be doubted that failure in the success of the process of fermentation is greatly influenced by electro-chemical agency. It also appears that if the electrical equilibrium be disturbed or destroyed during any part of the process of fermentation by the intervention of atmospheric electricity, an entire stop is for a time put to the process in some instances, while in others it is accelerated to such a degree as to produce acidity. The equilibrium being in both cases destroyed, no uniformity of action can go on, and more or less free acid will be produced in the beer according to circumstances, as a comparison of different beers by means of the litmus test will distinctly show, for in some cases where the electro-chemical action has been strong, instead of a brownish-red colour, a pretty bright red will appear, showing that a considerable excess of free acid has been generated.
Let our great brewers then, instead of being led away by vague assertions, unauthorised by practical experience, and unattended with any real benefit,—but too often the contrary,—devote a little more attention to chemistry, by means of which most other arts have been so greatly benefited. We shall thus, it is to be hoped, do away with the imputation of our being at present excelled by other countries, in the production of a beverage which has been so long considered as peculiarly our own.
