io6 PRACTICAL EXAMINATION OF BEER 



and two from the upper portion of the cask. After 14 days there was a 

 considerable sediment in 



20 bottles from the upper layers 

 7 middle 

 3 lower 

 The remaining 42 bottles contained only a slight sediment. 



Experiment II. Thirty samples were taken in the same manner from 

 5 casks containing export beer which had been stored for nine months. 

 The result obtained differed from that of the preceding experiment ; for 

 only in the case of the beer from two of the casks did a yeast sediment 

 form more rapidly in the samples from the upper layers than in those 

 from the lower layers. An opposite result was obtained in the beer from 

 two of the casks, whilst the samples from the different layers of the fifth 

 cask behaved alike. 



Experiment III. Sixty samples were taken from 10 casks of lager beer 

 which had been stored for four months, and these were treated in the 

 same manner as before. After 16 days there was a considerable sediment 

 in only nine bottles, and all these contained samples from the upper 

 layers of the casks. 



Captain Kiihle informed me that he had made a similar 

 observation in the case of lager beer which had been stored 

 for six months. 



Experiment IV. Thirty samples were taken from 5 casks of lager beer 

 which had undergone three months' storage. The result in this case 

 was that the samples from the three layers behaved essentially alike ; as 

 far as any difference could be detected, it was that the yeast sediment 

 formed a little earlier in the samples from the lower layers than in those 

 from the upper layers. 



The main result was, therefore, that the upper layers of 

 the lager casks in most cases developed a yeast sediment 

 sooner than the lower layers, the opposite occurring but 

 seldom. Samples taken from a single layer of the cask, as 

 a rule, therefore, give no trustworthy information ; in order 

 to avoid chance results it is best to take a number of samples. 



Since the samples were finished beer from the lager cellar, 

 and in the case of the lager beer were even very old, it would 

 have been expected that the upper layers would contain no 

 yeast cells, and that the lower layers would in each case contain 

 a larger number than the upper layers. It is possible that if 



