The image contains the following text:
Rules for Brewing.
of the hops ; let the mash be covered again with water,
and thin the wort that is cooled in as many things as you
can ; for the thinner it lies, and the quicker it cools the
better When quite cool, put it in the tunning tub.
Throw a handful of salt in every boil. When the mash
has stood an hour, draw it off, then fill the mash with cold
water, take off the wort in the copper and order it as
before. When cool, add to it the first in the tub ; as
soon as one copper is empty, fill the other, so boil small
beer well. Run off the last mash, and when both are
boiled with fresh hops, order them as the two first boil-
ings ; when cool, empty the mash-tub, and work the
small beer there. When cool enough, work it; set a
wooden bowl full of yeast in the beer, and it will work
over with a little of the beer in the boil. Stir the tun up
every twelve hours, let it stand two days, then tun it,
taking off the yeast. Fill the vessels full, saving some
to fill the barrels : let it stand till done working; lay
on the bung lightly for a fortnight, after that stop it as
close as you can. Mind you have a vent-peg at the
top of the vessel; in warm weather open it; and if it
hisses, loosen it till it has done, then stop it close again.
If you can boil the ale at one boiling, it is best, if your
copper will allow of it; if not, boil it as conveniency
serves. When you draw the beer, and find it is not fine,
draw off a gallon, and set it on the fire, with two ounces
of isinglass cut small and beat. Dissolve it in the beer
over the fire ; when it is all melted, let it stand till
it is cold, and pour it in at the bung, which must lay
loose on till it has done fermenting, then stop it close
for a month.
Take care the casks are not musty, or have any ill
taste; if they have, it is a hard thing to sweeten them.
You must wash the casks with cold water before you
scald them, and they should lie a day or two soaking, and
clean them well, then scald them.
