The use of plant and premises
is continuous, the processes of malting being equally well performed
during the summer months. The further advantage of this is that brewers
secure entire uniformity in age of malt. By the English system the
stocks of finished malt necessarily fluctuate largely. All grain is
subjected to the same conditions of surrounding air, exposure, and
temperature. The volume of air supplied to the germinating corn is
entirely under control, as are also its temperature and humidity. When
germination is arrested and the green malt is drying, the double kilns
insure control of the temperatures of the corn in the kilns. The
infrequency of turning the germinating grain benefits the growth of the
roots and the development of the plumule, besides saving much labor. No
grains are crushed or damaged by the feet or shovels of workmen. The air
supplied to the corn can be inexpensively freed from disease germs
and impurities. The capital needed for malting can be reduced by the
diminished cost of installation, and the reduced stocks of malt on hand.
Pages:
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78