at the proper temperature of 62° or 63°, pour a little of it into the fermenting tun. When you begin to let your worts run so as to have your mean temperature at 62°, throw in the remainder of the yeast: and when the worts are all collected, stir the whole again until it is thoroughly mixed. It is requisite on this small scale to cover the tun so as to retain the heat.
If your worts be sound, and your yeast also sound and lively, the fermentation should now go on as described at page 183.,[deeplink needed] under the head of “Best Ale Fermentation;” and your ale should be ready for tunning on the third morning after brewing. Should the weather be cold, scald your cleansing casks with a little boiling water, just before cleansing; this will prevent your beer being chilled, which would retard its working. Fill up the casks, from the beer thrown off, every hour for the first eight hours, after which draw off what beer may still remain in your stillions; which, if put into an open-headed, broad vessel, will soon get pretty clear. Fill up the casks occasionally with this beer for two days more, and for all further directions refer to page 141.,[deeplink needed] on “Storing and Keeping Beer.”
We shall now proceed with the fermentation of the second worts. We had in the copper rather more than two barrels, at a gravity of 13½ lbs., which when boiled and cooled down like the others, will also leave a hogshead of beer to go into the
