55. Here it is to remain to be _set to working_ as mentioned for the ale, in Paragraph 48; only, in this case, you will want _more yeast in proportion_; and should have for your thirty-six gallons of small beer, three half pints of good yeast.
56. Proceed, as to all the rest of the business, as with the ale, only, in the case of the small beer, it should be put into the cask, not _quite cold_, but a _little warm_; or else it will not work at all in the barrel, which it ought to do. It will not work so strongly or so long as the ale; and may be put in the barrel much sooner; in general the next day after it is brewed.
57. All the utensils should be well cleaned and put away as soon as they are done with; the _little_ things as well as the great things; for it is _loss of time_ to make new ones. And, now, let us see the _expense_ of these utensils. The copper, _new_, 5_l._; the mashing-tub, _new_, 30_s._; the tun-tub, not new, 5_s._; the underbuck and three coolers, not new, 20_s._ The whole cost is 7_l._ 10_s._ which is ten shillings less than the _one bushel machine_. I am now in a farm-house, where the _same set_ of utensils has been used for _forty years_; and the owner tells me, that, with the same use, they may last for _forty years longer_. The machine will not, I think, last _four years_, if in any thing like regular use. It is of sheet-iron, _tinned on the inside_, and this tin _rusts_ exceedingly, and is not to be kept clean without such _rubbing_ as must soon take off the tin. The great advantage of the machine is, that it can be _removed_. You can brew without a _brew-house_.--You can set the boiler up against any fire-place, or any window. You can brew under a cart-shed, and even out of doors. But all this may be done with _these utensils_, if your _copper_ be moveable. Make the boiler of _copper_, and not of sheet-iron, and fix it on a stand with a fire-place and stove-pipe; and then you have the whole to brew out of doors with as well as in-doors, which is a very great convenience.
58. Now with regard to the _other_ scale of brewing, little need be said; because, all the principles being the same, the utensils only are to be proportioned to the _quantity_. If only one sort of beer be to be brewed at a time, all the difference is, that, in order to extract the whole of the goodness of the malt, the mashing ought to be at _twice_. The two worts are then put together, and then you boil them together with the hops.