BREWING OPERATIONS. ta the following are given the prineiples and methods of brew ing: as they are tinderstood and recommended by the American Brewing Academy, a8 well asthe Scientie Station for Brewing Of Chicago. “The matter is presented in avery concise mane fm acordance with the plat of this book, refraining from ali Aliseyosions and omiting all subjects that do not appear to have practical significance, Readers will Gnd in other parts of the Books matters pertaining to Brewing Selence, theoretical, histor fal and explanatory. "As far as Brewing Operations are concerned it seemed to the publishers essential fo have the subject treated from one stand- Point, so as to avoid confusing the reader, who is not supposed {o study this part with a view of drawing his own conclusions, tue rather of oblaining” advice If, therefore, statements arc fade which, in the light of the present status of brewing si ce, must be considered to be still doubt, the reader will re- ‘hember the reasons that. prompted an avoidance of discussion At the respective place, For the same reasons it was found un- ‘esirable to make extensive mention of literature in this part of the book, GENERAL OUTLINE. Brewing Operations, properly so-called; embrace the produc- tion of the wort from the raw materials” They include all the ‘Operations from the scouring or cleaning of the malt up to the point when yeast ig added to the finished wort in the setting Fane or the fermenting vat Before selecting and weighing the materials, in order to start brewing operations, the brewer should clearly understand the #e- quirements the finished product is to meet, and every operation 8 BREWING OPERATIONS. 9 he carties out’ showld be undertaken with a knowledge of the Tnflaenceit'may have in shaping the character of the beer as de- sired, ‘Beers as we find them in the market vary greatly as (0 their propertien We niay distinguish, for instance: whe Borarian type of lager beer, with a dark color, malt favor, and a sweetish taste ar the main features, with the aroma DE tlter taste of hops but litle pronounced; usally Tively and sparing SETHE Bohemian type of lager beer, with alight color, pro owned hop avoma, ad bitter taste; while the malt flavor is not pronounced; wssally Hively and sparking The merican type of lager beer, witha light color and pro- nounced bop aroma’ Tess bitter than Une Bohemian, with a high tlegree of Driliacy’ quite lively and sparkling Prec, wih a fight color, very pronounced hop aroma and bit: sed tate, and. witha rather high percentage of slcohol and tart {Euee in the aged product, either ively or stil, and usvally cleat ‘SStoun, with very dark color, malt favor and sweet taste, brcved stvonger than ale, and possessing a tart taste in the aged product, but fess aleobol than ale; usually lively. eins beer, very light in eolor, no pronounced malt or hop favor, quite tare, very lively, bat not sparkling usually turbid ommon or Steam Bes, light ia color, hop aroma and bit ted nate got very pronounced; very Lively and. not necessarily ‘riliant The American, Bohemian and Bavarian types of lager beer should ponsess a certain degree of palatefulness, and should tea tha ereany, Tasting. head, hich requirements are not (eithe vame extent £0 be met by the other brands i ee the above there are brewed in America beers to meet special requirements, for instance “Temperance beers, socalled; bottled goods, with 2 percentage of nel tes than 2 per cents Such beers are considered non. reeaetting, and ave tot excluded from the market in so-alled temperance districts “Tonics, so-called: Bottled goods brewed with a high percent age of exact, usually pure malt beers, possessing a dark color, Rhee thoroughly fermented. with a high percentage of alcohol nd comparatively Tow percentage of remaining extrast, oF im700 BREWING OPERATIONS. perfectly fermented, with a low percentage of aleobol and high Percentage of emaining extrac. ‘The selection of the methods to be employed to produce heer should be made froin the point of view of quality, that is, char fcter, of the finished prodvet, and from the view point of PROPERTIES OF A BEER ‘The character or properties ofa beer are necessarily dependent ‘upon its composition, that i, upon the amount and nature of eer tain substances contained in the beer, and although we may not 5 yet be able to account chemically for every peculiarity of char- acter beer may porsss, it seems Justifable to express the wel known propetiee of beer in terms of concrete chemical sb ‘Such properties of beer are "Palate-fulness (body), dependent upon the relative amounts of extractive matter, especially albuminoidsalbumoses, peptemes, amides). “'Foum-holding capacity,” dependent on a definite amount of caplnie ait eas and othe sine Sbstanes that give pane ales. “Life” dependent on amount of carbonic ai “Color:” dependent on amount of caramel ““Rfalt Flavor," also dependent on amount of earamel, “Hoop Flavor." dependent on amount of hop-ol “Taste:”” "Bitter," dependent on amount of hop resin; “sweet,” fom amount of stgar(kractsened ers) and. malto-dextein “tart” on amount of Tactic acid; refreshing taste, om amount of carbonic acid “Stimulating. effect” on consumer, dependent on amount of sleoh ““Brilianey,” by which we nican the property of a beer of being transparent. ‘Beillianey may be impaired by particles it suspension, which may consist of either complete organisms or frganic matter. The former say be either yeast ces, and in that case culture yeast, wild yeast, or mycoderma; os, bactei under which head come sarcina, late acid ferment, Uatyric ai ferment, scstc acid ferment, soccharobacills pastorianus. The forganie matter may consist of starch, albuminoids, or hop resin, Tnorganie matter ie found in rare instances as a cause of turbidity. BREWING OPERATIONS. yor ““Darabilty‘(stability),” by which we mean the property of 2 beer of Ftaiing its character after i is Gnished. This property nay suffer from yeast eels, bacteria, or albuminoids, or any con Uliton favorable (othe growth of yeast or bacteria, Tike presence “fsagar, of storing at high temperatures, Tt is enhanced by the mounts of aleohol, carbonic ack, lactic acid, and hop-resin, which have the force of natural preservatives, COMPOSITION OF BEER. “The substances that make wp beer, varying in ratio according to the character of the beer, are ‘Non-volatie: 1. ATbuninoids, divided inio albumoses, pep- tones, amides, all of which are desirable, and proteis, which are lindesirable. 2. Carbohydrates, as dextrin, malto-dextrin, stalk tose, 3. Misccliancous bodies, a late aid, mineral substances, hopes, and caramel Volatile: Alcobol, carbonic ack, water and hop-ol. BEERS CLASSIFIED. “The composition of a best is dependent upon the composition of the wort from which it has been produced, on the method em- floyed in fermentation, and on the treatment of the beer after Fermentation. According to the system of fermentation employed Ieers may be classified as follows: a. Piltener seen] B Wiener 2000000022 German Lager Beers. © AMucnchenct ‘ American Lager Bes © American Steam Beers ¢ bon 1 ngtsn Be Porter glish Beers. B Stow a Weiee Bes |) SONTANEOUS FERMENTATION, je Lambie | Regan Beer. k Fare 1 f Began Bes “The influence of the aystem of fermentation on the composition of the beer becomes noticable, especially in the different quar tities of lactic acd. produced. daring fermentation and storageyo2 BREWING OPERATIONS. Bottom fermentation beets have less lactic acid and fewer hace teria than top fermentation beers, these, in torn, have Tess than spontaneous fermentation beers. wort, “The term “wort” is applied to the Hud produced by the process of brewing proper from the raw materials and before its tans formation into. beer by fermentation. As to where the fuid ceases 0 be wort and begins to be beer, no hard and fast fine fas been established, ‘The materials from which the wort is alt and malt adjunct, hope al hop preparations, and “The ingredients of the wort are derived as follows Bertin: | fom starch by acon of Sugar 2] dare "| Raynes gener. fides ore) j Satine fit 520! | rom aun of malt by betes | MORGn peta | Proteds ss) j Caramet—ored from sue in Kt-drying ‘of mai Lacie ald—formed during germination by “ction of late acid ferment and a0 TOW | extracted by Temperature: in mash ea inert gaunt malt or anes yee oi {tom boos Hop fee fram, ops. < PRINCIPLES OF MASHING. Mashing isthe process of extracting the goods by mixing them with water at suitable temperatufes and in proper relative quan tities, "preparatory t0.boiling in the Kettle. “Chesniclly, it proceede in the main by the inversion of the starch into maltose, malto-dexten, and dextsia, and the modifiea- tion of the insoluble albuminoids fato a. soluble form. These ‘changes are Brought about by the agency of two substances which fre contained in the malt, and begin operations when the malt is nixed with water at definite temperatores. "These substances ace called diastase and peptase. ‘They were formery called chemical ferments as distinguished from the oF t r BREWING OPERATIONS. 703 ganic ferments which are responsible for fermentation. At the present day the term enzymes, or soluble ferment, is more com tmonly applied to them, Tt is the faction of the diastase to in ‘vert the atch, of the peptase to modify the albuminoids of mal. 1 hove indicated, ‘The amnnts, both absolste and relative, of dextrin, malt extrins and maltose, a wel as of the moifed albumninoids Hike albamoses, peptones aad amides, finally present in the wort, are Imaterally affected by the conditions: under which the enzymes fo their work Hence, iis in the power of the brewer to control the composition of the wort, within certain limits, by modifying such conditions DIASTASE AND STARCH. (See also. Chemistey.) Diastaze isa body having many properties in common with vegetable albumen of the type of proteids. Tt is readily soluble in water. A solution heated to 178" F- (65° R.) precipi tates Hike proteids, fakes of albumen, the dastase coaglates and Toses its power of inverting starch. A solution of diastase, upon boeing. introduced into. starch gelatinized by ‘eating. in. water, Tigdeis the starch, and then inverts it into dextrin, malto-dex iting. and sugar. Taversion le ost rapid between 122" and 140° F, (aor to a8" He). As the temperature rises up to 167° F. (60° RR) the inversion of starch proceeds more slowly, is ation prac- tically ceasing st 178" F. (65" R.), the ratio of sugar declining, and that of dextrin inereasing above 140" F. G8" R). Below 122° F. (4o" R.) the ensrgy of dastare declines, more and more, but remmins to some extent even at 32” F. (0° R). ‘This tact is willed for the prnpose of clarifying, beers in case of starch turbidity by adding malt extract, Diastace acts bt slowly on starch that has not been gelatinized Gelatinization must therefore precede inversion Starch being mixed with water, and the mixtore heated, at 3 cetain temperature the starch granules begin to swell and finally burst, and a gelatinous mass or starch paste results, For erushed ral, this process goes on rather slowly im the mash at tempera tures