| Heat of the worts[37] | Pints of yeast to one quarter of malt. |
| 30 | 6 |
| 35 | 6 |
| 40 | 6 |
| 45 | 6 |
| 50 | 6 |
| 55 | 5 |
| 60 | 5[38] |
| 65 | 4 |
| 70 | 4 |
| 75 | 3 |
| 80 | 3 |
A TABLE shewing the quantities of yeast necessary for amber and all sorts of ales, after which small beer is made.
| Heat of the air. | Pints of yeast to one quarter of malt. |
| 30 | 7½ |
| 35 | 7 |
| 40 | 7 |
| 45 | 6½ |
| 50 | 6 |
| 55 | 5½ |
| 60 | 5 |
| 65 | 4½ |
| 70 | 4 |
| 75 | 3½ |
| 80 | 3 |
This table is founded on the supposition that, the virtue or strength extracted from one quarter of malt for amber, is equal to 5/6 of the whole. In every heat of the air, the quantity of yeast to be used for common small beer made after ale, must be one fifth part of the quantity which the ale required, the additional strength obtained from reboiling the hops, requiring further proportion; if, for keeping small beer, nearly in the proportion of six pints of yeast to five barrels of beer, this will be found to correspond with the rule delivered in the foregoing table.
SECTION XVI.
Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks.
The laws of fermentation are universal and uniform; and when it proceeds regularly, its different periods are known by the different appearances of the fermenting liquor. As a particular appellation is given to each of these, it may not be unnecessary here to describe them.