"The process of preparing malt is as follows: The barley is steeped in water for... not less than forty hours, beyond that time the steeping may be continued as long as the maltman chooses. The barley increases in weight... and... in bulk..; during this change much carbonic acid is disengaged; the grains become somewhat tender, and tinges the water of a bright reddish brown colour. The water being drained away, the barley is spread about two feet thick upon a floor, where it is formed into a rectangular heap, called the couch, about sixteen inches deep. ...[I]t is allowed to remain about twenty-six hours. It is then turned by... wooden shovels and diminished a little in depth. This... is repeated twice a day or oftener and the grain is spread thinner... till at last its depth [is less than] a few inches. ...[I]t ...gradually ...absorb[s] oxygen from the air ...to convert it into carbonic acid. In consequence ...temperature slowly increases and in about ninety-six hours the grain ...average[s] about 10° hotter than the surrounding air."
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A Treatise on the Art of Brewing
A Treatise on the Art of Brewing, Exhibiting the London Practice of Brewing, Porter, Brown Stout, Ale, Table Beer, and Various other Kinds of Malt Liquors by , Operative chemist, Lecturer on Practical Chemistry and Mineralogy, & on Chemistry applied to the Arts & Manufacturers; Member of the Royal Irish Academy; Fellow of the Linnean Society; Member of the Royal Academy of Sciences, & of the Royal Society of Arts of Berlin, &c, &c, was published in 1820. 1,500 copies of the first edition were so
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