between 122 and 144" F (qo-g8° R), and more rapidly a8 the heat approaches 167" F. (6o" IK), while itis quite insignificant under 100" F. (30" R.)Co 704 BREWING OPERATIONS. Te atoning ener aly came gine oe ition of starch when brooght togeter with wate. ete’ hher the temperature, thy more quickly wil the sich ga, In bing water (212° F.) the starch wl gel {Roe for insace, more qucky then fa water of 67" F.C Bi) and in water of 20° Fy" R)—when heated oder Pres Saeemore quietly than a te boing pot ‘The re ey died the sath the ae ay wil i glatniee "Corn meal wl gltnze more quick than coarse els at the same fenperstine; corn flour more sickly than fom mea ‘ "The more finty the sarc, the slower wil it el ‘Tac sach'n raed mat il gltnise more quickly han he itch in orn weal of Ie sedge of Bens, the starch in Sin tel elag more Bint Tr malt we fave the sarc, generally speaking in dierent dese of tellowness and fineness ‘Some ofthis stafch il Sreadiyseluble t comparatively low temperature, ie betwern Tan andra Pe cpa Rw te curser and more fn farele ted higher tenptatres for geltnzation the dia fare acting practally only upon gelanzed starch. The tne ‘Suite fr Compl verso he stich pend on he Saiy of eltniation and upon the energy of the diastase at cer in temperatures, Tor along st 1g" 4S" Ry the ener Utne danse ie very een, the dastase Havering the gelatinved Starh almottinsntaneoaly, complete inversion snot =o aE duane n'a malt mash, for stance a hi temperate, Se avigy Te Go" R), where the energy of the dinstase I rey ied, but the apy of elatteation much Ine Sate ‘Thc tine required for the compete inversion of the starch in Winall mesh, when kept cern temperatures, hasbeen foond't be : A degrees Foon tos yo 1 ISB 167 6 Ae degrees Rll eB 2 es (a Tow or comple acl finiation."and inver= son in hours. 4 6 1 yr "The time will, of course, vary with the character of malt, no two mashes giving exaclly the same figures. ~ ams | BREWING OPERATIONS 705 ‘When holding com meal at various temperatures, gelatiniza. | tion has been found to proceed as follows: ee | Atdegrees F.. 30123 Igo 1g ata ery more a | sone, slow. slow. rapid. rapid. rapid Dinas sting won gtd starch transforms of laverts this substance into other product, of which the important ones are the diferent forms or types of vere Dextrina, Malo-dextrng, Sugar, (See also "Chemistry." ‘The “amylo-dextrin” and “erythro-dextri” are undesirable. ‘They are not soluble at low temperatires and give tse to t0: called starch turbiites when present inthe beet ‘The desirable type among” dextrins is the achroodextra, which isthe one commonly designated as dextrin, ‘The dexiring are practically unferientabe by culture yeas, and are found in the extract of the beer in the same amount as contained in the wort Of the dierent toes of meer coined in wort he be sso ePaper Beer al Amounts of sneharone Corday red cane ght) aed dee tose (ora ermed grape sign) ad Telos. ord termed rat naga) are aio presto Corny all these sugars are ready fermented. ‘Their amount de- termes te petenage of schol nthe fermented eer ad Se Segre often aurowexmn The matodetrin represent suber hat ny be considers asia sate of tran ftom te denrins to mao The de tot ferment withthe tame flit the ears nad ae nt fe inthe fermented tern thei ete ama tie, ees They are ale the “ht seal lesentae” sugus, Some Zor of yet, the sosaed igh fermenting Sen femeet tise mito-estrnn more ready thn eer, te weed lo, Fermenng pes=( Seen "Yes and Feemetaion)a 706 BREWING OPERATIONS. cording to the conditions under which inversion takes place, wiih are many tone of temperatures and periods of aon the ia ; Re tempera where ce date nergy i ot weakened So Rivne GPa nena a Rar Bs dei ata iShiceeretuersicar ace aleen cag S ahah Tacos 14. non-tugar found in the ster i held at certain tes ‘shout as follows: Re degree 158 163, 176-178 er a Cech saa 2 hs 8 Oe Ce Or percentage of ae Toga in extract. 8388371) O7 evcartying out the mashing proces, therefore, we must com sider: hat under 100" F. (90° R), bat litle starch of the OM nal is gelatnized. ‘2. That above 1g0" F.. (52 R), the starch of the malt is gelatinized rapidly, esrin i 3 That below 200° F. (30" R), little sugar oF de foraied tat between 122° F, (4o" R.)_ and 140° F. 8° R) 5 TUN Mins formed than baween 122 an 10" F (ao and 48" R): BREWING OPERATIONS, 77 6. That wmalted cereals, containing starch in a finty state, must be boiled to gelatnize the starch, PEPTASE AND ALBUMEN, (See also “Chemistry.") ‘The action ofthis enzyme lies in th direction of making soluble those albuminoids which are insoluble in the ordinary state. Tt acts only upon the albumen of malted cereals, develops the great= Gt ficiency at about 100" F, (G0" R.), and declines wr strength | when the temperature tises above 133° F. (45° R) | At degrees F.u.32 55-77 100433 14g-158tsS-212 At degrees R...0 1020 gous| S56 96-80 slow. rapid, rapid, lower. action ‘The soluble athuminoids produced by peptase may be classed 4s proteids, albumoses, peptones and amides, although there mast be conceded to be a number of intermediate product. ‘The proteids are not desirable in wort, and shouldbe eliminated therefrom as far as practicable. The hazy appearance of the wort ‘when running from the mash tub is mostly due to proteids. They are only partially eliminated by boing the wort, s have general, ani a strong tarbidity sometimes, becoming noticeable when the wort is reduced to the temperature for starting fermentation, ‘The nature of the proteids found in wort and beer shows con siderable diferenees. From 100" F. (3o" R.) to 133° F. Cag" Ry rote are formed that are precipitated easily in the hele and Sorage vat, and produce good hot and cold “breaks” The higher the temperature above 133" F. (qs? R.)_at which proteids are formed, the les desirable their nature. A wort that breaks well after cooling to 35° to 40" F. (3"to 4° R.), or filters clear a that temperature retains but small amounts of undesirable proteds mn the finished heer haze sometimes appears at low cellar te peratures, which vanishes sehen the temperate is raised of the Teer rns clear at the racking bench and develops a sediment fa the botle after pasteurization. In both eases the eause is nthe Droteids if the beer is otherwise sound and properly treat708 BREWING OPERATIONS. [Abimote,yptones and ames are called desirable albumioids They lend founding capa and paste ues, of body, the bt espetly the sides to marae degre, the ter #90 ving ts nourishment fr the ear, wile the pptones are ot ead taken ap by the yeast, andthe lbunoses donot aris ‘wih aay nourishment ‘OF te ttl amount of albueinoid contained in the wor, aboxt as percent of unesuater taken by the yeast ender ord thay Conds of fermentation Holding, the mash at alow temgeratere—telow 133° F Us. Toe promotes the formation of desirable albumincis Soca ster inal mashing tesperstorent to exceed Toe 'E Gor'R)—diminishes the amount of dele ay Ios ad corcopndingyinctesses the sous of the unde Sale pret MASHING METHODS AND CHARACTER OF BEER. ‘The metiod of mashing to be followed i determined by the seulects ao regards the cinrer of beer, ee, and ante Fgun rection ofthe method fo be adopted i order to obtain the ‘sped result can be made only with fll woderstanding ofthe incites above lad down. it fo dred fo obtain «eee with «high degree of palate fulness td foam holding capac, the brewer must understand fees Inorporate in the wort the deiabie lbuninads and "efeentle extractive subutances on which thee properties de Jena the ne te svn the undeniable albumin were erably isan adonel rexuirement . "Fits cabe done by petonivng a low temperatures, fr ih stant Soot F. (oo) fr one sr, an inverting the Sateh st Haber lemperaires fr lnsance, between a4 and 167" F(t BaP Gor it) 3 rnc and ring the emperatre aptly Hetween 200° F.C" R) aod 5" Fe (54) i 29 oes £9 Rell the formation of too mach maltose eget to eran beng with very fow percentage of incon apn try hgh pesgetage of extract, we cn do 80 by Settag che mah nhs temperate above isa. (Ger RD we ‘Tputat Ue san tne rege the bunts fr palates, ser te wish fo etna bees wh a hgh percentage of aa, Sato old the mash long eooogh Between 2a and ao? F Goan a R),at wich tempertore alos Is mainly profoced BREWING OPERATIONS. 709 ‘The selection ofthe proper brewing methods should not be gov med altogether by the composition of wort and quality of beer to be produced, but due regard should be had to economy of opera tion. Especially should it be the endeavor of the brewer to minimize any and every waste, be it of material, coal or labor. By waste of material fe meant the lose occasioned by insu ciently extracting the materils, especially malt and. cereals, thereby allowing too much of the valablecoosttents fo remain iq the grains ‘By waste of coal in this connection is meant the loss occasioned bux adopting unscentiie ‘methods of brewing. that call. for an excessive expenditure of heat, for instance, boiling the brewing ‘water or the wort longer than necessary, oF cooling the wort bet fore the addition of yeast to an excessively low temperature. In order to keep down the waste of malt and eerese, the most perfect yield possible ought to be obtained from the niaterials, ‘Three different operations are essential to accomplish this result 1 To prepare the starch and the albumen for inversion ‘6 completely as possible, 2 To invert the starch and albumen, so prepated, as pcimnletl ponte 4. To extract the grains as completely as possible. In falling the frst requirement, viz, the preparation for n= version, it should be borne in mind thatthe albumen ean be made invertible only by the process of germination of the grain. The Siarch can be made invertible by the following means and pro: i eg Malting (cereals, espe Crue Cosi) oling rele with realy endosperm or st part, especially wheat). ae indie Corn se. Sotin crm se ny aly Bong ener pessre com), Seaming od ling’ (Sorby which method corn Ses ce ood. With sogard tothe second reeiteme for ert yi, tue compl Inverson of the pepred rare tod siname, #8 ly barley), vewe wer710 BREWING OPERATIONS. tobe sai that vernon should take place in the mash tb a 10> 3° Fe (gous W) for albumen snd 159367". (646" R) for sarch, ‘With regard to the third reqicement for a perfect yield, vita the complete extraction ofthe grain, this is dae by washing out the ata with weer (ing) Hn order 1 exact the im mont completely i ences (0 reserve a uch water {Er sparging as possible. Generally the brewer should be able to reser atleast one-half of the water employed for the brew for tis purpose MASHING OPERATIONS. ‘The mash should be so conducted as to secure the desired con postion of the wort and obtain the largest possible yield of ex tract from the goods employed. - ‘With respect to securing the desired composition, the condi tions which control the ratio of sugar to dextrin and the produc- tion of desirable albuminoids should be observed. "With a view of oblaining the full yield which the goods can alford, it is necessary to prepare for inversion, and inert, the Starch in the brewing materials, and to wash out the grains, most completely. ‘eis with an