[A] Air. 1st Wort. [B] 2nd Wort. [C] 30 3 o’clock. } 5 o’clock } 35 3-1/2 } 6-1/2 } 40 4-1/4 } 8 } 45 4-3/4 } 9-1/4 } 50 5-1/2 } 11-1/2 } 55 6-1/2 } 1-1/2 } [D] 60 7-1/2 } 2-1/2 } 65 8 } 2-1/2 } 70 8-1/2 } 3 } 75 9 } 3 } 80 9 } 4 } Small beer worts being nearly alike in consistency, the necessary variations from this table must be less frequent. It is true, some difference may happen from the exposition of a brewhouse, or from other circumstances, admitting more or less freely the intercourse of the air, and be such as might alter, upon the whole, the times set down in the preceding page. Brown beer worts, which are more thick and glutinous, and especially amber worts, which are stronger still, will require other and longer terms to come to their due temperature, to be fermented at; but when once observed and noted, according to various degrees of heat in the air, at 8 o’clock each morning, the conveniency of these observations must be such, in this business, which requires long watchings and attendance, that no arguments are necessary to recommend what is rather indulgence than industry. A TABLE _shewing the degrees of heat worts should be at, to be let down from the coolers into the working tuns, according to the several degrees of heat in the air_. Heat of the air. Common small. All-keeping beers. Amber or ales. 25 75 59 55 30 70 56 54 35 65 53 53 40 60 50 52 45 55 50 51 50 50 50 50 55 } In these cases, when the medium heat of the air 60 } is greater than that which the worts should ferment at, the cold of the night must be made use of, to bring them as near as possible to their temperature. It has been observed, that the coldest part of the natural day is about one hour before sun rising.