Many other certificates of a similar nature can be readily furnished.
This distinctly shows that success in brewing depends, in the first place, very much on the construction of the brewhouse and utensils. When these, therefore, are properly constructed, and a correct system of brewing has been introduced and persisted in, nothing but want of attention or bad materials (such as defective malt and hops) used in brewing, can prevent unvarying regularity in the process of fermentation, followed also by unvarying uniformity in the quality of the beer.
Since our last publication it has been ascertained, that when placed in a negative vessel, worts will remain sound for a much longer time than when put into a positive vessel.
But when the gyle-tuns are in a negative state, the fermentations will go on very languidly, and occasionally become quite stationary; while on the contrary, under a different state of electro-chemical action, they will go on violently and uncontrollably, but without the due attenuation.
THE BREWERY.
Site and Construction.
An airy unconfined situation should, if possible, always be selected for the site of a brew-house, so