eye to these requirements that the malt should be prepared s0 a8 to possess a proper degree of mellowness and Eiailty and no vtteous or finty quality. Such a matt will af ford the mash liquor ready access to all its pats, subjecting them to the action of the enzyines. "The same purpose is served by crushing or grinding the malt, which is always. done before running it into the mash tun. The tnore mellow the malt, as to consistency, the les fine need the st be, and, on the other hand, the less mellow the malt, the er should the gist be ‘Where the degree of mellowness is quite low, the crushed malt may with profit be prepared in the rice cooker, with or with fot raw avain, as it is apt to give rse to dificuties of drainage if put into the mash withost preparation. Any mat should be #0 ground that every single grain is crushed, but not s0 as to become pulverized. Care should also be taken to remove all the sprouts since they contain many undesirable proteids-—(See “Cleaning Malt” in “Malt House Outi: BREWING OPERATIONS. mu Different methods of applying temperatures to a mash supply the following systems 1. Infusion or water mash ‘American Malt Beers—From lower inital temper lure to higher final temperature, English Beers High inital temperature, 2 Decoetion of Thicke Mash—Gernian, beer, 3 Double Mash—American raw cereal beers, By the infusion method, the mash is brought t its ial tempera “ ture'by the admixture of water of suitably high temperatures By the decoction mthod, part of the taah Hel essed to bol tnd then tered tothe mash. By the Ameria aw eee inash the raw gral i Dolled separately snd un fnto he mall tmah to pods the final temperature Mate contains diastase in quanties ficient to convert inte pio re src han nt wich sored ap i the malt ise This foc, which was knows for many yea, tetra Jed to effons to pot thi valle absance to pac aie Brewing exerts, among then Baling, years ago wie the cess diastase in ma forthe pangore of converting the starch of tnmalted grain or raw cereal nto such materials as mere well to brewers, towing to legal restition the uation of ue taled eral never sequrel any ingrtane i Germ. “American malt onan average posse a moch grater diac strength than German malts, fn fat, thee power inthis respect iso great that therein danger of carrying sacharfeation too far ifthe mashing temperatures that are castommty in Germany ete retained, Hen, the princes at ow cereal brewing be- fame the abject of elover vay inthis county. 4k was Anton Schwarz who fst advised the employment of tice and subsequently of Tndian corn, which is so abundant ia this country. The stubborn perseverance with which he sought to convert the conservative brewers to his ideas and finally sue- ceeded in so doing and, last, not least, the discovery of stable sethods for scientieally applying them, entitle him to be called ‘the founder of raw cereal brewing in the United States. ‘The method suggested by him was based upon the plan of72 BREWING OPERATIONS. oughing:in the raw grain with alittle malt in a separate vessel, ‘making the starch of this raw cereal as nearly as possible en- tiely soluble by boiling, and running this mash into the malt mash, thereby saising the temperature of the latter tothe desied degree, and wtlizing the excess diastatc strength of the malt for the spmplete inversion of the starch in the raw cereals, Te was soon discovered by the brewers that the use of raw cereal adjuncts not-only gave a paler color, greater stability and ‘other valuable properties tothe beer, but also enabled beers to be produced more cheaply, and its adoption spedily became general Schwarz never advised using too much raw cereal, but rather opposed it, One-third of the materials figured for malt seemed {him quite suficient, for with this wise restriction no injurious change in taste need be feared. He also successfully opposed the erroneous opinion that raw cereal worts required more hops than allmalt worts, whereby the saving would be about neutral ined. “Tn 1681 Siebel wrote a treatise (Verbrauen von Rohfrucht, Western Brewer, 1881, age 1463) on the employment of malt adjunct, like corn, sice and sugar, from which it appears that the methods then employed in the treatment of cora remained fubsequently praciealy snchanged until the introduction of the pressure cooker ‘The increase in plant from the necessity of having two mash tubs was met by preparing the corn by steaming, rolling, ete, 30 that it was readily convertible in the mash-tun- This fed to the introduction of corn fakes, first among which was “Cerealine.” Te cannot be denied that there are advantages in using these goods, which ean be added directly ia the mash-ton, especially fn small breweries having only one mash-tun (see also "Mash- ing Operations”) ‘in 1887 the United States Brewers’ Association offered a prize for & pamphlet describing the known methods of raw cereal ‘brewing, pointing out the best ones and giving reasons for recom mending them, the rapid development of the matter having given tee to a ned of throwing light on some of the less suitable meth- ‘ods. The task war performed satisfactorily by A. Weinguertner, ‘who kept within the limite of the prescribed subject, which re BREWING OPERATIONS. 73 tired a eritciem of existing methods, and only adding that Where the taste and odor of the goods employed were not quite perfect an addition of some bone-black (1:1000) to the raw Brain would do good service. Tehaving been discovered thatthe composition of wort did not always come up to what might be expected in pratial work, A. Schwarz, about a year afterward, proposed to withhold pat ofthe ‘malt and add it to the total mash after the raw cereal wort had been run in, proper temperatures being observed. The propo met with approval and proved successful ‘Mention may here be made of an improvement in this process, which was made by Ru Wabl. A greater degree of stability had ‘ome t9 be reaired, of late, in beer, and a slight haze was often found in beers made according to this method, of tote beer became turbid readily. Wahl ateibated. this precipitate to the albuminoids of the malt last added, which could not bbe properly converted at the high temperatures at which they entered the mish. Tt is, therefore, advisable for bottle beers to dough-in all the malt at low temperatures, or to run off the liquid part of the mash at a low temperature and add it once more at a higher degree of heat. Disllleries tad fong been employing steam pressure for the purpose of dissolving the starch of their raw material, potatoes nd corn, and it was natural to introduce the same process into aw cereal brening. Thatsing referred to experiments in this line in 1882, mentioning the Macerstor and the Hollefreund apparatus, Some experiments were also made in the United States, but no results obtained until, in 1887, L. Frisch carried these experiments out practically and by pursuing the idea made lan unquestioned ruccees of it, He was followed by Rach, whose process differed from that of Frisch, ia that he combined with the dissolution of the raw cereal stafch under steam pressure, a mashing method for obtaining worts with a relatively low pet- Centage of sugar and high percentage of dextrin. ‘The extract obtained by Frisch from com was much higher than this material had been Known to yield before. It was sub- sequently found that by boiling the corm a longer time than had been recommended prior to thie period (see Siebel, 1881, and Weingaertnes, 187, both of whom mention 30 minstes as thea 74 BREWING OPERATIONS. maxinum time of boiling) approximately the same yield could be obtained in the ordinary cooker. Pare starch naturally was considered the most perfect raw aimee for malt, and considerable quantities of wet or green arch were used in breweries, but with tle success. Such tempts were frequently attended with deposits under the false bottom and consequent starch turbidity of wort and beer ‘Recently, M. Hens sueceeded in elaborating a method whereby the difcaties that prevented the use of pure starch in brewing are removed, Henigs’ method of treatment will be found in de tail under “Treatment of Unmalted Cereals” Materils—In America pale malt i¢ generally used for pale, a&| well as dark beers, for the latter an addition being made of Caramel malt, Black malt, roasted mal, roasted corm or stir olor. (See Brewing Materials) For pale beers, malt, together with wnmalted cereals usually to the amount of one-third of the grist, but varying from 10 10 50 per cent, are used. The most popular material in an unmalted Condition is prepared corm ia the form of corm grits, or corn meal, while flakes are also largely employed, and have the ad- ‘vantage of direct addition 9 maltsnash, not necessitating any previous treatment whatsoever by the brewer. Cora fakes, rice ‘nd, lately, cornstarch share the favor of the brewer in the pro: ‘ection of a high clas bottle beer, and sugars, like anhydrous land glucose, may be used for krdusening parpotes. Unmalted ‘wheat is also employed locally. ‘As to the advantages of snmalted cereals, as compared with small, it may be said that, aside from the point of view of ‘eonomiy, the character ofthe bese as prodaced by ther ad meets vith greater favor with the American public on account of lighter olor, greater brilianey and stability, and Nghter body than all tale beers, "As to the respective merits of the various unmalted cereals, comstarch and other eora goods, lke corn fakes, com grits of real can be used equally 38 well as roe, ifthe amount of corn fil doce not exceed that of rice, Wheat has the advantage of a larger amount of desirable albuusinois, but the disadvantage of a j BREWING OPERATIONS. 75 larger amount of undesirable albumisids azo, Consens AES prodece wit the aid of whet, stead of cora or rie weer arecesedpalteflnes, ot a decreased. sabliy of the feted goods et omcun of material oe wed per barrel of bee depends agence gratgy or stengh ofthe wort, andthe yield of the SEReaaL The brewery yield will never be so hgh asthe ahora Taal, bur shoul approach within 210 3 pet cen. A good ‘Quip of malt shuld yield 6 to 6 per cent of extrac, 2 good Guat of corn grits corn mea 75 percent corm fakes and ice 78 per een. fat Beers are brewed from 12 to 15 percent Big, and r= auite trom 3010 6 pounds of mall "Fie logs beer should be brewed from 12. 