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MANUFACTURING AND ADULTERATING LIQUORS.
91
III.
Oooling.-The
boilingbeingfinished, the wort
is run off from the copper into the," hopback," which
is furnished with a strainer to keep back the hops.
It is then pumped into large square shallow vessels,
called "
coo'lers,"
where it is exposed to a good current
of air to cool it down to a proper fermenting tempe–
rature, as quickly as possible. This is of the utmost
importance, for the success of the brewing. The wort
should be laid so shallow as to cool within 6 or 7
hours to the .temperature of about 60°.
In
warm
weather, the depth should not exceed 3 or 4 inches.
.A.s
soon as the heat has fallen to about 60°, it should
be instantly tunned and yeasted. It is reckoned
that by the joint evaporation from the boilers and
coolers, there is a loss of about 40 gallons per quarter.
IV.
Fermentation.-When
the wort is sufficiently
cool, it is run into the fermenting tuns or vessels,
which in small brewings may be casks, with one of
their heads removed. These are called
"f!!Jle
tum,"
and should not be more than
f
full. The yeast, pre–
viously mixed with a little wort, and kept until this
latter has begun to ferment, may now be added, and
the whole agitated well; the
tun
should then be cov–
ered up, until the fermentation is well established.
During this process the temperature rises from 9° to
15°.
The quantity of yeast employed, and the tempera-
Digitized
by