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MANUFACTURING AND ADULTERATING LIQUORS.
93
famed every two hours till no more yeast appears;
this closes the operation, and the beer should then be
put into casks, or, in technical language,
"clearUJed."
A minute attention to every stage of this process is
necessary
to
secure a fine flavor and a brilliant beve–
rage. -
In
Scotland the temperature at which the yeast is
added, is generally much lower than in England; for
ale, it
is
from 51°
to
52°, and the whole process is
conducted in the cooler part of the year, so that the
temperature seldom rises higher than
65°
or
66°.
The Bavarian beer, so much celebrated on the con-
•
tinent, as well as the finest kinds of East India ale,
are fermented at very low temperatures.
It may be generally regarded as
11o
rule, that the
lower the temperature, and the slower, more regular
and less interrupted the process of fermentation, the
better will be the product and the less likely to
change. by age: More yeast is required in winter
than in summer. Should the fermentation become
slack in the gyle tun, a little more yeast
is
frequently
added, and the whole is roused up ; but on the con–
trary, should the temperature rise considerably, or
the fermentation become too active, the wor6 should
be cooled a little and skimmed, or at once cleansed.
V. OlearUJing.-When
the fermentation has pro–
ceeded to a certain extent, the liquor undergoes the
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