13 percent Bll, sind rete from 48 to 9 bounds of which ope third nay beh mae cereal "Wie Site lager Beers shoold be brewed 1910 15 9 cent Bit‘and require from 52 to Go pounds of mater, two-thirds GGih ay be malt sb one rd unmalted eee Pemperance beers ae brewed aboat 7 t0 8 per cent BUg ‘ill tones ar brewed aboot 5 018 per cot Bg. Pe fete of the mamefacture of botde eer temperance eee an tonic ee “Special Beers” ‘Water "The tment of water fo be employed in the production of out indeed barrels of wort fs approximately gs barrel. Sorc of the water employed Te feft n the grains (about 20 ba SED same is evaporsted bing (about 10 bartels), som Is Sporated on the eurface cooler (abouts barrels). Th th roucon of all-male neha of the wat ee ped in aking a brew should be reserved for sparging. Where epee cereal like com ond te are employe, tree iths of theater muy be reserved fortis purse Strength of sort, 12 t0 15 per cent, Baling “Meters, 50 to 6 pourds of pale malt per barrel for pale malt teers. Tf beer i to have datk calor ns, along with the pale malt, a mixture of caramel and black malt fo the amount of 6 t0 12 Pounds per barrel. "Take one barrel of water to 100 to 125 pounds of malt for oughing ins inital temperature 100" F. (go" R.). Hold this76 BREWING OPERATIONS. I SEWING OFERATIONS. nm temperature 3o to 69 minates, run up to 154" F. (54° R) in 15 tminntes with live steam and hot water, hold thi temperature 15 ‘minutes, run up to 263° F. ($8" R) in 15 minutes ‘Live steam can be employed directly for heating the math, if the water used for boiler feeding is of good or medium purity, if itdoes not impart tothe steam any chnoxious subutaces, “Care should also be taken inthe election of = proper boiler compound for the same reason. Instead of heating. with live scam the mash-tun may be pro vided with a steam Jacket oF coll [Not more than one-half ofthe water to go into the mash should be used in doughing-i, leaving the other half for sparging. ‘Where live steam is ot available and hot water mast be wed, the mash should ordinarily be started not lower than 133" F. (Go R) in order to obtain a final temperature of 163° F. (38° RE) with enough water available for sparging. ‘Were the mash to be started below 153" F. (45° R.) too ‘much water would be used forthe mash iqoor in raising the tin- perature of the mash, leaving correspondingly Tess for sparging ‘An intial temperature in excest of 145" F. (G0" R) ih not advisable in any case, 28 it interfere with the conversion of the Albumen into peptonés and amides Caramel and black malts are crushed and added to the malt smash when the temperature has reached 134° F. (s4" Ri): Strength of wort, 12 to 13 per cent, Baling, “Material, $0 to pounds per barrel, of which about two-thieds should be pale malt‘and one-third may be unmalted cereals ike corn grits, corm meal, corn fakes, corastareh or ree. Sugars like tlucoge may also be eiployed to the sinount of about 25 per cent fn place of unmalted cereals. ‘The starch of raw cereals being more refractory than that of malt, requires longer boiling, together with malt or under high preseure. ‘The common practice isto reat the raw goods ina Separate vessel and ran them in on the malt mash in the mash tub which has been previously stared. ‘With grits and meal use: For 100 pounds of material in rice tub, one barrel of water; for 100 pounds of cora, 30 pounds of salt. Boil grits 73 minutes, meal 43 minutes ee i ‘With rice wee: For 75 pounds of material in ice ty one ture! of water; for too pounds of rice 35 pounds of malt,” Bll fan the mat mash as for a pre malt brew. ‘Then slat raw cereal mash in tice tank ni temperature, 100" F. Got B) Invrice tank, hold this tmperatare 1g minutes, rum upto 158° F Go" R) rapidly, hold thie temperature go minutes, un rapidly fo boiling pont, boll for atime as indfeated for the diferent tatrialy ram mash Sato mach tu, 20 a8 to get a temperature of 154° F. (94 R), when all is down. Hold this temperature fn mash tub 1g minotes, rate to 169" F. (58° R.) with steam au hot water in 15 mines "Aller running down the raw cereal mash to the malt mash, a few barrels of water should always be forced in under the false bottom through the underlie, to clear the openings. “The more, finely the goods are distributed. and. the longce they are cooked, the more completely wil the starch be opened ups Corm or rie say yea to 8 percent of extract, al, 64 10 per eet ‘Witt corm fakes of good quality, tht have been previously peepared in thir mannfacare so at have the starch opened Bo coking is necessary. Add these dry in mash tu, when tem Dertare has reached 134” F (54° R.). Hold temperaere 15 to 9 Rinotes (antl sactharfcaton) after addition, and ran up & 163" Fe (38° R) in 1s mites, orm starch should be tested in ice tank, a8 follows: For exch too pounds of cornstarch, use 30 pounds of male, Dough with tod water, using one barrel for each 12s pounds of materi {hice temperature to 160" F. 7" R) in abott 30 minute, mash Ethie temperatire for 50 minute, oto 178° F-(6s" R) in 29 fninates, then rapidly to boilings boll for five minutes end ran down #0 malt mach. Wheet ond wheat malts are mashed together with the barley salt Not more than 25 per cent should be employed, on ac ‘Count the larger amount of undesirable protelds “Sazors like glucose or grape-ugar are ade inthe kee {In order to get worts sicher in extract and with less alcohol than ordinary worts, se inital temperature of 100" F. (3p? R.). Fold here goto 6 minates, draw off the liquid portion—"Tauter-8 BREWING OPERATIONS. smash"reverve this at ordinary temperature, ram the malt mash swith the mash from the rice tank or with steam and hot water up {o any point between 267° to 176° F. (60" to G4" R.), hold 15 ‘minutes, and run in the “Tautersmash:” The mash is now held at 167° F. (Go® R), and rapidly converted. The more alcohol and mare extract is wanted, the higher is the temperature varied be- fore addition of the “lauter-mash.” ‘This “Ieuter-mash” may also be used in the rice tank instead of malt, especially t0 good effect when a high percentage of grits, teal or rie is employed in which case there is an insufficiency ‘of male fuse in the mash tun, The rice tanle mash may be con ‘ducted as follows: ‘Ran water of ordinary temperature into vice tank, one barrel to 110 pounds of materia, orm on steam, ron in material, raising temperature to 158" F. (36° R.), run in lauter-mash, holding temperature at 158° F. (36° R) for go minutes, go slowly in 0 minutes to 176° F, (64" R), then rapidly t0 boiling’ point, oil and continue as usual. Another method siming to increase the percentage of unfer- tmentable extract of the wor, isto reserve about one-third of the halt and add it to the mash after Jt has reached about s4° Ry Irthout necessitating the addition of anymore water. This Inethod ean be recommended for ansteamed beers.” It not only increases the percentage of unfermentable extract, but permits ff the employment of more sparging Water. ‘This is used in the mash a times to cure @ mouldy odor of the goods ‘brewing materials—malt, corn, grts—have a mouldy or other offsmell, five pounds of bone-back, of the quality used in sigar refineries, rum into the mash with the malt for every og pounds of material, will give @ good result. ‘For raw cereal bers, add the bone-black while the raw cereal mash is runing down into the malt mash. ‘An increased yield wil be obtained from raw cereals if they are cooked under pressure. There are two apparatus for this ‘peration, in common wse, the Hollefreund and the Henze. BREWING OPERATIONS. 79 ‘The “Hollefreund” is an horizontal cooker, and was fist op- crated according to Frisch's method, as follows: (Cold water is run into the cooker, then the corn goods. The temperatute is raised to boiling point, the air is allowed to es- cape, the cooker is closed, the pressure is raited to 60 pounds 0" F. (120" R), Hold here 15 minutes. Nove blow off eare- fully, until 212" F. (Bo R.) is reached, then connect with vacuum ‘pump and reduce temperatsre to 158° F. (36° R.). Run in 15 fer cent of malt, and after inversion, rn up to-192° F. (71° R) fnd ran the raw cereal mash into mach tub. "The “Henze” apparatas isan upriglt cooker, and was fest op- crated by Rach’s method, as follows: ‘Water, cor and malt are run in, temperature is raised to boiling pot, air is allowed to escape then the cooker is closed, pressure raised 1o go pounds and the raw cereal mash forced into the mash tub. The temperature ofthe entire mash is usually raised t0 181" F. (66° R), then a "diastase solution,” which was draw ata lower temperature, is added, together with some cold water, o reduce the temperature 10 172° F. (62° R.), where in tersion takes place. Either method, however, can be modified according #0. circumstances Rach’s method is based upon the principle of brewing. beers with a low percentage of aleabol and high percentage of un- fermentable extract. Both horizontal and vereal cookers cam be used in connection with or without vacuum pump, and the same method of operation can be carried ost in either Tt it not advisable to rae the pressure higher than 30 pounds, as this is ‘quite suficent, unless darker worts are desirable. In conduct ing the malt mash and in running the cooker mash into the ‘mash-tua, the temperatures in the mash-ton may Be taken as given under “Pale Lager Beers” if a'low percentage of alcobol fin the beer ie not desired. Yield with pressure cooker— From malt From corn or vice Yield without pressure cooke From malt From corn or {4 per cent to 70 per cent 75 per cent to 8 per cent (4 per cent to 8 per cent 70 pet cent 1075 per ent[ 720 BREWING OPERATIONS, PALE AXPONT LAGI BEERS. (BoRTLED on pRAvGHT.) Export beers should be of a high grade, The amount of leohol shold be somewhat higher than in pale beers for the city trade on account of the grenter requirements 28 to stability that the beers must meet, especially when not steamed. ‘Strength of wort, 13 0 15 per cent Dalling, Materials, s2 t0 Go pounds per barrel, of which two-thirds may bbe mat and one-third fine quality of corn, rie, corn fakes, or comstarch. Use low inital temperature, peptonize well by hold ing one hour and srash as usual. Details of export bottled and ‘draught beer production, see under "Special American. Beers,” wiiere will also be found temperance beers, tonies, common beer, steam beer, and others, [EXTHA PALE LAGER neEns (porTLED oF oRAUEHID). Strength: of wort, 13 t0 15 per cent Ballng Materials, 0 to $6 pounds per barrel. Use s0 per cent low dried malt, 30 per cent grits, rice or ‘omstareh, and 20 per cent anhydrous grape sugar or glucose; ‘Or use $0 per eent low dried salt, 90 per cent gly, Fee, OF ‘omstarch, and 20 per cent corn flakes, ‘The brewing water should be of medium hardness. If quite soft, darker color of wort and beer will result. If the water is too soft, it should be hardened by adding proper amounts of sulphate of lime. Alkali waters should be treated by adding chloride of calcium or plaster of Paris, Start mash at 122" F. go" R.) instead of 100" F. (30° R), hold for about 15 minutes, and then proceed as usual ‘THE MASH AT REST. When the end temperature is reached, a somple of the mast should not show any starch by the iodine test, It it docs, we should continue to run the machine until all starch hav disa~ eared, of if we have reason to astime that this would require too long a time, we should cool the mash to 138" F. (36° R) with water—in case of malt poor in diastaseand add. some ‘more erushed malt. The last few degrees should be obtained by running hot water through the undetlet or “pfaft” ‘The stirrer is now stopped, of, in the mashing machines ‘of modem construction, ited out of the mash, Shortly afer the stiring has stopped, the surface of the mash should appear -s _ iia ce BREWING OPERATIONS. za rained or mottled. ‘The taps are now opened, one after the ‘ther, the wort is allowed to rush out for a few seconds, and the taps are again closed, This is done’ to remove -under- ough. Let the malt mash rest jo minutes and the raw cereal ‘mash 45 minutes If allowed to remain standing too long the arsine will setle t00 fi RUNNING OFF THE WoRT. (Open the taps wide, one by one, for a few seconds, and close them again; the recoil of the liquor wil rise owt more wnder- ough. Then open the taps gradually watl a proper flow of wort is obtained. Pump. the wort back into” the mash tub as Tong as it runs turbid, which usualy lasts 8.15 minutes. [As soon as the surface of the grains has run dry, remove the uppetdough, or ati it up with crutch oF machine to prevent cha nels being formed in the goods, which would prevent the spars: ing liquor percolating. uniformly throvgh the grins, "The wort should flow quite bright. If i remains hay ster all suspended matter has disappeared, there are undesirable albu Iminoids present, casted ther by “imperfect malt ot faulty frashing. SPARGING. “This process consists in sprinkling hot water over the graine to ash out as much as possible of the valuable constituents, remaining in them. The amount of sparging water should be considered when starting the mash, with reference to the totat smiowt of wort desired When so much wort hae been drawn off that the grains are tnrely covered by the liquid, sparging should begin. Spurge four to five times, using for each 100 barrels of sparging water! fetes pee zu Ete Sue Ee irs ae cae SB (0, the sparging water ca be sprinkled on contoualy a8 fst ae the wort ras off, Keeping the gains covered ost oe ich with water. The temperate ofthe sparging waler shoud be 167-172" F. (Go62" R.)