Note 38 — PART II. THE PRACTICE OF BREWING. (continued 3)
Reading edition
A must or wort, when under fermentation, from its internal motion, increases in heat 10 degrees, and no keeping beers, when under this act, should exceed a heat of 60 degrees; for this reason, worts of this sort should at first be set to ferment at a heat of 50 degrees, and 50 degrees is nearly the mean of the heats these liquors are impressed with, when deposited in cellars, from the time of their being formed, to that of their coming into use. Their long continuance in this state is the reason why six pints of yeast per quarter of malt is a sufficient quantity to be used when the heat of the air is at or below 50 degrees. If, through necessity, processes of this sort are to be carried on when the mean heat of the natural day is more than this, the quantities indicated in the table will be the fittest rule.