fermenting tuns can be controlled by proper means. It cannot be disputed, that when worts are kept a fortnight, or perhaps more, in the gyle-tun, they are much more liable to be injured by the different atmospheric fluctuations which may take place during that period, both with regard to the influence of electricity and temperature, than they can possibly be in a period of from forty to seventy hours, or sometimes less. If, therefore, equally good, or perhaps even better results, both as to soundness and flavour, can be produced by the shorter process, it must be preferable. It saves both room and expense. Indeed, we have known beer brewed by a short process of fermentation, entirely consumed before beer by the long process was out of the gyle-tun. If worts be partially unsound, and the proper quantity of yeast added for a vigorous fermentation, it will no doubt often lead to the boiling and other erroneous fermentations, which do not, in the slow process, assume an appearance so alarming to the inexperienced brewer as the rapid. We generally find, however, that where the causes of unsoundness have been traced and removed, and the quick fermentations introduced, they have been found to be not only much safer, but to lead to better results than any other, and they, in consequence, have been permanently adopted.
We know that vigorous fermentations always produce the best beer for consumption in warm
