Even now, however, with the assistance of all these new inventions, summer brewing is found to be very uncertain and precarious; and no one thinks of brewing more than may be absolutely necessary for immediate draught. The more speedily the whole process can be carried through at this season, the greater probability of success. The taps or worts should never be allowed to remain in the under-back, but should immediately be run into the copper for the purpose of gaining heat.
It has been already stated that the whole extract, of any value, must be made in the first mash, and that all we can afterwards do, is to wash out the saccharine remaining in the malt after the saccharisation has been thoroughly formed in the first mashing. There can be no use, therefore, in allowing the liquor to remain long on the goods in the after mashes. We should, consequently, proceed as rapidly as possible. To accomplish this, instead of adopting the mode of sprinkling or sparging, now so generally practised, it will be found, that by turning the same number of barrels over (not under) the goods as we should do for a second mash, the extract may be quite as effectually washed out as by sparging.
Some mode, however, must be adopted to prevent the liquor, by running too rapidly, making a hole in the goods or malt in the tun, so as to raise them without the liquor finding its way directly
