3. One or more tuns or vessels, to ferment the beer in.

4. Three or four shallow coolers, to reduce the wort as rapidly as

possible to a proper temperature for fermentation.

Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts, Manufactures, Professions, and Trades..., Sixth Edition, Volume I · 第 156 / 428 题