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Beer, to Remove Acidity From

Add one pint of ground malt to about eighteen gallons of beer; it should be enclosed in a bag and hung, not thrown to lie at the bottom; or, mix with a quart of brandy as much wheat or bean flour as will form a dough. Long pieces of this dough, put into the bunghole, will sink gently to the bottom and keep the beer mellow as well as improve its quality. Carbonate of soda will remove sourness from beer, but care should be taken not to add too much, or it will have a dead, insipid flavour.