fully expressed under the articles Refrigerators[deeplink needed] and Regulators.[deeplink needed]
Fermenting Tuns.
The fermenting or gyle-tuns should be of sufficient dimensions to contain the worts, and leave at least six inches of the depth unoccupied: they must also have on the top a sufficiency of what is called lubber boarding or frame work, for the rise of the head during fermentation. After what has been said upon electro-chemical action, it is almost unnecessary to add how the tuns should be placed; they should of course be isolated as much as possible, and in no way connected with the earth, either by pipes or otherwise. If main pipes must be had for cleansing, the gyle-tuns should be detached from them during the progress of fermentation. VVhen ready for cleansing, they may again be connected by union screws and pipes. Long chains of pipes connecting different vessels together, must be injurious in every case, as they will be found to produce electro-chemical action.
The chains of pipes now so frequently employed in cleansing, for the purpose of saving labour and waste of beer, although not so injurious as during fermentation in the gyle-tuns, may nevertheless be found prejudicial to a certain extent. The old mode, therefore, of cleansing with leather hoses (or
