If it is required to brew about 9 gal. of ale, take 401b. of malt and 10 gal. of water and raise nearly to the boil in a copper; after about an hour, run through a fine sieve into a large bowl. At the same time boil 1 1/2lb. of hops in about 1/2 gal. of water in an enamelled or earthenware pan for an hour, strain, and add to the malt infusion. Allow the liquid to cool down until it is hardly warm (i.e. to 70° F.), then take out about a quart of the liquid and stir it with about a pint of fresh brewer's yeast; add the mixture to the liquid in the bowl, stir well, cover, and allow to stand for twenty-four hours; then strain through a very fine hair-sieve, to remove the yeast, and bottle up, leaving it for a week or two to brighten and become brisk. Salt may be added after boiling, say 1/2 oz. to 1 oz. Sugar is not needed unless very strong ale is required, and no finings are necessary unless the materials are bad or the brewing carelessly done.