CLEANSING FILLING UP. 327 



should the beer continue to ferment, skim again be- 

 fore cleansing. The fermentation being strong, the 

 head of yeast may be removed in twelve or fourteen 

 hours. An old and practical writer says, " if beer 

 be not sufficiently worked, it cannot clear itself; if 

 too much, it gets weak and soon sours." The fac- 

 titious yeasts have not hitherto succeeded, either 

 with the brewers or bakers. 



The next process, CLEANSING, or putting the beer, 

 now nearly complete, into the casks with buckets or 

 pails -the casks must be supposed placed on the 

 stillings or stands with legs, which are troughs 

 made to catch the beer working over ; in general, 

 any sufficiently capacious tub, placed beneath the 

 cask-stand, answers the purpose. The casks must 

 be placed tilting, or inclining to one side, that the 

 yeast and beer working over may have a single 

 channel. From this overflow, settled and clear 

 from the yeast, the cask must be attentively filled 

 up, two or three times a day ; but it is generally 

 necessary to have a reserve of one or two gallons, as 

 a supply for the waste of fermentation. In three or 

 four days, the weather being cool, the working will 

 be over. 



Very particular brewers have a reserve of worts 

 with which to fill up, not choosing to make use of 

 the impure yeasty overflow. LEVEL the cask, FILL 

 UP well, within an inch of the bung-hole ; if the 

 drink be for KEEPING, add a few fresh hops ; ham- 

 mer down the BUNG, in a piece of coarse cloth, with 

 a piece of bladder between bung and cloth, covering 

 it, if thought necessary, with a SAND-BAG. The 



