rature of the liquor should never exceed 160° or 170°.
An opinion prevails that the raw wort should never be turned over in the first mash next day, but be reserved for the subsequent mashes. The sooner the raw wort can be used the less risk we run of unsoundness; and any one, upon reflection, will see that turning all the raw wort over in the first mash is the surest mode of getting the soundest and best extract. When turned all over in the first mash, much about the additional gravity, contained in the raw wort, will be shown in the tap; and what remains in the grains will be much better washed out by hot liquor alone, than when it is mixed with raw wort.
REFRIGERATORS.
The use of refrigerators for cooling the worts has now become very prevalent. It is, however, rather a doubtful point, whether an indiscriminate use of them does not do more harm than good. In the refrigerators first constructed the worts were passed through the pipes, and the cold water was applied to the outside. These, from the difficulty of cleaning and other causes, were found to be injurious, and are now succeeded by others in which the cold water runs through the pipes, and the worts are on the outside.
