We shall now give some examples of the change of temperature by fermentation, when the* brewings were conducted in summer, and of course assisted by the heat of the weather.

Quantity of Wort fermented in Barrels.

Date of let-ti ng it into the Fermeiit-ing-Tun.

Temperature at that time.

Temperature when at highest.

S i

Strength of Wort, in lbs. per Barrel.

Yeast used, in Gallons.

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