numerous little bright air-bells breaking and puffing out gas; heat 65°, attenuated to 29½ lbs. Evening, 1.—Still rising vigorously, and all right; heat 70°; add 5 lbs. of yeast treated as before. Evening, 11.—A fine close yeasty head as before described; the stomach sound, pungent, and highly aromatic: heat 75°, attenuated to 19 lbs. cleansed.
Fill up the casks every hour with the beer thrown out from the casks into the stillions, for the first eight hours, by which time it will have got pretty steady; it may afterwards be filled up occasionally for two days more. In throwing. off the yeast, it will be found that the beer has attenuated 5 lbs. more, being now at 14, or one-third its original gravity, which is quite right. For further directions, see Storing and Keeping Beer.[deeplink needed]
Fermentation of Second Ale.
Monday evening.—On proceeding as directed for the Best Ale, we find we have 60 barrels at 26.2 per barrel. When the worts get down to a temperature of 75°, pitch as before directed, with 10 lbs. of yeast, and 3 barrels of worts; get all into the gyle-tun at a temperature of 58°, adding 140 lbs. more of yeast treated as directed in the process.
Tuesday, 6 A.M.—Just beginning to curl; no heat gained. 6 P.M.—Rising to a fine rocky head, stomach sound and healthy; heat 66°.
