In my Brewhouse at London, the Yeast at once was put into the Tun to work the Stout Beer and Ale with, as not having the Conveniency of doing otherwise, by reason the After-worts of small Beer comes into the same Backs or Coolers where the strong Worts had just been, by this means, and the shortness of time we have to ferment our strong Drinks, we cannot make Reserves of cold Worts to mix with and check the too forward working of those Liquors, for there we brewed three times a Week throughout the Year, as most of the great ones do in London, and some others five times.
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