Cooling
When the wort is ready, damp the fire, and draw it off into the coolers, keeping the hops well stirred to prevent their being burnt to the bottom; strain it gravity. First mix the yeast with a gallon or two of the wort, and a handful or two of bean or wheat flour in the fermenting tun; when the fermentation is brisk, pour over another portion, and as soon as the wort is at the proper degree of temperature run it into the tun, reserving out some of the ferment, to feed the beer as occasion may require. When it becomes languid, or if there is sufficient yeast in, it may be left out altogether. The fermentation should be gradual at first; for if it goes on too quickly the beer is likely to become foxed, that is, to have a rank and disagreeable taste. The next morning the beer should have a thin white creamy head; then, with a bowl or ladle, well rouse and mix it together. If, however, the fermentation has not been favorable, add some of the ferment; and if rather cold, wrap some sacks or old carpet round the tun, and place some more sacks over the top; also keep the door and windows closed. Or take a clean cask (the size according to the quantity of the gyle, or brewing), and fill it full of boiling liquor; bung it close, and put in the tun. In the evening rouse the head well in again; the next morning the beer should have what is termed a cauliflower-head; remove with the skimmer any patches of dark-brown yeast, and mix it well up together again. After the yeast has risen to the top, it will form a thick yeasty appearance, which should be skimmed off as soon as it is inclined to fall. A portion through a hair-sieve to take off the hops. should then be taken out, tried with the sac- The coolers should be as shallow as possible, charometer, and noted. If not sufficiently that the wort may not be too long in cooling, fermented, it should be tried every two hours until it is so, and the head may be skimmed off at the same time. When sufficiently reduced, cleanse it into the casks.