again stating, that unsoundness in the worts, however produced, is the source of failure, and that the only remedy is to trace out and remove the cause.
WINTER BREWING.
It is a very common observation, that any one can brew in winter, and certainly the, chances of brewing successfully are much in favour of that season. In the first place, there is much less risk of the worts getting tainted during the process than in summer: secondly, the yeast, which during summer will sometimes become unfit for use in a very few hours, is not in winter liable to any such speedy changes; and will even keep for weeks in good working trim: thirdly, the stagnant, or even running water, which, from necessity, is often used in brewing, is in winter much less impregnated with organic matter and impurities than during summer: and thus no such bad effects need be apprehended in cold weather.
If, therefore, the brewhouse be so constructed as to avoid electro-chemical agency, the chances (so called) are much in favour of winter brewing.
Even in this season, wherever any galvanic agency takes place, the process of fermentation is
