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Home > PRACTICAL DISTILLER. > SECTION IV. > Malt

Malt

Cannot be ground too coarse, provided it is done even—there ought to be no fine nor coarse grains in malt, but ground perfectly alike, and of the same grade. If ground too fine, it will be apt to be scalded too much in mashing. Malt does not require half the scalding necessary in rye. Let the distiller try the experiment of coarse and then of fine ground malt and judge for himself.

Todays Churchill Thought

Here is the answer which I will give to President Roosevelt... We shall not fail or falter; we shall not weaken or tire. Neither the sudden shock of battle nor the long-drawn trials of vigilance and exertion will wear us down. Give us the tools and we will finish the job.