BEER 313 



shell and wort-back slabs. To this a hoso pipe is screwed, and the wort is thus drawn 

 from the cistern into the casks to be sent out to the consumer, bright, clean, and quite 

 free from the sediment settled at the bottom of the square. 



There are two ways of working the stone- square system : in the one, or what we 

 may call the quiet process, as the wort is rim into the square the yeast is added, and 

 the whole remains imdisturbed till the fermentation is finished (this is known by the 

 falling of the yeast), when it is allowed to run off through tho yeast-pipe in the 

 corner, the wort remaining in the square till perfectly quiet, when it is also bright 

 and ready for racking into the casks to be sent out to the consumer. 



In the other process, after the wort and yeast are mixed in the square, it is allowed 

 to rest and work of itself till there is an evidence of the head just beginning to fall. 

 This will usually occur about thirty-six hours after the square has been filled, sooner 

 with light, later with heavy ones. Hand-pumps are then placed in the man-hole, and 

 the wort is pumped on to tho back above, well mixed with the new head, and let 

 down into the bottom of the square again by the means of the valve and organ-pipe. 

 This is repeated every l or 2 hours, and the attenuation watched by tho aid of the 

 brewer's saccharometer. When it is desired to stop the progress of the fermentation, 

 it is merely allowed to rest 6 hours ; when the yeast is let off the back and the wort 

 in the square allowed to rest till it is bright and ready for racking. The time occupied 

 by the pumping varies with the character and gravity of the beer in the square from 

 12 to 30 hours ; and the time for rest afterwards from 30 to 48 or 90 hours, according 

 as it is required to be ready for the consumer, sooner or otherwise. 



As to the amount of yeast to be apportioned to the setting on, the brewer must be 

 principally guided by his experience, for in addition to the gravity of the wort and 

 the amount of attenuation required, many other points have to be considered, as the 

 particular kind of ale, the state of briskness in which it is most acceptable to tho 

 consumer, the character of the malt, and the extent to which exhaustion has been 

 carried, the amount of hops and the length of time it has boiled, the age and constitu- 

 tion of the yeast, the season and state of the atmosphere all these considerations 

 make it nearly impossible to construct a table of quantities, or even give a general 

 rule as a guide that may be relied on by the brewer. 



From circumstances peculiar to every brewer's trade, it will be seen at once how 

 much difficulty there is in framing a table for the quantities of the yeast to be added to 

 the wort at the setting on. In order to render this article as complete and practical 

 as possible, it may be stated for wort mashed in the latter of the processes described, 

 and fermented by the second of the processes of the stone-square systems, the extent 

 of extract being about 83 Ibs. per quarter when cooled down and got into the squares 

 (this, of course, being less than the real amount taken from the malt), that for a 

 gravity of about 24 Ibs. per barrel, 2 Ibs. of yeast per barrel has been found to be the 

 quantity answering the requirements best, tho ale generally becoming bright in the 

 square within six days, racking bright and in first-class condition for sending out within 

 a week afterwards. 



As the gravity per barrel deceases, the proportion of yeast to be added must de- 

 crease in greater ratio, owing to the constitution of the wort being of a more albu- 

 minous nature, and for porters more so still, and vice versd, as the gravity is increased 

 so must the quantity of yeast added be increased, but in a greater ratio, on account of 

 the more saccharific quality of tho wort. 



The malt used in experimental trials was made from good Yorkshire barley, and 

 weighed about 39 Ibs. per bushel. It was dried a nice high amber, was three 

 months old, and the time of the year was March, April, May. 



For reasons very similar to those applied to yeast, it is equally difficult to make a 

 rule as to the stopping-point in the process of fermentation, and the amount of at- 

 tenuation necessary, other than this, the longer a beer has to remain on tap the further 

 should attenuation be carried. 



In porter it should be to nearly of the original gravity. 

 In common and mild ales at least f of the original gravity. 

 In strong ales nearly of the original gravity. 

 In bitter ales quite | or nearly f of the original gravity. 



It will be well here to consider some of tho influences which act so adversely upon 

 tho reputation of the brewer from the quality of the materials he may have to use. 

 Every brewer should make malt and malting his anxious study, quite as much as ho 

 should any other portion of his operations, for on it mainly depends the quality of his 

 productions, and he should not forget that it costs much less in time, care, and 

 money, to make bad malt than good, and that it is easy to make bad malt yield over- 

 measure or overweight, just as it is desired by the local customs of tho market : there- 



