Occupations > British wine-maker, and domestic brewer

PORTER.
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boiled thirty-five or forty minutes, when the re¬
maining four pounds of hops are added, and al¬
lowed to boil with the rest for twenty minutes.
The copper fire is then completely damped; the
wort run off into the cooler through a sieve. The
table-beer wort, which is now in the underbade,
must, with the boiled hops and sugar (if any is to
be added), replace the ale-wort in the copper; the
fire is replenished, and this wort made to boil
quickly and briskly for one hour and a half; at
the end of which time it is drawn off into the
other cooler, in the same way as the ale-wort.
As I have already entered into the particulars
of fermenting, cashing, &c. I shall only now take
a cursory view of the after management.
Four or five pounds of yeast are mixed with a
gallon of the ale-wort, as already noticed, at the
temperature of 85°. When fermentation has com¬
menced in this portion, another gallon of wort is
added to it; and, just before the worts are cooled
down to the proper temperature, 67° in moderate
weather, and 73 ' in winter, these two gallons con¬
taining the yeast, which will not be in a state of
fermentation, are strewed or spread over the fer¬
menting tun, and the worts let down upon them.
The further process, relative both to the ale and to
the beer, has been fully described in the former part.
N.B.—Two or three pounds of yeast will be
sufficient for the table beer.
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