in the coolers, will now be reduced in the fermenting tun to about one barrel and a-half, or a hogshead. As no saccharine matter, however, is lost by evaporation, either in boiling or cooling, the strength or gravity will now be rather above 40 lbs. per long. or 1.112 specific gravity, by Allan's or Bates' instruments, (described at p. 158,) which is quite strong enough for any kind of ale.

It is difficult to say what is the proper temperature at which to commence fermentation on a scale so small. If, however, an uniform temperature of 55° to 60° can be preserved in the tun-room, it will be desirable, as ale of this strength should never be placed in the tun, at a higher temperature than 54° or 55°; but if from the situation of your brewhouse it be subjected to all the different fluctuations of the atmosphere, particularly in winter, the worts, if got together at so low a temperature, may, perhaps, lose as much as 5 or 6 degrees before fermentation can begin in this case fermentation will hardly commence at all, or if it does, will go on so sluggishly as to prevent the possibility of ultimately arriving at the proper attenuation, unless the temperature be raised as directed, p. 117. This, therefore, is a point upon which no definite or certain directions can be given; and the operator must of necessity be left to his own judgment.

The great rule by which we ought to be governed, is-never at any period of the fermentation to admit.

such high temperatures as to be carrying on what is called the acetous instead of the vinous fermentation. It is still disputed, and must always remain a delicate question among chemists, at what temperature the acetous fermentation commences; but at or under 75°, or, perhaps, even a few degrees higher, little or no risk can be run; it is, therefore, desirable to keep within the limit of 75°. In all cases of this kind, therefore, the proper temperature at which the worts must be got together in the fermenting tun, must depend on such circumstances as can only be judged of by the brewer.

Let us suppose that the worts, when placed in the fermenting tun, are at a medium temperature, or at 58° thus leaving opportunity for an increase in temperature of 18 or 19 degrees before cleansing or tunning. Let a sufficient quantity of good, sound, lively yeast, be procured, and when the worts in the coolers fall to a temperature of 70°, mix two pounds of the said yeast with a little of the worts at that temperature, contained in a pail. As soon as the mixture begins to rise, let 10 gallons of the worts run into your fermenting tun, into which throw your yeast so rising. This is called pitching. Rouse it about until it is thoroughly mixed; then take six pounds more of the same yeast, and mix it with worts in a pail as before-directed, so as to let it begin to rise in the pail before using. If it begin to flow over the pail before the worts have arrived at the

proper temperature of 62° or 63°, pour a little of it into the fermenting tun. When you begin to let your worts run so as to have your mean temperature at 62°, throw in the remainder of the yeast: and when the worts are all collected, stir the whole again until it is thoroughly mixed. It is requisite on this small scale to cover the tun so as to retain the heat.

If your worts be sound, and your yeast also sound and lively, the fermentation should now go on as described at page 167, under the head of "Best Ale Fermentation ;" and your ale should be ready for tunning on the third morning after brewing. Should the weather be cold, scald your cleansing casks with a little boiling water, just before cleansing; this will prevent your beer being chilled, which would retard its working. Fill up the casks, from the beer thrown off, every hour for the first eight hours, after which draw off what beer may still remain in your stillions; which, if put into an open-headed, broad vessel, will soon get pretty clear. Fill up the casks occasionally with this beer for two days more, and for all further directions refer to page 129, on "Storing and Keeping Beer."

We shall now proceed with the fermentation of the second worts. We had in the copper rather more than two barrels, at a gravity of 13 lbs., which when boiled and cooled down like the others, will also leave a hogshead of beer to go into the fermenting tun.

This beer will now be of 18 lbs.

gravity per barrel, by Long's instrument; or 1.050 specific gravity, by Allan's.

When at a temperature of 75°, pitch as before directed, with 10 gallons of worts and 2 lbs. of yeast; get all into the tun at a temperature of about 68°, adding 2 lbs. more yeast, treated as before directed. Cover up the tun, and cleanse the beer, at the third change, or when it has risen to a light yeasty head; proceeding to fill up, as before directed for the ale; and look at "Storing and Keeping," for further directions. We trust we have now given such explicit and ample directions for brewing on a small scale, as will enable any private family to brew even the small quantity of one bushel, with certainty. It must be observed, however, that in very small brewings, the temperature for adding the yeast to the stronger beer must be 6 or 7 degrees higher than in larger brewings.

Should the fermentation at any time get too cold, proceed as directed, p. 117.

The quantities of water to be used in the above brewings, are stated both in barrels per qr., and gallons per bushel of malt; if, therefore, two or more qrs. are to be used, take your quantities of liquor by barrels per qr.; if smaller quantities, such as two, three, or four bushels, take your quantities of liquor by gallons per bushel, as above directed.

192

SACCHAROMETER.

ALL Saccharometers now in use are graduated to a scale of barrels containing 36 imperial gallons each. If gravities, therefore, be reckoned by barrels containing only 32 gallons, the calculations must be very erroneous.

An Irish barrel contains only 32 gallons, and yet many brewers in Ireland, in calculating the gravities obtained from the malt, multiply by their own barrels, and thus persuade themselves that they are getting much greater lengths than the malt could possibly produce. Thus, suppose brewing 30 qrs. of malt, they have 100 Irish barrels in the gyle-tun at 30 lbs. gravity per Long's instrument (which is equal to 83-4 by Bates's), they reckon they have 3,000 lbs., or 100 lbs. per qr. In stead of this, however, they have 400 gallons less than 100 barrels, leaving only within a fraction of 89 imperial barrels; they ought, therefore, to multiply 89 by 30, which would make only 2,670, instead of 3,000 lbs. Divide, therefore, 2,670 by 30, which will give the true gravity per qr., or 89 lbs., instead of 100 per Long's instrument (or 247-4 by Allan's or Bates').

Saccharometers which have been long in use will, from the friction used in cleaning them, become lighter, and consequently show considerably higher