The Screening and Storage of Malt

. Malt before throwing off the kiln should be allowed to cool somewhat, for not only is it risky to store in a warm condition but difficulty is experienced in inducing workmen to perform heavy work in a high temperature. Throwing malt off the kiln may be performed by (a) opening a door leading to the loft and shovelling out over a hand screen, (b) throwing into a hopper below the kiln and transferring by and elevator or other conveyer over a power‐driven screen and so into different bins, and (c) by shovelling the malt through floor openings into the space below the kiln in which the flues leading from the fire are double‐jacketed. This latter method although economical of both time and labour has some drawbacks. A strong double wall must be constructed around the flue at considerable expense; the difficulty of mixing different lots thoroughly is considerable, and unless the kiln is very high, screening is not readily performed and the storage capacity is limited. Two important matters to avoid in the working and storage of malt are the continued curing after leaving the kiln owing t a high temperature thus reducing the diastatic power and access of moisture from the air leading to slackness of the malt. To prevent the former the malt should be quickly cooled below 140° F., and absorption of moisture may be minimised by avoiding long exposure to the air in thin layers, and the emptying of a bin over a prolonged period. Malt bins are best if constructed of iron since sweating does not occur in bins constructed of this material. The bottom of the bin should preferably be conical in shape in order to allow the last portions of malt to run out, as if flat, this must be trimmed in order to remove the remainder. Efficient mixing of different malts is essential if an even colour throughout is to be obtained and this is best achieved by running over a screen, filling a bin from different spouts or transporting by a running belt into different bins. Malt stored with a moisture percentage below 31/2 is not liable to attack by insects, but is readily damaged if the moisture‐content increases. Screening by machine is better than by hand although the malt is knocked about more and the culms are mixed with fragments of husk broken off. The dust produced when screening is liable to set up infection in a brewery and to avoid this danger the exhausts from the screening room should, if possible, be sludged and run into a drain.