fermenting tun. This beer will now be of 18 lbs. gravity per barrel, by Long's instrument; or 1.050 specific gravity, by Allan's.
When at a temperature of 75°, pitch as before directed, with 10 gallons of worts and 2 lbs. of yeast; get all into the tun at a temperature of about 68°, adding 2 lbs. more yeast, treated as before directed. Cover up the tun, and cleanse the beer, at the third change, or when it has risen to a light yeasty head; proceeding to fill up, as before directed for the ale; and look at "[[../../Remarks#Storing|Storing and Keeping]]," for further directions. We trust we have now given such explicit and ample directions for brewing on a small scale, as will enable any private family to brew even the small quantity of one bushel, with certainty. It must be observed, however, that in very small brewings, the temperature for adding the yeast to the stronger beer must be 6 or 7 degrees higher than in larger brewings.
Should the fermentation at any time get too cold, proceed as directed, [[../../Winter Brewing#pagenumber_129|p. 129]].
The quantities of water to be used in the above brewings, are stated both in barrels per qr., and gallons per bushel of malt; if, therefore, two or more qrs. are to be used, take your quantities of liquor by barrels per qr.; if smaller quantities, such as two, three, or four bushels, take your quantities of liquor by gallons per bushel, as above directed.
