MALTING. The raw materials for making beer are water, barley, and hops. and the first process in the manufacture is the malting of the barley. The grain is first steeped by placing it in wooden or metal cisterns and covering it with cold water. This process of steeping lasts from 72 to 96 hours, the water being drained off about once a day and replaced by fresh water. During the process of steeping, the barley absorbs a portion of the water, which causes it to swell and soften. After being finally drained, the barley is taken from the cisterns and spread to a depth of from one foot to one and a half feet on the malt-house floor. This part of the process is known as `couching.' In this position the grain begins to germinate or throw out the sprouts, which, if allowed to develop, would form the future root lets and blades of the barley. This process is one which the maltster watches with the utmost care, since upon its being properly accomplished depends much of the final success of the brew. The chief requisites to be observed are that the germination shall be slow and regular; that it shall not proceed at too high a temperature, and that it shall be checked at the proper time. Dif
ferent varieties of barley germinate with different speeds, and the maltster has to study the pe•u liarities of each variety and regulate his work accordingly. This regulation is accomplished by thinning out the couches; by regularly turning the grain over and respreading it ; by letting in or shutting out the warmer or the colder outside air, and by resprinkling the grain with water. The thinning down of the couches is technically known as 'flooring! The duration of the pro cesses of couching and flooring is usually from ten to twelve days. The next step is to cheek the germination, and this is done by kiln drying. The dry kiln consists of a building with one or more, generally two or three. drying-floors, which is heated to a temperature gradually increasing to the maximum required, which may be from 00° to 100° P. for pale malt, to from 150° to 170° F. for brown malt. For drying the malted grain is spread out on the floors of the dry kiln, and when it is fully dried it is quite crisp. In this condition the grain or malt can be stored for brewing at any time.