Much good beer has doubtless been made from very inferior malt, also vast quantities of so-called good beer are made by men who never even saw a proper mash; but neither of these facts can upset or affect the assertion that it is necessary to pay strict and careful attention to the drying of malt to produce a wort of uniform quality and absolute soundness. By careful working, inferior barley can be made into fairly sound and useful malt. By the employment of considerable skill... a brewer can make very good beer from indifferent malt, but his efforts, if carried back to the malt-house, are much more certain and reliable in their effects.
No brewer needs to be told how much easier is his work, and more certain in its results, if he has malt well made and soundly dried.
Henry Stopes, Malt and Malting, an Historical, Scientific, and Practical Treatise (1885) p. 361.
