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ALE, DRAUGHT (to keep in good condition)

Keep the ale in a cool, dry, well-ventilated cellar, with a temperature of from fifty to sixty degrees. If allowed to fall below fifty degrees the appearance of the beer may be spoilt; if it rises above sixty or sixty-five degrees it may turn sour. Place the cask firmly and securely on its stand, and leave it undisturbed for the first twenty-four hours, as if drawn too soon the beer may never brighten at all. Leave the vent-peg loose for twelve hours after the ale is placed on its stand, and then if it has ceased to effervesce, but not unless, drive it in tightly. If the ale is not to be used immediately loosen the vent for three or four minutes each day. With this exception the vent may be left untouched, as if too much air is let into the barrel the ale will become flat. When it is necessary to tilt the barrel, raise it steadily at the back end and fasten it securely, so that it need not afterwards be disturbed. It may then be drawn off, and remain good until the very last. As soon as a cask is empty cork it up at once, or it will become foul.