And so is what he says of stopping up the Vessel close after the
Fermentation is over; but that it is best to Brew all strong Beer in
_October_, I must here take leave to dissent from the Tenet, because there
is room for several Objections in relation to the sort of Malt and Cellar,
which as I have before explained, shall say the less here.

As he observes Care should be taken in the Spring to unstop the Vent, lest
the warm Weather cause such a Fermentation as may burst the Cask, and also
in _September_, that it be first try'd by Pegging if the Drink is fine,
well tasted and the Hop rotted; and then if his Way is liked best, bring
the rest into a transparent Fineness; for Clearness in Malt Liquors, as I
said before, and here repeat it again, is a most agreeable Quality that
every Man ought to enjoy for his Health and Pleasure, and therefore he
advises for dispatch in this Affair, and to have the Drink very fine, to
rack it off before the Ising-glass is put in; but I can't be a Votary for
this Practice, as believing the Drink must lose a great deal of its
Spirits by such shifting; yet I must chime in with his Notion of putting
the Wort so often over the Malt till it comes off fine as I have already
taught, which is a Method that has been used many Years in the North of
_England_, where they are so curious as to let the Wort lie some time in
the Underback to draw it off from the Feces there; nor are they less
careful to run it fine out of the Cooler into the Tun, and from that into
the Cask; in all which three several Places the Wort and Drink may be had
clear and fine, and then there will be no more Sediments than is just
necessary to assist and seed the Beer, and preserving its Spirits in a due
Temper. But if Persons have Time and Conveniency, and their Inclination
leads them to, obtain their Drink in the utmost Fineness, it is an
extraordinary good way to use _Hippocrates_ Sleeve or Flannel Bag, which I
did in my great Brew-house at _London_ for straining off the Feces that
were left in the Backs. As to the Quantity of Malt for Brewing a Hogshead