This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
When a beer preparation has been made, as directed before, let it ferment until it has worked itself quite clear. The barrel or tank containing it must be filled up to the top, so as to permit the scum or "barm" to work over it. The batch is usually prepared in the evening, so that it is finished the next morning; it can then be drawn off, previously removing the scum or bead, carefully, so as not to make the whole batch turbid again. When filled off, a cork is applied to the bottle and tied down with twine or by other improved means now commonly applied to bottles. Let the bottled beverage remain in the same room or place for several hours, to permit the creation of the second or after-fermentation in the bottle, which gives the beverage that pungency and esprit, whereupon it must be removed to a cool place or cellar where the temperature is considerably lower than where it was kept to ferment in. It will then remain good and lasting for a great length of time, improving, of course, with its age.