Note, that yeast of good Beer, is better then that of Ale.

* * * * *

The first of Septemb. 1663. Mr. Webb came to my House to make some for Me.
He took fourty three Gallons of water, and fourty two pounds of Norfolk
honey. As soon as the water boiled, He put into it a slight handful of
Hops; which after it had boiled a little above a quarter of an hour, he
skimed off; then put in the honey to the boyling water, and presently a
white scum rose, which he skimed off still as it rose; which skiming was
ended in little above a quarter of an hour more. Then he put in his herbs
and spices, which were these: Rose-mary, Thyme, Winter-savory,
Sweet-marjoram, Sweet-bryar-leaves, seven or eight little Parsley-roots:
There was most of the Savoury, and least of the Eglantine, three Ounces of
Ginger, one Ounce and a half of Cinnamon, five Nutmegs (half an Ounce of
Cloves he would have added, but did not,) And these boiled an hour and a
quarter longer; in all from the first beginning to boil, somewhat less then
two hours: Then he presently laded it out of the Copper into Coolers,
letting it run through a Hair-sieve: And set the Coolers shelving (tilted
up) that the Liquor might afterwards run the more quietly out of them.
After the Liquor had stood so about two hours, he poured or laded out of
some of the Coolers very gently, that the dregs might not rise, into other
Coolers. And about a pint of very thick dregs remained last in the bottom
of every Cooler. That which ran out, was very clear: After two hours more
settling, (in a shelving situation,) He poured it out again into other
Coolers; and then very little dregs (or scarce any in some of the Coolers)
did remain. When the Liquor was even almost cold, He took the yolks of
three New-laid-eggs, a spoonful of fine white flower, and about half a pint
of new fresh barm of good strong Beer (you must have care that your barm be