He adds, that
he has try'd the high-dry'd Malt to brew Beer with for keeping, and hopp'd
it accordingly; and yet he could never brew it so as to drink soft and
mellow, like that brew'd with Pale Malt. There is an acid Quality in the
high-dry'd Malt, which occasions that Distemper commonly called the
Heart-burn, in those that drink of the Ale or Beer made of it. When I
mention Malt, in what I have already said above, I mean only Malt made of
Barley; for Wheat-malt, Pea-malt, or these mix'd with Barley-malt, tho'
they produce a high-colour'd Liquor, will keep many Years, and drink soft
and smooth; but then they have the Mum-Flavour. I have known some People,
who used brewing with high dry'd Barley-malt, to put a Bag, containing
about three Pints of Wheat, into every Hogshead of Drink, and that has
fined it, and made it to drink mellow: others I have seen put about three
Pints of Wheat-malt into a Hogshead, which has produced the same Effect.
But all Malt-Liquors, however they may be well-brew'd, may be spoiled by
bad Cellaring, and be now and then subject to ferment in the Cask, and
consequently turn thick and sour. The best way to help this, and bring the
Drink to it self is to open the Bung of the Cask for two or three Days, and
if that does not stop the Fermentation, then put about two or three Pounds
of Oyster-shells wash'd and dry'd well in an Oven, and then beaten to fine
Pouder, and stirring it a little, it will presently settle the Drink, make
it fine, and take off the sharp Taste of it; and as soon as that is done,
draw it off into another Vessel, and put a small Bag of Wheat or Wheat-malt
into it, as above directed, or in proportion, as the Vessel is larger or
smaller.
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