Cleansing
In cleansing ale or or it may chance to get sour, and should be of the same depth in each, that it may cool equally. When the first wort is drawn off, return the hops again into the boiler, with the wort for the table-beer, and let it boil beer, the yeast should be skimmed from the quickly for one hour and a half; and if top, and the liquor drawn off gently, so as 1 pound coarse sugar or molasses, and 1 not to disturb the bottoms. The casks ounce salt, be added to every 10 gallons wort should be plugged a little on one side, that in the boiling, it will be much improved. the yeast may work and discharge itself at When the wort has been cooled down to 75 the bung-hole. A tub or pan must be placed or 80 degrees of heat by the thermometer underneath to receive the yeast as it works (this will depend on the state of the atmos- over. The greatest attention should be paid phere, for when the weather is warm it should to the filling up of the casks with the wort that is left, which should be done every half does not want such watching and tending as hour at first, and as the working becomes the March beer does, in putting in and taking more slow, every 3 or 4 hours, that the yeast out the spile or peg on every change of the may continue to discharge itself, otherwise it weather. The proportion of wort to be will fall to the bottom, and render the beer harsh and unpleasant, and liable to be excited on every change of the weather; but by attending to these precautions, this will be avoided, and the working of the beer will be sooner over. When the yeast has ceased to discharge itself, plug the casks upright, mix a pound of the best hops with some old ale or beer, and scald them in it over the fire. If the ale or beer is required to be drunk soon, this mixture should be added warm, otherwise add it when cold. Mix it well into the cask by means of a long stick, and bung the cask close; make a spile-hole near the bung, and put in a spile rather loosely at first, and after two or three days knock it in firmly.