Note 10 — PRINCIPLES OF THE THEORY OF BREWING. (continued 2)
Reading edition
When the medium heat of the dryness of the malt, and of the heat of the extracts, are so high as to require the liquors to be forced or precipitated, in order to become pellucid, part of the oils which supported them sound, being carried down by the precipitant, they will be less capable of preserving themselves, after having been precipitated, than they were before.