._ Higher temperature may lend to starchy turbid iy. lowe temperature to sourg. The sparging shouldbe tested fom time to time for starch. ‘The frst wort may be ablespa BREWING OPERATIONS. free rom starch while the sprgings may show considerable ftnounte of serch generally de tothe erpoymet of Bigh spare ing heats Ifthe fat wort rue of too slowly, lett ran of ex {ey then srt machine, ing the gran thorough wie the fst Soaging water is forced in through the ondelet "The Art wore should havea gravity of 18 to 20 per cent Bal ing, varying withthe amount of water sed for malt and cee seas Though sparging water having been added and the wort having ran eff almost eteely, the ast ran. wil be tri, ut Sou fave no greater density than 1 percent by the saecharo- “Thc loss due to incomplete washing ost ofthe, rains is a- proximately ea! in pr cent to the pecentage thatthe water rested from the grate shows, n order to compute the Toss From his couree fake a sample of grains from the gains box, ous feat fd the amount of exec inthe water By eae SF sacharometer i th were found toe t por cet then the Shaouat a ons would be 1 percent ofthe weight of the mater rend, cee aunt of wate a he rae I pon ‘Salen to Oe weight ofthe gine. Tt € Soo pound of Tate oasno pounds of corn were aoe fora brewing. and he vTeuit e'the water presied fom the gra was 2 Der cent Theat lose would be faeo0 percent 240 pounds or aot Seven barrels of wore of 13 per eet. SLOW FLOW OF WORT. 1 the wort ows too slowly it x generally an indication that che gocdh ve nat been completely opened ap, bat ft may also Be doc to one or more of the following caves: By underdough we mean those stances which gaher between she ae bottom td the real botom of the mashtwn, Were {his ope to dl up completely, the wort and speaings could fot rum off et all Where thie space led up par, the grains ‘bing above the clogged section vil nt deus: propery ‘The underdough fe mainly composed of starch The following condone promote the formation of under- ovat se Gishing the malt too finely. The malt should not be ground fine, but each kernel should be simply crushed. The BREWING OPERATIONS. 73 less male flour fds its way realy through openings ofthe false bottom, the beter eens ‘h—Running mash machine too long, especially at low tem persons. ‘The longer the mash machine Is run, fc iy at 100 ar" F. Goo" R), at which temperate the starch remaine practically unchanged, the mote of thi starch will work its tray under the false bottom. Ifthe mash isto be Beld at 2 Tow temperatote for some timo, the machine should be stopped ‘if lille or no water is ron under the wnderet while the rmish machine is in operation, more solid. particles il ind their way under the fale bottom, the upward. current of ‘water checking, in part, the downward motion due to grail “21 he hoes inthe fle bottom are large, underdough wil be formed more readily eit the space is high below the false bottom, underdough willform more readiy. (See also Brewing Oat) By upperdough we mean the layer of finely divided light par ticles uppermost in the grains. ‘This layer is, in the ma posed of particles of cellulose and albumen, and the i forms, anThe finer the malt ie erashed, oIf the mash machine is run'too long, resulting in more particles being seraped off the husks, ete ‘c—It a large proportion of unmalted cereals is used ‘This upnerdough should always be removed by chopping and rising i into the body of the grains before sparging. ‘3—GRAINS SETTLING 100 CONPACTEY. This may be due t Letting the mash rest too long before tapping: 30 to 45 minutes should be suficent, 'b-—Draining the rst wor, or sparings, too rapidly, in which cise the liquor not being able to. percolate through the grains a fast ay it runs fom under the false bottom, has the effect of Compressing the grains, in proportion to the height of the liquid colun, Running too much sparging water on the grains, thi ‘water acting as so much weight, aI malt is Hity,| m4 BREWING OPERATIONS. —If the mash-tun is too high in comparison to diamete * mash in the tun should be about 96 inches high, the ster draining about 18 inches. 4--Scanciry OF ruzemNe MATERIAL. 2—When using large amount of unmalted cereals, bb—When using smalt with thin husk, ¢-—When using much malt in rice ketile, 4—It the diameter of the mash-tun is too large compared its height, in which cate the layer of Sltering material (rains) will be to0 Tow. S—GUAINS stoPeED UP Tf the body of the arains becomes stopped up by unconverted starch in a semi-paste form, or by undesirable proteds BOILING THE WORT. ‘The wort obtained by mashing is boiled for a certain period for the purpose of eliminating or rendering harmless certain undesirable constituents, and introducing other new bodies by extraction from the hops. ‘These changes taking. place during heating and boiling are the following: Destruction of the deestace above x78" F. (65° Rp 2—-Precipitation of the proteds, whieh is the more complete; IF mash is well peptonized, that is, ifthe mash was held sulfciently long at lower temperatuce, i which eae there is a larger amount of precipitation, and this precipitation is more Aloceuent than when employing high initial mashing temperatures, If the wort is boiled the proper length of time. The pro- tcids are not precipitated at once when boiling temperature Is reached, They continue to be precipitated on extended boiling It seems, however, that certain forms of albaminolds, probably |. theatbumoses, are changed to proteids of a type that is not read ily precipitated on-boiling, but remaiss in the wort and gives ‘ee to proteid turbidity in the wort or beer on cooling. At any fate, it has been observed that prolonged boiling results in Sotted beers of decreased stability when steamed. It boiling temperature is below 212°, less proteid mate? will be precipitated than a¢ 212° boiling point. On this sceount it is dificult to bre beers of good keeping quality in brew- tries located at high altitudes (in the Rocky Mountains, f 3). || ‘The copper kettles in such breweries should be so constructed BREWING OPERATIONS. 75 as to admit of boiling under a pressure of about five to ten pounds A—It the wort ig adrated daring boiling the proteids seem to be precipitated more effectually. The door of the copper should therefore, be Kept open during boiling. ‘e—The tannic acid of the hops ids in precipitating proteds; the more hops employed, the mere proteids are eliminated. ‘ill the hops are added alter most of the proteids are pre- cipitated, that is, after about an hours boiling, an additional ‘quantity of protelds will be precipitated, “The hops should not, therefore, be added too soon. 3—Evaporation of water, 4—Deepening of the color by concenteation of the wort and formation of caramel, by means of the heat acting on th ‘sugars ‘§—Estracion of hop oil and hop resin, 6—Destruction of bacteria, In the United States the wort i always heated by steam, ‘open fire kettles having gone quite out of ase. Steam ie turned fon when the wort flowing feom the mash tub covers the heating surface in the copper, and the temperate kept at abot 109" F (o"_R) ntl all the wort, including spargings, has rom in, Unless very pale beer is desired, the brewer may bring the wort toa boil while itis fowing in. During the boiling period the Wort should be kept in a tate of vigorous ebulliion ‘An addition of hops of about 10 pounds per 100 barrel is given 8 soon as the wort comes to a toil, which has the effect of de- freasing the danger of wort boling over. “amen” oF wort. While the wort is heated the undesirable albuminoids are partly precipitated and nite into. lamps. ‘The fluid between ‘these Aoating lamps should, ia time, become clear and transparent ‘This is the “breaking” of the wort, and it should be well “broken” before any hops are added, For bottle beer and extra ple beet, hold the temperature of the wort at 190° F. (70° R.) until the kettle is fll. Boll for fone hou, a the expiration of which time the wort should show good fist break. Then add % of the hops (fir quality), belre 726. [BREWING OPERATIONS. second beak ‘0 minutes, when the wort shold show» good RA Rot hops of a beter quay, bol 20 minstes. Add % ios ef the hoes ual, and rn ont immediatly the ere scend brea docs not sc it within the given time, do fot ave the heer for botling "bop ordinary bees, boll sit the wort is broken, and add se of hope; herve proceed the same ar for bot bee. HOPPING THE WORT, “The active agents exacted from the hops by bolting are “pic hop ein impart he hier tse, tend to preserve the bee adipoe e nope ‘the hop-oil gives the arom of Hops, | ‘Th taonin contiates tthe prsptation ofthe slbumineds from the boing wort. Ry cnnon‘of the boling etiod means the extraction of mone hopresin and tannin and the voltliation of more essen TiYuile’chesng'a lows of aroma. ‘The door of the copper is ape open while the wor fs boing, in order to adi ae, which framotes the eimization of albuminets ‘The hope ae added tm portions, m order to secure both the dened ehter and arora The allowance of hops should be iScleaed wih a grequer conceteatin of the wort. The ffeior ality of hope shoeld be added in the Set portion ‘The quantity of hops that ought to be used per 100 barrels of wort'of rater cent, nab to pounds fo Highter bees fest for srongeronen and for bolted beers, 0r. “There are certain preparations made from hops which may be ace ts goad svantge intend of the whole cone.” Saeh pept- etn se hop extract and foplig ‘Rhopextoct is produced by extraction in naphtha, w is the "diseolving ‘agent usually employed. This naphtha is Sterwarddrven of by evaporation ulin from good hope, and enadtieated, is alte od- jerttle bt cave should here be taken, as the high pie Fete poets temptation to adlerate i andi ost in the ‘Market mit wih sand, tannin, hrickdast ete, of His taken trem 014 ops ‘uty ag per cent of the hops should be replaced hy these products, employing one pound of hop exact for 12 pounds BREWING OPERATIONS. 