Cleanliness In The Cellar

Care should be taken to keep the cellar clean, (especially those who

are situated near the south aspect; or shallow, where the sun has any

power,) by scraping the yeast from the bung-holes of the casks; else in

warm weather it will smell offensive, and insects will breed therein,

which must be injurious to the beer, if the bung-holes are open.

The dropping of the cock, tap tubs, &c. will cause fulsome smells in
br /> the cellar, which frequently require to be washed down; for washing and

cleaning your cellar often, will keep your beer in a cool state, and

will be the means of preventing mild ale from becoming stale.

Put some hops into your ale and small beer casks a few days before you

want to tap them for use; even those hops that have already been used

in brewing will be found serviceable in fining your beer, and will not

cause it to be too bitter, but will prevent your small beer from

becoming sour. Notwithstanding their being used in brewing, they will

be found by experience to be very serviceable for the purpose before

mentioned. Another advantage will arise, they will serve the use of

fresh hops, which, when dear, will be found to be a considerable saving.

Note. They are recommended for beer that is for present

drinking, as they cannot be expected to be sufficient for beer

intended for a long standing.

Another advantage will be found when a length of ale is brewed, and no

small beer made, the hops will then be found of greater utility, as

they will contain the same quality as the ale they were brewed with;

consequently the ale and small beer they are put into will receive a

greater advantage therefrom.

This may not seem consistent, as mild ales and small beer seldom have

any hops put into the casks; but when a cask of beer is a considerable

time at tap, it will certainly want something to feed on; this is one

cause why small beer generally turns sour when it is nearly out; now by

using the before mentioned hops it will be found to be a considerable

remedy to prevent both mild ales and small beer from being hard and


The reader will observe, these hops having performed their duty, they

are of no expense, only the trouble of putting them into the casks. The

small beer must derive a considerable advantage from those hops when a

guile of ale was only brewed from them. Take care to put them into the

casks as soon as they are cold, for by being too long exposed to the

air they will lose their virtue.

I should not have said so much concerning small beer, but the price of

malt is so considerably advanced, to what it was formerly, that small

beer is become an expensive article, where there is a numerous family.

If you observe the before mentioned directions you will not have your

small beer so unpleasant, particularly when your cask is nearly out.

The most wholesome small beer is made from an intire guile of small,

for then you have the whole of the spirit and sweetness of the malt; it

will keep better and drink much fresher than if it were to be made from

the goods after a length of ale.

If you rack your beer, fail not to put some hops into the casks,

wetting them first with some of the same beer, or rather wet the hops

with some wort when brewing. If you want to hasten your beer for

drinking, put the hops into the casks when they are warm; if your beer

is for a long standing, put the hops in your casks when they are cold,

giving them a stir to separate them in the beer.

Take care not to be under the necessity of tapping your ale or small

beer before it has actually done working, for by so doing you will

prevent it from becoming fine: new beer may be classed with new bread;

for the newer you draw your beer the more there will be consumed; new

beer is not so satisfying as it is when come to a more mature age.

Beware, lest you forget to pay attention to your beer which is at tap;

for, "as the eye of the master maketh his horse fat," so the head of a

family, now and then giving a look into his cellar, may be the cause of

beer drinking more agreeable to his palate, by taking care the

vent-holes are kept closely stopped, and the cocks secure.

Do not fail to stoop your cask when the beer is about two parts in

three out; this should be done whilst the tap is spending, for then you

will not disturb the sediment. By stooping the cask when the beer is

about two parts in three out will prevent it from becoming flat and

sour; when, on the other hand, it is too frequently to be observed when

a person is drawing a pot of beer, the stream is impeded; for the beer,

being so nearly out, will not run till it is stooped. Now before this,

the cock discharging the beer but slowly, the air is admitted into the

cask, which causes the beer to drink flat, and, perhaps, turn sour:

therefore this will enforce the necessity of stooping your cask before

it be so nearly out.

This is a fault with many publicans, not paying attention to their

cellars; even many of those who brew their own beer are neglectful,

notwithstanding their own interest and credit is concerned. Tis not

uncommon for the vent-peg, and even the bung, to be left out of those

casks which are actually on draught.

Publicans, who retail common brewer's beer, and neglect their cellars,

have this excuse, if their customers find fault with the beer, by

saying "tis such beer as my brewer sends me," so it may be; but let a

publican be served with beer of the first quality, it entirely depends

on the management of the retailer thereof, whether the beer shall be of

a good or bad quality. This is proved by persons in the same town, each

being served with beer from one and the same brew-house; there will be

generally a disparity in the quality after it comes into the stock of

the respective retailers thereof, which proves it to be the good or bad

management in the cellar.

I am convinced I shall not offend the attentive publican by what I

have said respecting the cellar; but should this fall into the hands of

the inattentive, it may offend; but that I will excuse, if, by the

reading of this, he should be convinced of his error, and pay more

attention to his cellar; that he may be enabled to draw a pot of beer

to please those useful and valuable men, the labourer and the mechanic;

and where they used to drink but one pot of beer with him, they may,

from finding his ale much better than usual, perhaps, drink two.