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A TREATISE ON
operation called
"Cleansing."
This consist.a in draw–
ing it off from the gyle tun into other vessels, or
casks, set sloping, so that the yeast, as it forms, may
work off the one side of the top, and fall into the ves–
sel placed below to receive it.
In
small brewings,
the beer is often at once transferred from the gyle
tun to the store casks, which are sloped a little until
the fermentation is over, when they are skimmed,
filled, and bunged up. When the operation of
cleansing is not employed, the yeast is removed from
the surface of the gyle tun with a skimmer, and the
clear liquor drawn
.oft"
into the store casks.
The process of cleansing should always commence
as soon as the gravity of the liquor falls to 10 or
11 lbs. per barrel, which it usually does in about 48
.hours, provided the fermentation has been well con–
ducted. Some brewers add
i
to
i
lb. of wheat or
bean flour
to
the beer in the gyle tun, shortly before
cleansing, to quicken the discharge of yeast, but it is
not clearly ascertained whether such a plan be
advantageous or the contrary.
VI.
SWring.-As
soon as the fermentation is con–
cluded, which generally takes from 6 to 8 days, or
more, the clear liquor is drawn off into the store
casks, or vat.a, which are then closely bunged down,
and deposited in a cool cellar.
VII.
Ripening.-Mter
a period, varying from 1
Digitized
by