a tub of some
sort, and keep it warm. Then put into the machine twelve gallons more of
water, rekindle the fire, and bring the heat to 170 degrees as soon as
possible; when this is done, extinguish the fire, and let the mash now
stand an hour. Draw off the second wort; and if only one sort of beer is
wanted, add it to the first quantity. Now take out the grains, lift out
E, clean it well, and also the inside of C. Replace E, put the hops into
it, and the whole of the wort into the machine. Cover it with the lid,
light the fire a third time, and bring the liquor to a boil as soon as
possible. Let it boil a full hour with the lid off, and boil briskly all
the time. The use of the centre F will now appear; for the machine being
nearly full to the brim, the bubbling takes place in the centre F only,
where there are no hops. There is a great boiling over in this centre,
but the liquor sent up falls into E, and so there is no boiling over of
C. When the full hour of brisk boiling has expired, put out the fire,
draw off the liquor, leaving the hops of course in E. The liquor is now
to go into shallow coolers; and when the heat is reduced to 70 degrees,
take out about a gallon of the liquor, and mix it with half a pint of
good yeast. Distribute it equally among the different parcels of wort,
afterwards mix the whole together, and leave the liquor till it comes
down to about sixty degrees of heat. The next removal is into the
tun-tub, in which capacity C, without the addition of E, will serve very
well. While the liquor is cooling, remove the spent hops from E, the
stove pipe from B, the ash-receiver from the bottom. The machine
remaining now as a tun-tub, draw off the liquor as soon as it is down to
60 degrees; or take it out of the coolers, pour it into the tun-tub, and
put on the lid. If the weather be very cold, or the tun-tub be in a cold
place, cover it with something to keep it warm. Here the fermentation
takes place, sometimes sooner and sometimes later; but it generally
shows itself by a head beginning to rise in about eight or ten hours;
and at the end of eight and forty hours the head assumes a brownish
appearance, and is covered with yeast instead of froth. The beer is then
to be tunned into well-seasoned casks, sweet and sound, or all the
expense and labour will be lost. The cask being fixed on the stand in
the cellar, and the beer ready, skim off the yeast, and keep it in a
deep earthen vessel. Draw off the beer into