77 ‘of hops ofthe frst portion of two-fifths, of one pound of tupolin for 12 pounds of the second portion of two-fifths, or the third portion of one-Efth, The can containing the hop extract fs punc- {red tied to a chain and hung into the boiling wort near the bottom. Under these circumstances the extract will be dissolved sore readily. “Trish moss" je often added in the Kettle, It should be washed with cold water and 25 pounds taken for 100 barrels ff wor, adding the sme ten minutes before ning owt. Long boiling weskens the effect of the mo “The effect of the moss is due to 4 zive-like substance, which sets in a similar manner to isinglass. It operates alter the wort hhas cooled, by coagulating, and enveloping the floating albu rminoids, eausing them to Ball up more readily and seek elimi ration, either by sing to the sieface or settling FFity pounds of “common table salt” added for too barrels cof wort fs reconmended where the byewing water contains no salt. Tt not only aids the “breaking” of the wort, but also Improves the taste of the beer. It shoal be added about half an hour before running off the wort Irom the copper. COOLING. Pzom the copper, the wort rons into the hop jack, where i lowed to stand for a period, to permit che hops and alb rinoids to settle ‘The wort shosld not be allowed to rest Ionger than x5 minutes, as a dark color of rank, bitter taste may result if wort fs left fa Contact with hops too Tong. Where the wort cannot be taken care of By the coolers within a reasonable time, ft would be dvisable to provide a suitable storage tank for the hot wort, fr to place the false bottom of the hop-jack higher up, or else provide the ketle with a hop strainer, ‘The hops should be spsrged with about five barrels of hot water per 100 pounds of hops. “As the hope form but =. thin layer in the hop Jack, they eould be proftably taken ot, placed in'a separate strainer with smaller diameter—a hop press with 3) metal shell instead of basket would answer—where sparging would be more effective. (See Brewery Oxtét) ‘The hops should not be pressed, as is often done, as sub stances are thereby embodied in the wort that tend 0 impart 2 rank, bitter aftertaste to the bee.re 78 BREWING OPERATIONS. “The wort is next ran or pumped to the surface cooler for whe purpose of preliminary cooling “rue wort sould be costed ts" F. (So" Ry and not dower, he pce cc a ci gone aon or el avin al sources of contmtation i he mea wee Ration ofthe wort ding colina as the eect offs SHS peeing wndcsablealborioides Bese, the wert sb Meet i wited by the yet later Most of the ‘lone dat reach the wot below as" F Go") wil mtn Tse Wie most common ones being tei snd fac ald fer ints dw yest “The wort cools the more eid ve fower the tempértare ofthe it 1: TRE Beter‘the stations ‘Theuress apparate dis Mens withthe marface cooler altogetber” The Mortis pumped into eat od thence Fete eaight her the Baudet clr, which is septed wth {ered aie Akration i complet, and the danger of infection miniaeds “The me the wort ie agitate, for whieh purpose steers may be emploseds ‘Te nrg the surface of the wort compared with is depths 5. When atomized; for thi purpose the wort may be Tornjed on to the wartace cooler, the wort thie Sint sn contact with lage. guntty of ae Sifenncresss station and scslrtes coon The danger of infection, however, mast not be Inoreds it & spraying” system of cooling and 1ESlng be adopted, the air that has ace to the turace cooler shosld be steeds 6 When the sky is clean, more reply than when ‘loudy, When the surface cole is constructed of meta ‘more rapidly than when tade of wo0d 5 the wort lokes foxy on the surface cooler, it contains in sas pension bodies that will not sete readily. “After the preliminary cooling the wort is sent over the Bau- Aelot cooler, where ft should be cooled down to 48°F. (* R), Es BREWING OPERATIONS. 79 Which is suficiently low. Formerly it was generat rule, however, €9 cool the wort to as low a temperature se 42" F. (Gs" RJ. At this temperature in the seting tank should how a good, cold “breale” and a sample should fiter clear at the temperature of the fermenting cellar If it does not, the causes may be as follows: 1. Starchy turbidity from incomplete inversion of the starch 2. Proteid turbidity from incomplete inversion of the albu minoids or incomplete precipitation of the proteds. ‘3 Bacteria or yeast turbidity from infection ‘A good cold break is an indication ofa perfec wort A cerain Toss in volume will occur on the passage of the wort from kettle to settling tank, due to the following elements 1. Contraction in cooling. 4s D6 2. Evaporation of water Si 4s-50 3 Adhesion of liquid to surfaces of ket tle, hop-jack, cooler, tc Yne 4 Wort adhering to hops in “hop‘iack When not pressed or sparged two bar- Fels and one-half per'100 pounds of hogs oF approximately. aS Be ‘otal loss when hops are not sparged for pressed, approximately... wipe By sparging with five barrels of water ‘pet 100 pounds of hops, the total loxs Well be reduced to abot Pp. ‘Thus, 92% barrels will each the settling tank out of every 100 barrels leaving the kettle, if five barrels of water are employed for sparging 100 pounds of hops. By contraction in cooling and by raporation no valuable substances are lost, excepting hop (For German lager beers, ae, stout, wees beer, common beer, sco end of thie chapter) ‘The table on the next two pages shows the influence of differ cent materials and mashing methods on the composition of wort Which in great measure determine the character of the beet. It is very interesting to note that from the same malt, worts were—_—_ _ —_——_ 732 BREWING OPERATIONS. tobtsined in which the amount of sugar varied ftom st to 81 per feat gf the eight of the extract, while the albuminoi Yared ftom be to 7.2 per cont High inl temperatures yielded wots with & low pereentage of sugar and low percentage of albu roids, The malt mash held at 0" R- one hour was shown to the best results regarding ssount of albuminoids Whenever inated cereals wete employed the smount of allumioids was re Maced proporigaliy_ wi tei amount Wheat ate yielded an evel amouat of albino a barley mall. The wort fom the igh inital temperature mash No. Tsnd from No, 2 where the tachi was rom absornaly ong, ram turbid or fui frm the trans and didnot break wel inthe kee aad after cooling, and {he beer fom No. 1 did not clarify, The wheat malt wort ated In'the same wayr only iran clearer from the rains. Al other rors can bilignt fom the grins, broke well nthe Rete and {cr cooling. and the beers clariged properly ‘Mashes Tand 2 were made wih a view {0 determine the ex- tremes of dentin and sugar percentages im the extract of the store and have np pasa signfeance.Mashes 4 and which Wrere produced wich the same properties and qualities of ual Ind gris, show tat the percentages of supa can be materially ioweted by raising the temperature more rapidly frm the intial {o"the al temperature, expecially when Waa Lautermash is Cmoloyed, a8 isthe ease ia Mash Mash 7 shows the reduc lon of sugar and a corresponding increas of dextrin by the ad tion of cormfnkce at 2 higher temperate as compared with Mash. | FERMENTING CELLAR OPERATIONS. | _With reference tothe character of the eer to be produced J. asfaranit is determined by the proces of fermentation, tree Methods of conducting fermentation ae diinguihed «Top fermentation, for sl stn, Porter, wee. | 2 Bolom fermentation, or lage eet and American tein bee Sip eet, for Bean ae (ambi Bottom fermentation proceeds at low temperstare, vi 2: F. (4S88" R); top fermentation at higher stages, As £7.73" Gia? ), ia btm femenaton, the temperate dig {he process te 7 fot degrers Fe 5" Ryn op fermentations 11-16 degrees F. (5-7° R.). ss Osine “The denigetons ofthe two typeof fermentation are derived fromthe fac that notion fermentation the yea for the most pat sets om the botiom, wheres, i top fermentation, Fics fo te eee Bottom fermentation takes 816 dys; top fermentation bat few de Fermestation inthe brewery proceeds in two dsint "r"Prncpa” “prisary.” or "main fermentation,” con- sisting. in the splaing of maltose at relatively Iigher temgeratoe for bottom fermentation 42°10 st" F, 5" to 8S¢ R);. for top fermentation, 7° tore FG wie R 22 "Secondary." or “afterfermentation;” consisting in the sliting ofthe maltodextrin at lower tempera tures, in bottom fermentation by cultre yer 57°F. (1a Rin top fermentation by ealtore Gr wild yeas aboat 33" F. (lo" R)- 7734 FERMENTING CELLAR OPERATIONS. ee] pom | GESEE, | ee see ests syerm) se | HEE | os on Hae ‘spantan, ynetn pa | mwas [en BOTTOM FERMENTATION. Fermentation js inde inthe wort by aig yeast, which eneraton 8 eld “ping” ‘the wort ret trom the pipe cole nto a eollting vt or stg nto te fermenter here fret started Dating plcng the wort sheald be wel oud repeatedly, no a8 tos aif ttrgson of the yas sot nate mistre fjenst and ort Thue ar dicen ways of tens fore the yeas is added to the blk of he wort Ie mined stout ad egal quanti of ser fished wort ot balled fin woof $58" Frise) wel seated and aed ier at re he yo! kas velo tat fer the mite ATS ait The ssn dd arsing ay be done HSORI apotances ating the wort and yeas sgorotl whe ee ane ine ai rte. seed maybe lows who haste” Whest the anon sf yes ob handled ws lpg tay selectively somed an rated by posing ear ort sod at tcp fom ne Dace fo eee ioe tough the airat high man ean ith Ge Se gaat alowed fo come ito Kase, and we We sled tn ge mat of wort the sudden ey fa i ten aly ches the roy te ys wish ha by EMRE Gate siorous lee therefore beer pln to I ii oe ees tun atthe retesed and developed yeas, sear e acts purges be sed fto the seding tank © ofthe Bost le : eee are fc wot ino the sting tank which contin FERMENTING CELLAR OPERATIONS. 