add the hops of the other boilings when the worts are drained of; you will gain from the hops of the best ale about 56 lbs., being the strength of one barrel and one-third retained by them, and from the second 52 lbs., the strength of 2 barrels retained by them. Bring the whole again to boil. Before being used, they must be run through the hop-back into the under-back, and again pumped into the copper, where we shall now find perhaps only 65 barrels at 4.5 gravity—292.5.
To old brewers, or those well acquainted with the trade, the above details may appear too minute and prolix; but as this Appendix, as already stated, is principally intended for beginners, we have thought it necessary to be thus minute for their instruction. We shall now proceed to the fermentation of the two qualities of the beer, beginning with the stronger.
Fermentation of the Best Ale.
Monday evening, 3 o’clock.—The wort in the cooler having now got to a temperature of 70°, weigh 5 lbs. of fine lively stillion yeast, which mix in a pail or bucket with a gallon of the worts; as soon as this mixture begins to work up or rise in the pail, let two barrels of the worts run into the fermenting tun, into which throw the yeast from the pail, stirring it about so as to thoroughly mix. This is called pitching. When the remainder of
