WORKING THE BEER BEATING IN YEAST. 375 



returning to the copper the hops from the sieve ; re- 

 plenish the copper with the second wort, and boil 

 and strain into a cooler as before. Pigs will eat the 

 boiled refuse heps with the grains. Having copper 

 and tun room, some prefer mashing the ale wort at 

 once. According to an old rule, a brewing employs 

 SIXTEEN HOURS of time, reckoning to the period of 

 the worts being safe in the coolers, awaiting fermen- 

 tation. 



WORKING THE BEER. As it is an object to cool 

 the worts expeditiously, the more coolers that can 

 be put in requisition, the better. When reduced to 

 blood warmth, the WORTS are fit for the working 

 tun, the office of which, if necessary, may be well 

 performed by the mash-tub, previously well cleaned. 

 With those who use the thermometer, the proper 

 temperature for working is 65 degrees. In very 

 cold weather, wrap CLOTHS around the mash-tub. 

 Stir in the YEAST, the proper quantity of which is, 

 after the rate of six or eight table spoonfuls to thirty 

 gallons of wort, in the brewing season. In summer 

 weather, little more than half the quantity may suf- 

 fice. The beer will begin to ferment sooner or 

 later, as the weather may be, and the fermentation 

 may be completed in twenty-four hours, or it may 

 require nearly double that time. 



In cold weather, when the head rises slow and 

 thin, it is usual to stir up the beer once or twice; 

 but the practice of beating in the yeast, and impreg- 

 nating the drink with its particles, does not tend to 

 rendering it wholesome, or to its sitting easy on 

 the stomach. The beer being COLD at the end of 