733, the yeast, the wort should be roused either with erutches or it may be roused and arated atthe same time by blowing in filtered ‘The wort is pitched as usual with the refreshed and developed yeast. When the beer in the vat has come into Krausen itis di vided into two parts, and each vat is filed up again with wort; ‘when this is in Krdusenit amy be again divided,and the vats filled {p. Then the fermentation is allowed to proceed as usa, but the operation may be repeated a mumber of times more. with good resalts. This method may be well employed when the yeast is changed and it is desired quickly to propagate # new crop of yeast from a small quantiy introduced; so to 60 pounds of yeast will give a new crop of 150 to 200.pounds of new yeast From Gvery soarrel vat. ‘The amount of yeast pet barrel required to secure @ normal {fermentation is governed by the density of the wor, the pitching temperature, the condition and properties of the yeast, and the tueatment of the same. The stronger the yeast the weaker the beer is brewed in, the better the aération and the higher the pitching temperature (within reasonable limit), the smaller will be the quantity of yeast necessary for pitghing; ordinarily 1% pounds per barvel will be found sufient where the original fravity of the wort is 19 per cent B, the pitching temperature 2" F (45° R), and the yeast thick and strong. If boiling fermentation sets in, more should be used, ‘Where the yeast is added dry without refreshing and de- veloping, more yeast is required. ‘The smallest amount is needed where the wort is run in on the refreshed yeast FERMENTATION PHENOMENA. Within 15-24 hours, according to the pitching temperature, litle white bubbles appear around the sides of the verse The \wort at this time ie covered with a head of a thick, lampy con sistency, composed. largely of albumincid ‘matter, coagulated luring the boiling period. "Upon blowing aside this head, 8 fine white froth will be observed underneath, indicating that fer- ‘mentation is setting in, ‘The head of impurities being skimmed of, the whole surface is found to become quickly covered with736 -FERMENTING CELLAR OPERATIONS. a fine white froth (“whitening over), rather higher around the fim than if the middle. This shows that fermentation has ‘become active, and takes place 18-30 hours after pitehis ‘The head of froth begins to move from the sides of the vessel to the middle, and assumes a fraled appearance, small cockle shaped mounds beginsing to rise allover the surface. Thie is the stage of "Keiusen,” answering to what the English brewer call the “cauliflower” stage. At the expiration of 20 to 40 hours alter pitching, the suviace should be curly and pure. white, (Young Kriusen"), From the time the {roth head begin to move toward the middle, fermentation becomes more active, the head ising higher all the time (“High Keiusen"). At the same time the temperature rises slowly at fist, more rapidly as the activity of fermentation increases, while the saccharometer falls with increasing rapidity, the drop amounting to one-fourth to one-half of one per eent. 2 day in the early part, and rea fone to one and one-half toward the high Kriusen stage, The curly head of froth tarns 2 darker color while rising in height. ‘The dark secretions commonly collet at one point and form a ea. “The high Krdusen stage i reached 70 10 80 hours aftr pitching and is maintained for a period of 48-72 hours, varying accord ing to different infuences. During this time the beer fs kept at certain low temperature, 48° to so" Fiz" to 9" R), by means ‘of attemperators, and when the head ogins to collapse is cooled slowly to 29°F. (3° R).. The sacchacometer falls more slowly 25 the end of the principal fermentation draws near.” When the nd is reached, the fall of the ssecharometer should be jy 40 per eent in 24 hours. ‘The color af the beer begins to deepen from the time of the Krdusen collapsing, and from a foxy appearance it gradually passes"into 2 deep black, about 8 to 16 days after pitching, At that period, fa sample is taken ia a sample glass, the yeast particles suipended init shosld be visible tothe naked eye, "The Yeast should bunch together, the beer should "break" well. To a Sample glass the impurities should settle in 2 to 3 hours in a warm oom, and in 24 hours in the fermenting. room. leaving the PERMENTING CELLAR OPERATIONS. 737 eer perfectly clear, These conditions existing, the principal fermentation is completed, ‘THE YEAST CROP. ‘When the beer is ripe for tanking (racking on Rut), the beer should be draws or pumped from the fermenting vay avoiding all agitation, a8 the yeast has a tendeney to rise by te escape of carbonic acid gos under the yeast. “The quantity and soundaess of the yeast crop are Tafgey in fluenced by operations during the progress of fermentation. Tn the beginning the matter in. suspension in the wort, competed mainly of proteids, will parly settle and party gather at the surface in the fermenting tub. In order to. obtain the yeast 5 free as possible from this suspended matter, hop-resin and other substances like hop-resin that appear in the Kritsen 1 Skim off the dare head after the appearance of Kriusen, for run the beer into another vat as goon asin Krausen, 2. Remove the dark particles of hop-resin from the Kriusen white the latter are falling back ‘Skim off the cover before racking on storage (“Ra"). “The bulk of the yeast will be found settled on the bottom, ‘The top, which is darker from admixtures of hop-resin, is apt to contain more Hight yeast, and small cell types, He wild Yeast, if present in the beer at all, are found in greater quan tities in the top layer, This dark layer should be skimmed off ‘The middle layer will be found to be lightest in color, and this part only should be preserved for fuure fermentations, leaving the bottom stratum, which again hae a deeper color, and, hav ing heen fst deposited, contains larger quantities of od, dead, and. weak yeast calls, 40 go among the Fefuse. "The middle layer whieh is conveyed to a yeast tub, may be at “once refreshed and developed for pitching or left standing with- ‘out watering for a few days if propecy kept cool by "swim ters." or attemperator pipes, not by ice directly, since ice may Contain impurities The yeast may also be watered, which is Dreferably done the day before wsing. Next morning the surface Water with the yeast particles Hosting on i is drained off, and the yeast refreshed and developed as for a new fermentation. "The new yeast crop should be most carefully examined before being used again. and if found in any way sound oF co farninated, should be treated as directed under the respective tea738 FERMENTING CELLAR OPERATIONS. FERMENTATION PHENOMENA EXPLAINED. ‘The fermentation phenortena may be explained a5 follows As soon a8 the yeast is stirred into the wort it begins fo eplit up the sugar into aleohol and carbonic acid, thereby develop ing heat, in consequence of which the temperature of the fer menting liguid ses, and the indication of the saccherometer becomes lower as the sugar is decomposed. ‘The carbonic acid escapes, with the exception of about ¥ per cent, which remains in the beer, part of the escaping gas raising the head of Krinsen ‘This escaping. gas. carries tothe srface all the. foceulent particles in suspension, ike the coagulated alluminoids, giving Tike, in the first stages of fermentation, to the thick, dark cover ‘of scum. The hop-esin, which is held in solution chielly by the sugar, becomes less soluble as the sugar decreases, and is carried, together with coagulated albumen, to the eurface of the beer, where it diseolors the Kriusea, or settles on the bottom, Aiscoloring the yeast. ‘The yeast multiplies duting ferment tion, is kept suspended by the escaping earbonic acid gas, and thus gives the beer a somewhat reddish appearance. The activ of the yeast increases up to the high Krauten period, then grad tally settles, and a8 fermentation draws toa close the her appears darker in the vat. When the head collapses, there ie compara tively little sugar left inthe wort. Hence, the sacearomete falls with increasing rapidity up £0 the collapse of the head, and the temperature rises, whereas, after that time, the stecharometer falls more slowly, and the temperature decreases, owing to the atmosphere of the fermenting room being about 41? F. (q" R) tnd cooling the liquid more rapidly than the diminishing activity of the yeast serves to heat it, even without the se of atte perators ‘The higher the temperature, and the larger the quantity of yeast in the beer, the quicker will the sugar ferment, the quicker wi the temperature rise, the quicker will the saecharometer fal the quicker carbonic acid will develop, the higher will the Krai: ‘The fall of the saccharometer indication, accord to Ballin led “apparent attenuation,” and the percentage of this fal ‘apparent degree of attenuation’ The indication ‘of the sccharometer itself at the end of the fermentation period is called the “apparent extract of beer.” ‘Taken together with BERMENTING CELLAR OPERATIONS. 739, the ofgnal gravity ofthe wot the apparent atenation enables the cabuston of the. poenage of lsat fom whi tn tera detemined the geal attestation, the "real degree of Ncheton" andthe Baling of ber (See “Figuring In the ithe coniateneyof the Krauen head isd largely to the vis cousnes of the buninoite by wich the high vldes ofan Stell together, fo elec alter the genraon of carbon Sains en telow te mount neces to spor he foam ‘The yest docs mol ferment all the sague in the wort, bat eaves an average of 19 per cet after the princi ferment tion of whch about oneal er cet ie matore std one pet eo sakondexiin (See "Botton Yess") sinc {] ‘Boge cae fag ‘h * va fi fi jus» |r} of sul 100 HIGHER PITCHING TEMPERATURES. ‘The wort, upon reaching the starting tub, always contains foreign germs which it took wp on the surface and Baudelo cool- fre, Before fermentation stars, these foreign germs will multiply wrth comparative rapidity, and. after fermentation as started, re supprested the more effectively, the more quickly fermentation teaches the high Krdusen stage, st which the fermenting action tof the yeast is ait height, ass the temperature ofthe fermenting Tigi . the old practice is tp cool the wort to 42° F. (4s* R.) and to allow hours to pass before pitching, sometimes waiting over hight. "This is not in accordance with scientific principles, and, Consequently, Wal, on the occasion of a convention of the United States Brewinasteré Association, held at Baltimore, pro- jprosed the following treatment for use ia American breweries:740 Refresh and develop the yeast with frst wort of so" F. (12? R) nd put in the starting tub, timing this preparation so that the ‘mass is just beginning to ferment at the moment when the Brat Wort reaches the starting tub from the Beuselot cooler, The wort should run on the yeast, instead of the yeast being put into.the wort. The wort is ccoled down to 9" F. Gs" R) instead of 4° F. (35-45° Ro). ‘When in Kriusen—which will be in 20 02 24 hours instead of 42 to 45 a hy the old practice—pump the wort into another vat ot distribute among. the fermenters. The ‘temperature. will have reached 1° F. (83° R) by this time, Keep it at tis height by means of “swimmers,” oF attemperatore until the Kriween have fallen down suificienily, and cool jn about three days down to 29° F. (3° R), working #0 that the decrease of the ste charometer in the fast 2 hours will not exceed 0-1 per cent ‘The advantages of this practice are many 5. ‘The wort need not be cooled down so low, that i {rigeration is saved, 2 The wort is ready for pitching: sooner, 3: Fermentation sets in sooner. ‘Fermentation is fished 2 to 4 days catier, 5 é PERMENTING CELLAR OPERATIONS. The development of the yeast fe more vigorous ‘The yeast remains purer. Less Kriuten ate needed, their temperature being higher, or, equal amounts of Krausen do nore work and pecan tie {0 the beer in a shorter time than colder Kelows The new practice has met with a