The draining and extracting of the goods ought to proceed within two hours from the completion of the mashing operation. The mash should not be tapped through oue cock, but should be drained through three or more, placed in the bottom of the mash tun. Draining should at first proceed slowly, until sufficient grains have settled around the cocks to act as a filter, which occurs in about twenty minutes. If the extract is to be completed by repeated mashings, the cocks, after the first mash is run off, should be closed, and the mash tun recharged with hot water, in such quantity as to make up the second mash of the brew, at a goods' heat of about the same as the first mash. The flxst mash ought to lie about an hour, and when run off, the third mash, if required, should be made up for a temperature with the goods of 66° (150° F.), and this mash should lie for half or three. quarters of an hour only. The copper-water heats, and quantities of water required for these two after mashes are only to be obtained from actual experienoe with the particular plant The second mash water will require to he about 79° (175° F.), and the third about 74° (165° F.), for mashes of ordinary quantities. This process gives roughly a three-maah brew. As it is difficult for the brewer to calculate these quantities accurately, it is preferable to keep the mash waters short of the quantities required, and to sparge at the end, with tepid water, to make up the copper charge. Another plan approved of by many brewers, is to make two mashes of reasonable thickness, and sparge up the remainder of the charge. In this case the sparge water ought to be of such a temperature as would allow the heat of the goods to fall to 66° (150° F.).
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