376 CLEANSING FILLING UP. 



twenty-four hours, skim off the yeast for use, or, 

 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 



