Note 39 — PART II. THE PRACTICE OF BREWING. (continued 3)

Though the air bubbles produced from malt liquors are more uniform, as to their size or consistence, than those of natural wines, yet they are not perfectly so; for this reason, and because it requires a greater power to cause a wort or must of malt to ferment, than it does to keep this act continued, after it is once begun, it is necessary, at first, to apply such a sufficient quantity of yeast as will obtain this purpose; therefore, one half of the remaining six gallons of yeast is put to the wort on its first coming down.