81 / 176
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
lost
in
transferring
the
wort
to
the
copper.
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
it
to
stand.
As
soon
as
a
yeasty
appearance
is
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