1903 The still-room by C. Roundell

Home-brewed Bee?^

half an hour later. The three washings may be all mixed together if a good ale of average strength is desired, or the third washing may be separately treated so as to make a light table ale, or they may be all three separately treated so as to form three ales varying from very strong to very light, the former having considerable keeping quality. In any case, it is imperative that the minimum of time be It should be boiled for an hour and a half, and the hops (varying from one pound in the case of a mild table ale to six or seven pounds in the case of very bitter ales, three pounds being a good average amount) added, the boiling being continued for half an hour longer. The wort is then passed through a strainer into large, shallow tubs to cool, the depth of liquid not exceeding four inches. It is next poured into fermenting tuns (casks with one head removed do nicely), which must not be more than half-filled. The yeast (at the rate of a pint to the barrel of thirty-six gallons of wort) is to be mixed with a little of the wort which has been heated to 85^ F. As soon as this portion shows signs of general per- meation by the process of fermentation it is to be added to the main body of wort, which is to be at a temperature of 60" F. Stir it well, and then allow noticed in the head which rises to the surface, skim it off every two days until no more yeast appears usually a week or more from the start. Then draw 75 lost in transferring the wort to the copper. it to stand. As soon as a yeasty appearance is