1868 The complete Practical Distiller

THE COMPLETE TR VC IICAL DISTILLER.

V4

gtrojed, and that which is left becomes soluble in water, from insoluble, which it was before the germination haj taken place. Bj these means the fecula is set at liberty, and the gluten, having become soluble, possesses proper- ties much more energetic than when in its natural state. The object of malting is, then, to convert into sugar a small quantity of the fecula of the corn, and to predis- pose, at the same time, the rest to a saccharification more complete and prompt, by giving to the gluten the pro- perty of being dissolved. All seasons of the year are not equally favourable to malting; the brewer, whose attention is particularly directed to the malting of his corn for the preparation of beer, prefers the month of March to any other. The grain malted during that month is always of a better quality. Malted corn would not keep in the state of hu- midity in which it is found on the malt-floor, nor could it be reduced into meal for the purpose of being mashed cuted as follows : The corn, having sufficiently germinated, is taken to the malt-kiln, where it is spread in layers of 8 to 10 inches' thickness; then fire is made under it with com- bustibles making no smoke, if it can be avoided, because, without this precaution, the malt might contract a smoky smell and taste, which would be transmitted to the spirit. In the brewing of beer various sorts of malt are made use if, which only differ one from another by the temperature they have been submitted to on the kiln : but it is recom- •Bf^nded to dry corn destined for distillation at a tempera- it is, then, necessary to dry it, which operation is exe-