There is no specie of beer, in brewing of which it is requisite the artist should be more attentive to alter his process in proportion to the change of heat in the air, than common small beer, which, though brewed in every season, is constantly expected to be in an uniform order for use. In the preceding section, in the table directing this variety, we find a difference of five degrees of heat in the air, requires an alteration in medium heat of the whole process of 3 degrees, and as it is from the mean heat of the dryness of the malt, of the heat of the extracts, and of the value of hops in degrees, that we are to discover the quantity of fire to be given to the extracts, this can be done only by deducting from such medium so much as it is affected by the properties of the hops. Just before we have seen, that the whole of the variety of heat beers deposited in cellars to keep twelve months undergo, amounts to 20 degrees, these, in a proportion of 5 to 3, would be 12, without being scrupulously exact. Hops, with regard to their proportion in the whole process, must be admitted to be one third part thereof, and, in this case, of the proportion, 12, now found, only 4 degrees would be what they contribute towards preserving the drink 12 months: the quantity of hops necessary to maintain beers in a sound state this space of time, we have found to be twelve pounds; this quantity then is equal to 4 degrees of the medium heat of the whole process. On these grounds we repeatedly tried the experiment in a variety of brewings made for different purposes, and never found any inconveniencies from the estimating hops in such like proportion. Hops should be used in proportion to the time the liquors are intended to be kept, and to the heat of the air in which they are fermented. The quantity requisite to preserve beers twelve months, experience has shewn to be[20]twelve pounds, of a good quality, joined to one quarter of malt, and when the heat of the air is at 40 degrees, three pounds to every quarter has been found sufficient to preserve drinks from four to six weeks, as six pounds are to keep them the same term when the thermometer is so high as 60 degrees. From these facts, founded on informations obtained from long practice, we shall hereafter ascertain the proper quantities to be used in all cases. Having premised these observations, sufficiently accurate for the government of this art, the construction as well as utility of the following tables will be obvious. A TABLE _of the value of the hops, expressed in degrees, to be added to the medium of the dryness of the malt, and of the heat of the extracts_. Hops. New or strong. Pale, low dried, or old. 15 lb. equal 5 3-3/4 12 4 3 8 2 2 4 1 1