Note 27 — PART II. THE PRACTICE OF BREWING. (continued 2)

At the time when the first edition of this work was published, porter or brown beers were brewed with very high dried malts; experience has shewn to the generality of the trade and to the author, this practice to be erroneous, the reasons why have before, and perhaps hereafter will again, be spoken of. In compliance with this improvement (though between the two proposed brewings, so great a variety will not appear) I have founded my calculations for porter, on malts dried so as best will answer this purpose.