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Updated: May 17, 2025
His methods were not scientific, and he scorned the use of a "theometer," his rule being that the hot water was cool enough for the addition of the malt when the steam was sufficiently gone off to allow him "to see his face" on the surface.
The drier, of course, has to keep a watchful eye on the thermometer on the upper floor among the hops Tom always called it the "theometer" regulating his fire accordingly and the admission of cold air through adjustable ventilators on the outside walls.
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