MASH TUN.
BOILER.
In large breweries machinery of various kinds is employed, such as pumps for pumping up water, taps for drawing it off machinery for stirring up the mash in the “mash tun,” and also the hops in the boiler, to prevent them burning at the bottom of it. The “cooling floor” is a contrivance for cooling the wort, consisting of a series of pipes which pass in a serpentine manner through it, and through which cold water is made to flow. The kind of beer, whether ale or porter, chiefly depends upon the kind of malt used; for ale, very pale malt, called “amber,” while for porter, burnt malt is employed, and hence the color of these two descriptions of beer. If the fermentation is not carried far enough the beer will be too sweet, and if too far it will be sour.
COOLING FLOOR.
DISTILLATION.
