SEEK.

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fermentation, it may rise to a third of that depth. In general, the fermentation proceedswore uniformly and'constantly in large masses, because they are little influenced by victssitudes of temperature ; smaller vessels, on the other hand, are more easily handled,she general view of fermentation will be found under that title; I shall here make a•ew remarks on what is peculiar lo beer. During the fermentation of wort, a portion°1 its saccharine matter is converted into alcohol, and wort thus changed is beer. It, isaccessary that this conversion of the sugar be only partial, for beer which contains noundecomposed sugar would soon turn sour, and even in the casks its alcohol undergoesa slow fermentation into vinegar. The amount of this excess of sugar is greater inProportion to the strength of the wort, since a certain quantity of alcohol, alreadyformed, prevents the operation of the ferment on the remaining wort. Temp'erature hastne greatest influence upon the fermentation of wort. A temperature of from 55° to 60°°t the liquor, when that of the atmosphere is 55°, is most advantageous for thecommencement. The warmth of the wort as it comes into the gyle-tun roust be modi-“ e d by that of the air in the apartment. In winter, when this apartment is cold, the^ort should not be cooled under 64° or 60°, as in that case the fermentation would beedious or interrupted, and the wort liable to spoil or become sour. In summer, whenhe temperature of the place rises to above 75°, the wort should be cooled, if possible,° w n to 55°, for which purpose it should be let in by the system of double pipes, abovejhentioned. The higher the temperature of the wort, the sooner will the fermentatione Sm and end, and the less is it in our power to regulate its progress. The expertfewer must steer a middle course between these two extremes, which threaten lo de-,, roy .Ms labors. In some breweries a convoluted pipe is made to traverse or go roundme sides of the gyle-tun, through which warm water is allowed to flow in winter, andw summer, so as to modify the temperature of the mass to the proper fermenting. {A 0 * 1, W there be no contrivance of this kind, the apartment may be cooled in summer,J suspending wet canvass opposite the windows in warm weather, and kindling a small$; with i» it in cold.

has h n wort * s discharged into the gyle-tun, it must receive its dose of yeast, which^ , e,: i1 previously mixed with a quantity of the wort, and left in a warm place till it

red \ e ft Un to f erment - This mixture, called lobb, is then to be put into the tun, and stirtuustd trough the mass. The yeast should be taken from similar beer. Its quantitygallon e 2 en< I u P on the temperature, strength, and quantity of the wort. In general, onecess of°- east * s sufficient to set 100 gallons of wort in complete fermentation. An ex-in leg * s 10 be avoided, lest the fermentation should be too violent, and be finished

SUm tlla n the proper period of 6 or 8 days. More yeast is required in winter than inSix 61 ’ ^° r ’ at a temperature of 50°, a double quantity may be used to that at 68°.tnentat*' 1 b°urs after adding the yeast, the tun being meanwhile covered, the fer-s Preads° n ^ econies active : a white milky-looking froth appears, first on the middle, anda f ro th v - r , a( I ua Iiy over the whole surface ; but continues highest in the middle, formingand wh e tVa , * on .’ the height of which increases with the progress of the fermentation,dation of < tt, C °^ 01 gradually changes to a bright brown, the result, apparently, of the oxy-frotn the * aC extr active contained in this yeasty top. This covering screens the wort? a gement C °r taCt tlle atm ospherical air. During this time, there is a perpetual disen-into a j e f 01 carbonic acid gas, which is proportional to the quantity of sugar converteda maxim,. 0 ’ 1'* le warmth of the fermenting liquid increases at the same time, and is attempe rat m wllen the fermentation has come to its highest point. This increase offcnientat/ 6 amou nts to from 9“ to 14° or upwards, and is the greater the more rapid the?5'le-t Uri |? n ' But in general, the fermentation is not allowed to proceed so far in the°ther Vessel a ^ te T ^ I s advanced a little way, the beer is cleansed, that is, drawn off intohashed wb^ s ’ ^jbich are large barrels set on end, with large openings in their top, fur-ffich tb e s A..°Ping tray for discharging an excess of yeast into the wooden trough, inmch keep s t!. 0,is stan( b These slillions are placed in communication with a stcre-tub,ficni always full, by hydrostatic pressure, so that the head of yeast mayI “c ejcpl a j a over, and keep the body of liquor in the cask clean. This apparatusfor * D>,lst be oh 10 describing the brewery plant. See the figures, infra.

® Ver y tUfl'e rp - S . erve d, that the quantity of yeast, and the heat of fermentation, differflav rSt davor h 1. ua Bty of beer. For mild ale, when the fermentation has reached 75°r ° r ’ at 9 qq .^ e gins; at 80° the flavor increases; at 85° it approaches the highso r s , es ’ A wr> 1S ^’’“h > but it may be carried to 100° and upwards, for particulart l .“ ° r< ler to 11 ^Bibs. per barrel (sp. gr. T088), ought to increase about 15°,ate should be A. arrive at 80°, it should be set at 65°. The quantity of yeast for suchssary. If t j, g , m 2 to 3 lbs. per barrel. The higher the heal, the less yeast is ne-PPly of fresh yea t l * le fermentation should at any time fall, it must be raised by at ei i? use rousing t ae We B stirred in; but this practice is not advisable in general,0 the ale. It j s ^ °rts in the gyle-tun is apt to communicate a rank flavor of yeastPractice of many experienced brewers to look every 2 hours into the