Then let off the remaining quantity, which will be boiling hot, and this will finish the process for strong beer. Boil up the copper as quick as possible for the second mash, whether intended for strong or small beer. Empty the boiling water into the tub by the side of the mash, as in the former instance, and renew the process. Great care is required in boiling the wort after it is drawn off, and the hops must be put in with the first boiling. In filling the copper with the wort, leave sufficient room for boiling, that there may be no waste in boiling over, and make a good fire under it. Quick boiling is a part of the business that requires particular attention, and great caution must be observed when the liquor begins to swell in waves in the copper. The furnace door must be opened, and the fire damped or regulated to suit the boiling of the wort. In order to ascertain the proper time for boiling the liquor, lade out some of it; and if a working be discovered, and the hops are sinking, the wort is boiled enough. Long and slow boiling injures and wastes the liquor. As soon as it is sufficiently boiled, run the liquor through a cloth or fine sieve into some coolers, to free it from the hops, and to get a proper quantity cooled immediately to set it to work. If the brewhouse be not sufficiently airy to cool a quantity soon, the liquor must be emptied into shallow tubs, and placed in a passage where there is a thorough draught of air, but where it is not exposed to rain or wet. The remainder in the copper may then be let into the first cooler, taking care to attend to the hops, and to make a clear passage through the strainer. The hops must be returned into the copper, after having run off four or five pailfuls of the liquor for the first cooling, and then it must be set to work in the following manner. Take four quarts of yeast, and divide half of it into small wooden bowls or basons, adding to it an equal quantity of wort nearly cold. As soon as it ferments to the top of the basons, put it into two pails; and when that works to the top, distribute it into two wide open tubs. Fill them half full with cool wort, and cover them over, till it comes to a fine white head. This will be accomplished in about three hours, and then both quantities may be put together into the working tub, with the addition of as much wort as is sufficiently cooled. If the weather be mild and open, it cannot be worked too cold. If the brewing be performed in frosty weather, the brewhouse must be kept warm; but hot wort must never be added to keep the liquor to a blood heat. Attention also must be paid to the quality of the yeast, or it may spoil all the beer. If it has been taken from foxed beer, or such as has been heated by ill management in the working, it will be likely to communicate the same bad quality. If the yeast be flat, and that which is fresh and lively cannot be procured, put to it a pint of warm sweetwort of the first letting off, when it is about half