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at done, the several degrees, necessary for the purposes of porter, amber, pale beers, &c. are easily discovered to the utmost exactness, and become the certain rule of future practice. Though custom has laid this arbitrary injunction of variety on our malt liquors, it may not be amiss to intimate the losses we often sustain, and the inconvenience we combat in our obedience to her mandates. The further we pursue the deeper tints of colour by an increase of heat, beyond that which simple preservation requires the more we injure the valuable qualities of the malt. It is well known that scorched oils turn black, and that calcined sugar assumes the same complexion; similar effects are producible in malts, in proportion to the increase of heat, or the time of their continuing exposed to it. The parts of the whole being so intimately united by nature, an injury cannot be done to the one without affecting the other; accordingly we find that such parts of the subject as might have been severally extracted for the purpose of a more intimate union by fermentation, are, by great heat in curing, burned and blended so effectually together, that all discrimination is lost--the unfermentable are extracted with the fermentable, the integrant with the constituent, to the very great loss of spirituosity and transparency. In paler malts the extracting liquor produces a separation, which cannot be effected in brown, where the parts are so incorporated, that unless the brewer is very acquainted with their several qualities and attachments, he will bring over with the burned mixture of saccharine and mucilaginous principles, such an abundance of the scorched oils, as no fermentation can attenuate, no precipitants remove; for being themselves impediments to the action of fermentation, they lessen its efficacy; and being of the same specific gravity with the beer, they remain suspended in, and incorporated with, the body of it--an offence to the eye, and nausea to the palate, to the latest period. From this account it is evident the drying of malt is an article of the utmost consequence concerning the proper degree of heat to be employed for this purpose. Mr. Combrune has related some experiments made in an earthen pan, of about two feet diameter, and three inches deep, in which was put as much of the palest malts, very unequally grown, as filled it to the brim. This being placed over a charcoal fire, in a small stove, and kept continually
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