Note 164 — Chapter VII · New Process for the Manufacture of Beer.

As stated in the paragraph on aërobian ferments, in Chapter V., “low” yeasts, to be preserved in their state of “lowness,” must be submitted to often-repeated growths—every fifteen days in winter and every ten days in summer, that is to say, they must be grown afresh after each of these intervals. If this is done, there will be no reason to apprehend the formation of aërobian ferments, which, as we have stated before, may embarrass us by transforming our “low” yeasts into “high” yeasts.