densation in the coolers, will now be reduced in the fermenting tun to about one barrel and a half, or a hogshead. As no saccharine matter, however, is lost by evaporation, either in boiling or cooling, the strength or gravity will now be rather above 40 lbs. per Long, or 1.112 specific gravity, by Allan's or Bates’ instruments, (described at p. 57.,[deeplink needed]) which is quite strong enough for any kind of ale.
It is difficult to say what is the proper temperature at which to commence fermentation on a scale so small. If, however, an uniform temperature of 55° to 60° can be preserved in the tun-room, it will be desirable, as ale of this strength should never be placed in the tun at a higher temperature than 54° or 55°; but if from the situation of your brewhouse it be subjected to all the different fluctuations of the atmosphere, particularly in winter, the worts, if got together at so low a temperature, may, perhaps, lose as much as 5 or 6 degrees before fermentation can begin: in this case fermentation will hardly commence at all, or if it does, will go on so sluggishly as to prevent the possibility of ultimately arriving at the proper attenuation, unless the temperature be raised as directed, p. 129.[deeplink needed] This, therefore is a point upon which no definite or certain directions can be given; and the operator must of necessity be left to his own judgment.
The great rule by which we ought to be governed, is—never at any period of the fermentation
