unpleasant nature, that its Drinkers will be sure to participate thereof
more or less as they have lain together a longer or a shorter time. To
have then a Malt Drink balsamick and mild, the Worts cannot be run off too
fine from the Coolers, nor well fermented too slow, that there may be a
Medium kept, in both the Salt and Sulphur that all fermented Malt Drinks
abound with, and herein, as he says, lies a great part of the Art of
Brewing.

He says truly well, that a little Yeast at first should be put to the
Wort, that it may quietly work by degrees, and not be violently forc'd
into a high Fermentation; for then by course the Salt and Sulphur will be
too violently agitated into such an Excess and Disagreement of Parts, that
will break their Unity into irregular Commotions, and cause the Drink to
be soon stale and harsh. But if it should be too backward and work too
moderate, then whipping the Yeast two or three times into it will be of
some service to open the Body of the Beer, for as he observes, if Drink
has not a due fermentation, it will not be fine, clean, nor light.

His advice to draw the Drink out of the Tun by a Cock at such a distance
from the bottom is right; because that room will best keep the Feces from
being disturb'd as the Drink is drawing off, and leaving them behind; but
for putting them afterwards over the Malt for Small Beer, I don't hold it
consonant with good Brewing, by reason in this Sediment there are many
Particles of the Yeast, that consequently will cause a small Fermentation
in the Liquor and Malt, and be a means to spoil rather than make good
Small Beer.

What he says of filling up the Cask with a reserve of the same Drink, and
not with that which has once worked out, is past dispute just and right.