Cannot be ground too coarse, provided it is done even--there ought to be
no fine nor coarse grains in malt, but ground perfectly alike, and of
the same grade. If ground too fine, it will be apt to be scalded too
much in mashing. Malt does not require half the scalding necessary in
rye. Let the distiller try the experiment of coarse and then of fine
ground malt and judge for himself.