as most of the great ones do in _London_, and some others five times. The
strong Beer brewed for keeping is suffered to be Blood-warm in the Winter
when the Yeast is put into it, that it may gradually work two Nights and a
Day at least, for this won't admit of such a hasty Operation as the common
brown Ale will, because if it is work'd too warm and hasty, such Beer
won't keep near so long as that fermented cooler. The brown Ale has indeed
its Yeast put into it in the Evening very warm, because they carry it away
the very next Morning early to their Customers, who commonly draw it out
in less than a Week's time. The Pale or Amber Ales are often kept near it,
not quite a Week under a fermentation, for the better incorporating the
Yeast with Wort, by beating it in several times for the foregoing Reasons.


_Of working or fermenting Drinks brewed by Private Families_.


I mean such who Brew only for their own use, whether it be a private
Family or a Victualler. In this Case be it for Stout Beers, or for any of
the Ales; the way that is used in _Northamptonshire_, and by good Brewers
elsewhere; is, to put some Yeast into a small quantity of warm Wort in a
Hand-bowl, which for a little while swims on the Top, where it works out
and leisurely mixes with the Wort, that is first quite cold in Summer, and
almost so in Winter; for the cooler it is work'd the longer it will keep,
too much Heat agitating the spirituous Particles into too quick a motion,
whereby they spend themselves too fast, or fly away too soon, and then the
Drink will certainly work into a blister'd Head that is never natural; but
when it ferments by moderate degrees into a fine white curl'd Head, its
Operation is then truly genuine, and plainly shews the right management of
the Brewer. To one Hogshead of Beer, that is to be kept nine Months, I put
a Quart of thick Yeast, and ferment it as cool as it will admit of, two