A Very Necessary Caution

It is a common practice, when casks are scalded or cleansed, to expose
them to the sun and wind to dry, and there leave them till the time of
cleansing, then they are placed in the cellar, &c. and the beer
immediately cleansed into them; when the sun, in warm weather, has
penetrated through the wood and become so warm that you cannot
conveniently lay your hand upon them; this is often done unthinkingly,
but the casks being thus heated by the sun causes the beer to work too
hastily; after all the care and pains before taken, it here receives a
material injury, by having, as may be said, undergone a second
fermentation, and will reduce its strength by working too hastily out
of the casks, and very probably may be the cause of its not being soft
and pleasant; however, care should be taken to get your casks perfectly
dry, previous to the cleansing into them; in hot weather place them in
the cellar, &c. some time before you have occasion to cleanse your beer
into them.

Attention should be paid in keeping your casks filled up after
cleansing, to enable the yeast to discharge itself from the beer, for
by so doing there will be the greater probability of your beer being
fine; if the casks are not kept filled up when working, the yeast
cannot discharge itself from the beer, which, in change of weather,
will be purging and hissing in the casks, and will cause it to be harsh
and unpleasant; this is the principal cause why we have so many muddy
ales. Attending your beer when working, by filling up the casks, will
be found to be of the greatest utility, as you will have no occasion to
use any device to fine your beer, which will only attend to
adulteration.

Next: Small Beer
Previous: Cleansing

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