IN THE STORAGE CASKS. 109 



incubator at 25-27 C, and again in this case the former 

 became cloudy sooner than the latter. 



Although the results given here are founded upon a con- 

 siderable number of experiments, we must not assume that 

 they are of universal application ; we can only conclude that 

 they apply under the conditions described ; before we can go 

 further than this, similar experiments must be made in several 

 different breweries. I should be glad if other investigators 

 would also make experiments in this direction. For my part, 

 I must be content to have made a beginning. 



A continuation of such observations should also be ex- 

 tended to beer which has been treated with shavings in the 

 cask, and not only to the finished stored beer, but also to 

 beer in the different stages of secondary fermentation. In the 

 latter case the problem would be to determine rules for 

 judging how the beer will subsequently behave with refer- 

 ence to stability namely, at the time when it will leave the 

 lager cellar. These questions will be least complicated in 

 breweries in which pure yeast is employed, and especially 

 where only one well-known species is made use of. 



