Boiled the first copper; drew the fire; then ran ten inches of boiling hot water into the Keeve; added two inches of cold water, mixed both well together, which made up at 168; then put in the malt gradually, mashing all the time, for about half an hour; the mash being thin, did not require a longer operation.
"The American Practical Brewer and Tanner"
Joseph Coppinger
Boil your copper, temper your liquor in the same to 185, and when ready, run it on your Keeve a little at a time, putting in the malt and the water gradually together, mashing at the same time; when the whole of your malt is thus got in, continue the operation of mashing half an hour, cap with dry malt, and let your mash stand one hour and a half.
"The American Practical Brewer and Tanner"
Joseph Coppinger
Judge Keeve loved law as a science and studied it philosophically.
"The Development of Religious Liberty in Connecticut"
M. Louise Greene, Ph. D.
