The American Practical Brewer and Tanner | Page 8

of bad flavour to the grain, while the heat can be securely raised to 120 degrees without any danger of ignition or burning; a higher heat is not wanted to dry pale malt. Of this, however, I have some doubts, as wood is a non-conductor of heat, and possibly is not susceptible of transmitting such a heat to the malt without danger of ignition. I should think that thin metal plates, one foot square, cast so as to lap on each other, or tiles, of the same make or form, would be a better covering; they certainly would convey the heat more rapidly and securely to the malt or grain intended to be dried on it, never requiring less fuel than the wooden covering, and precluding all danger of fire.
[Illustration:
A A A A A ground section of the vats. B the section of elevation.]

A new and economical construction of Vats for keeping Beer, which, in this way, may be rendered fire proof, whilst, at the same time, it secures a temperature for the liquor equal, it is expected to the best vaults: it further affords the convenience of having them above ground.
These vats may be constructed in different forms, either square, oval, or round; the latter I should prefer, as stronger, and less liable to leak. These circular vats, to save expense, may be bound with wood hoops instead of iron ones the splay to be given them as little as possible barely sufficient to have the hoops tight, and the vessel staunch. The bottoms of these vats should be elevated at least three and a half, or four feet from the ground, and solidly bedded in clay, earth, or sand; the clay, if convenient, to be preferred. As the earth rises, at every five or six inches, around these vats, it should be firmly pounded down and compressed, as in the case of tanners' vats; and this mode of surrounding the vats with dry earth well pounded and rammed is continued to the top; a stout, close, well-fitted cover of two inch plank is then placed on each vat, with a hole sixteen inches square, to let a man down occasionally; this hole should have a short trunk of an inch and a half plank firmly nailed to its sides, and about fourteen inches high; then a covering of earth, twelve inches deep, should be placed all over the tops of these vats, and this earth well rammed and compacted together; and when levelled off, covered with composition or a floor of tiles. Each of the trap doors should have a well-fitted, wooden cover on the top, with a ring of iron in the centre; this cover should be made fire proof on the outside. The brick wall in front of these vats need not, I apprehend, exceed fourteen inches thick, if of brick, just sufficient to resist the force of pressure from ramming the clay; vats thus placed, with their contents, may be considered fire proof, and possessing as cool a temperature as if placed fifteen feet under ground; joined to this, they will last six times as long as those in cellars or vaults, although bound in iron, at a considerable higher expense. Two ranges of these vats may be placed in one house, leaving a sufficient space for a passage in the centre, with a window at each end to light it. I have never before either heard or read of this construction; but I have little hesitation in saying it will in many cases be found preferable to the present mode of placing vats--it being more convenient, cleanly, economical, and secure, and, to all intents and purposes, as effectual in point of temperature as those expensively placed deep under ground. Under the inside of the head of these vats, and across the joints, should run a piece of scantling six inches wide, and four inches deep, with an upright of the same dimensions in the centre, in order to support the covering on the head, and to prevent sinking, or swagging, from the weight of the covering that will be necessarily placed over them, which will be from six to ten inches thick.

Grinding, how substituted for.
Malt, for brewing, may be prepared in three different ways, by grinding, bruising, or pounding; modern practice, however, almost universally gives the preference to bruising between metal rollers. This preference, where malt is of the very first quality, may be justified; but where it is of an inferior quality, which is but too generally the case, grinding with stones is preferable, as more capable of producing a fine grist, which, with indifferent malt, is important, as it will always produce a richer extract, by being finely, rather than coarsely ground; and it is more soluble in water of suitable temperature