Dear Sir,—In answer to your query respecting changes of yeast, I have only to say, that so far as I have seen, since pursuing your system of brewing, no change has been wanted,—it is certainly quite unnecessary.
I can easily understand that after any long cessation from brewing, a supply of fresh yeast must. be required,—but in no other case, if your mode of working be strictly adhered to.
Wm. Black, Esq.
Dear Sir,—In reply to yours of the 10th, we are still of the same opinion, that, by your mode of working, a change of yeast is unnecessary, and as a proof of it, we used the same store you first brought with you for more than three years, and the tuns were uniformly healthy and vigorous; but during the last summer, as we were cleansing the brewery, &c., and consequently omitted a brewing or two, we obtained a fresh store, which we are still using with success. Perhaps you will be good enough
