but be very particular to make it boil the whole time; for much depends on this. Beer that has not boiled well is always crude, and soon spoils. It is the great fault of most brewers, that, to save the evaporation caused by a good boiling, they cool the liquor before it is sufficiently cooked. When it has boiled the proper time, pour it immediately, hot as it is, into a clean cask; put the bung and vent-peg in lightly; watch the cask, and when you find fermentation going on, which will show itself by a little oozing out of froth round the bung, take out both bung and vent-peg, and let them remain out till the working is over, and the froth begins to sink down into the cask; then put the bung and vent-peg in tightly, and the brewing is over. The cask should not be filled to running over, yet very little space should be left below the bung when driven in, as the body of air that would fill this vacancy would deaden the beer.
This mode deviates from that practised by my father, in two essential points: namely, the cooling and the working of the beer; for, in the last receipt it is not cooled at all, and no yeast is required to work it. If it answers, it is a less troublesome, and, calculating the cost of the coolers, less expensive mode of brewing than that detailed in the "Cottage Economy."
The "Cottage Economy" speaks of the necessity of keeping the casks in good order; and this is a matter, though of great importance, often neglected. New casks should be seasoned before they are used; one way recommended is, to boil 2 pecks of bran or malt dust in a copper of water, pour it hot into the cask, stop close, and let it stand two days, then wash it out well, and drain the cask. Servants are negligent about vent-pegs and bungs. They should be put in tight, the tap taken out, and a cork put in, as soon as the last beer is drawn. If the casks were kept in proper order, beer would not so often be spoiled. Of equal consequence, is the cleanness of the brewing utensils. They should be scoured well with a brush and scalding water, after they have been used. Do not use soap or any thing greasy. A strong ley of wood ashes may be used, if there be any apprehension of taint. When hops are dear, gentian may be substituted in part for them, in the proportion of 8¼ oz. gentian, and 2 lbs. hops, to 12 bushels of malt.
