A TABLE _shewing the quantities of yeast necessary for common small beer in every season_. Heat of Pints of yeast to one the air. quarter of malt. 35 9 } 40 8 } The whole quantity of yeast to be 45 8 } put into the first wort. 50 7 } --------------------------------------- 55 7 } The first wort to have 3/4 60 6 } The second wort to have 1/4 65 6 } --------------------------------------- 70 5 } The first wort to have one half of the 75 5 } whole quantity. 80 4 } The second wort to have the remainder. A TABLE _shewing the quantities of yeast necessary for all keeping drinks, both brown and pale, small and strong_. Heat of Pints of yeast to the worts[37]. one quarter of malt. 30 6 35 6 40 6 45 6 50 6 55 5 60 5[38] 65 4 70 4 75 3 80 3 A TABLE _shewing the quantities of yeast necessary for amber and all sorts of ales, after which small beer is made_. Heat Pints of yeast of the air. to one quarter of malt. 30 7-1/2 35 7 40 7 45 6-1/2 50 6 55 5-1/2 60 5 65 4-1/2 70 4 75 3-1/2 80 3 This table is founded on the supposition that, the virtue or strength extracted from one quarter of malt for amber, is equal to 5/6 of the whole. In every heat of the air, the quantity of yeast to be used for common small beer made after ale, must be one fifth part of the quantity which the ale required, the additional strength obtained from reboiling the hops, requiring further proportion; if, for keeping small beer, nearly in the proportion of six pints of yeast to five barrels of beer, this will be found to correspond with the rule delivered in the foregoing table. SECTION XVI. _Of practical Fermentation, and the management of the several sorts of Malt Liquors, to the period, at which they are to be cleansed or put into the Casks._ The laws of fermentation are universal and uniform; and when it proceeds regularly, its different periods are known by the different appearances of the fermenting liquor. As a particular appellation is given to each of these, it may not be unnecessary here to describe them. 1. The first sign of a wort fermenting is a fine white line, composed of very small air bubbles, attached to the sides of the tun; the wort is then said to _have taken yeast_.