those which are warmer, and of course specifically lighter, will rise up to supply their place.
If worts be cooled down too rapidly in the fermenting back, the fermentation will be checked, and it is sometimes found difficult to restore its vigour. By the above method, the process of checking the temperature is carried on much more gradually and equally, and without any risk of checking the fermentation. The worts, also, are at the same time all kept in motion, from the rising of the warmer and sinking of the cooler parts, which is also advantageous and perhaps better than rousing. Regulators, when placed near the bottom of fermenting tuns, do very little more, for a long time, than cool the worts at their own level, and even then not equally, unless the whole be kept in a constant state of agitation by means of rousing. Regulators, however, should never be used, so as to cool down the worts during fermentation, but should be so adjusted as to permit a gradual increase of temperature.
OF YEAST.
To keep yeast in proper working trim, is a matter of as great importance as any connected with the brewery. That this can be always done, there is not the slightest doubt; and those who assert the
