97 / 244
Ale
and
Beer
Cellar.
97
beer
is
flat,
a
raisin
or
a
little
rice
or
sugar
in
the
bottle
will
set
the
carbonic
acid
free.
In
tapping
beer,
use
a
wooden
mallet
to
drive
the
tap
in,
have
the
vent-peg
loose
while
tapping,
and
remember
to
tilt
the
cask
while
running.
The
beer
cellar
should
not
be
too
cold,
or
too
exposed
to
draughts
of
hot
air,
but
kept
as
clean
and
airy
as
possible,
regulating
the
temperature
by
air-shutters.
As
soon
as
the stock
is
laid
in
and
fermentation
ceases,
knock
in
all
the
vent-pegs
lightly,
and
keep
the
casks
as
secure
from
agitation
as
possible.
A
beer
cellar
under
a
roadway
always
suffers
more
or
less
from
the
vibration
of
passing
vehicles,
&c.
To
Restore
a
Barrel
of
Stale,
or
Sour
Beer
.
—
Put
^lb.
good
hops,
and
21bs.
sound
chalk
in
the
bung-
hole
;
stop
it
close,
and
in
a
few
days
it
will
draw
off
perfectly
fresh
;
or
a
small
teaspoonful
of
car-
bonate
of
soda
may
be
mixed
with
every
quart
that
is
drunk.
Many
hang
a
linen
bag
in
the
cask,
filled
with
burnt
oyster-shells,
pounded.
To
Turn
Porter
into
Stout
.
—
Insert
4
gallons
of
molasses
into
a
butt
of
porter,
with
1
quart
of
finings,
in
a
week
draw
off
;
tapping
first
in
the
middle
of
the
butt.
To
give
Beer
a
Good
Flavour
.
—
Place
2
or
3
sea-
n