the worts in the cooler get to a temperature of 60°, weigh out 75 lbs. more of the same yeast, which mix up with worts in a stand, so as to be rising, as before mentioned. We now want to have all the worts in the gyle-tun, which, when mixed, shall be at a temperature of 52°. No specific directions can be given for this purpose, as in some brewhouses the worts lose more heat in a short time than in others, and also in running from the coolers to the gyle-tun: a little practice, however, will enable any one to judge for himself, according to circumstances.
As the worts continue running down, take a sample for weighing, and go on adding a little more yeast from the stand, until the whole has been used.
When the worts are all down, gauge them with the dipping rod, and after rousing well to mix the yeast, cover and close the tun.
We find by gauge that we have 18 barrels, weighing 42 lbs. per barrel.
Tuesday morning, 6 o'clock.—Rising with a fine healthy curl—heat 53½°. Evening, 6.— Rising to a fine rocky, light yeasty head, the stomach or aroma smelling quite sound and healthy: heat 57°.
Wednesday morning, 6 o'clock.—All right, the light yeasty head having dropped during the night, was now rising to a fine close yeasty head with
