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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

It is a good thing for an uneducated man to read books of quotations.