speedy recogitio, havin teen introduced with good ress in many breweseg Fermentation of a wort pitched at high temperate sealed | PERMENTING CELLAR OPERATIONS, 742 BOTTOM YEAST. (ee sito Yeu and Fermentation) “The substance, bythe agency of wich fermentation is carried oni called yeu “The coarse of the fermentation ae performed by the west de- gens not ony onthe iat snd evironment of the yest, sb ise of yeast temperate, aeration, composition of native tucdnm, prrtcs or abence of ier erasers, ba aso eon the type af yeast employed. ‘Types of cctvted yest are dvingisbed by diference in she flowing properties possessed, or eet prodse, by them: vr Degree of senation; 2 Reon ery, o aid of atenation; Reproductive energy, or growth of yeast 4} Reviity of setting of ream or elarieston of beers $ Qian of beer btained, as tne odor, and dr ably, “(See “Yeast tnd Fermentation’) ‘The closet attention shoud be devoted tthe yeast, ns onl by 1 sound, that i pore and sfong, yeast ton ound. Beet be proce 1 has a thi tf, pasty consistency, mot watery oF any, sellow to brownish eden biter ts doe to hopresing and a Sharacteite oor Te cons, for the most part, of single cll onsensms of the class saccnronyees ‘and. sper ceerisia. " Yeast mechanically econe large ant of wate, ber-aout 3p ber centihcough which are Gopered mine bales of car onic acid gn, ha ecaps when the yeas fs sre iting 8 reiting somnd. Afr the beer hat ron from the fermenter he east sediment shoud be gute Sem and thik. However, less In absoltly gore cult every yea ae an admire of for ign organism a0 bacteria, wld yeast, snd mycodera. All these impurities may be clad ae “potentially cangeroas™ Since wid yeast or myjcoderm cll donot see so realy a etre seat the diferent Iyer of yeas fernestng vt will not be found generaly to contain wild yeast or mycoderna inniform nombers Nor he brewer safe jodging from the absence of wild yeast or mycodera inthe yeast sedlent tht742 GERMENTING CELLAR OPERATIONS, the beer is free from these obnoxious foreign organisms, There fore an examination of the beer should alwaye be made at the same time ‘There are some admixtures that may be considered “harps” as hop-resin and proteids, which give a decper color, and gatas of oxalate of lime. (See "Micro-organisms.") For microscopical examination of yeast as to strength and purity, see “Microscopieal Laboratory.” Four essential points are to be considered in this respec. Proper noutishment, proper temperature, suficient st, exclusion of adveree influences general Neglect of these requisites may necessitate a change of yeast, that is, the introduction of an entirely new yeast by the brewer, the ofd yeast filing to perform its functions as desired, since the yeast may degenerate and Decome either too weak or too strongly Contasninated to serve its purposes Symptoms of weak yeast are: . 17. Watery or smeary condition, due tb lack of earbonie seid 2. Slow selling of the yeast in the vat, ia the sample iiss, and when watering or washivas 3 Poor “break” of beer; 4 Siow progress. of fermentation; 5 Rim fermentation; 6: Rest fermentation: 2. Foxy fermentation; Cold and bare spots in the Kriusen. (See “Abnor ‘mal. Fermentation®”") It showld be borne in mind that abnormal fermentations are not necessarily due to the weakness or impurity of the yeast. A. Ihieroscopcal examination is needed to decide this point, ‘The principal yeast foods in beer wort are the albuminaids and certain mineral salts. Of the albuminoids the amides are the ‘most sealily digestible, the peptones next the albumose and i tobe ones not being available at all for this purpose. (See ‘Nutrition onder "Yeasts and Fermentation”) FERMENTING CELLAR OPERATIONS. 743 Unfavorable conditions of yeast nutrition, that i uch a8 tend to inerease the relative quantity of sugar oF diminish the relat ‘quantity of amides and phosphates, may be brought about by the following cicunstances: ‘By using too much of raw cereals or sugar, which enlarges the ‘quantity of sugar in the wort and diminishes Uhe amount of albu rinoids and phosphates. By holding the mash at temperatures favorable tothe formation ‘of sugar too long, especialy when the malt is rich in diastase [Employing too high inital temperature whereby the production fof amides and peptones is curtailed ‘The preventives in these cases are self-evident (see Mashing Metheds) ‘These may consist int Allowing fermentation to take place below 41" F. GRD. Keeping the yeast without fermentation at higher temper atures (above 4 R). Changing the temperature rapidly, for instance, pitching cold wort with yeast that was slated ina warmer Wort ‘The proper temperatures for bottom fermentation are 42° F. (45° R) to st" F. (Bs R), of 49" F. 7s" R) to st" F (&3" R), (See also Temperatures ander Yeasts and Fermenta- tion.) Yeast requires sir to carry on its vital functions. Oxygen should be supplied to the yeast in the wort to hasten fermentation, increase the yeast crop, and prevent degeneration. "Yeast seems to absorb 3 large amount of oxygen which i holds in reserve and utilizes during fermentation as it needs it. This free oxygen seems tobe absolutely necessary forthe yeast to carry fon fermentation, and if not absolutely necessary for reproduction it certainly stimulates i and has generally a beneficial effect on the east.” Excessive aération is to be avoided, however, a under ite stimulating effect the yeast: may multiply excessively and lake s corresponding amount of valuable substances ost of the Wort, which, like the amides, aid in giving beer fallness of body nd foamholding espacity. (See also Respiration sander Yeast and Fermentation)744 © FERMEWTING CELLAR OPERATIONS. Aération can be supplied by ‘Aérating the wort on the surface cooler or the Batdeot ‘cooler Asrating the yeast directly, or aérating the wort after Ditching, or duting fermentation, 1m all cases care should be taken to supply the yeast with pure Adverse influences to which yeast is most commonly exposed Frequent washing of the yeast especially with large auan- tites of water, oF soft water, Long duration of fermentation, Letting the yeast stand under the beer or water to Tong. Keeping yeact in an inaclive state too long from one fer mentation to another Employment of salicylic acid or other antiseptis in ex- cessive quantities. (See also Infuence of Fermentation Products under Yeast and Fermentation.) STRENGTHENING THE YEAST. A. yest that has become weakened may be strengthened by one , of the following methods: It should be pu through fermentation in a pure malt wort fom time to time. This isthe most appropriate remedy where an ex ‘cess of sugar in the wort is the eatse that weakened the yeast Certain salts Ike phosphate of potash and others may be wash jectionable for strengthening yeast when added while the yeast is being refreshed and developed for pitching. However, in view Of the possible injury that can be done by addition of wrong substance by mistake, i s bes to avoid chemicals in any form, Many articles were used in former times in this connec Won, and there was mich occalt knowledge pretended to. by brewers concerning them. Among these article were nitieg BERMENTING CELLAR OPERATIONS, 745 anise, cloves, saffron, cardamom, grains of paradise, coriander Seeds, oris toot, bay leaves, et ‘These and sinilar admixtures ate for the most part quit indif- ferent, and in some eases injurious, “They impart to the beer a peculiar odor. They should never be used, ‘The same may be said of aleohol or pitt, Neither shoald mat flour be used inthis connection, since such four always contains bacteria, Nor does inalt flour tend. to Strengthen the yeast. On the contrary, the diastase it contains, by changing the dextrin to maltose, increases the relative amount ‘of sugar. There will, accordingly, be a higher degree of atenua ion, accompanied by'a tendency to weaken the yeas. A yeast water or yeast bouillon, or soup, may be used to ad- vantage for strengthening purposes, To prepare it, boil sx gallons of yeast with six gallons of water for half an hou, coo, let set- He, pour off the yeast-water, about one-half of whole quantity, boil until favor becomes agreeable, which miay take a few hoves, and add to six gallons of yeast, together with six gallons of frst wort of a temperature of about 50° F. (12" R), or Sinshed Wort. The active elements for the present purpose in this sol tion are Targe quantities of phosphates of potash and. amides (U.S. Patent of June 1895, issued to R, Wahl and M, Henius), Finally, abundant aration should be provided forthe wort on the surface or Baudelot cooler, inthe collecting or starting tub, before and just after pitching, oF while refreshing the yeast for Ditching. This aératon is not €o be continued after the beer has Come into Krause, CONTAMINATIONS OF YEAST. ‘The principal agents of contamination are bacteria, mysoderm, and wild yeas. Such ‘contamination may be indicated in the brewery by (2) Bad “odor of fermentation. (2) Bubble fermentation (3) Foxy fermentation, (4) Ropy fermentation. (5) Improper clavfcation of the beer in sample ‘elas or chip cask, (6) Bad ‘odor and taste of Gaished beer. (7) Impaired brilianey and du bility ofthe ber.740 FERMENTING CELLAR OPERATIONS. Foreign organisms reach the yeast from the ai, from dri from ceilings, through unclean vessels or tensile with which ‘beer comes in contact. There is danger of infestion wherever tnfered air i permitted to reach the wort oF beet, or where Yeseels are left wncovered, as fermenters, affording an oppor- tunity for foreign matter to drop in. ‘Cleanliness, therefore, of the most scrupulous and exacting ind, is a prime necessity and the safest jrecaution for keeping yeast pure and sound Ram the wort from the surface cooler as soon as it has cooled ogg" F. (3o" R).. To leave it on the surface cooler after that point has been reached is to promote the development of foreign Fermente, which have easy access to the beet, owing to the great surface exposure, and multiply rapidly at favorable temperatures, from 145-77" F. (020° R.).. The aie in the eooler rooms should be as pure as possible. Malt dust, street dust, ete, may become very dangerons a this point High fermenting varieties of yeast are not infected so readily 1s low fermenting ‘itch with yeast directly after cooling “Keep the yeast cool by attemperators or “swimmers” or brine vines, never directly by addition of fe, which often contains int ‘Protect the yeast beer and wort from contact with impare ar. Plevent the drippings from the ceiling of the surface cooler room, and of the fermenting cellar, getting into the wort or ter’ Protect the beer by inclined covers of eanvas, wood or Sheet irom hung aver the fermenting vats, ‘Observe the strictest cleanliness, ‘Thoroughly clean ‘all_ppes, conduit, vessels, Hors, walls, etc, (See "Cleansing Opera. tions”) ‘Low temperature is another important safeguard. The temper- ature should be kept down a8 muchas practicable in all cellars Besides cleanliness and low temperatures, alcoho. carbonic acid lactic acid and hop-resin are the natural perservatives of the yeast and beer, among which alcohol hat spéctal importance (See "Yeasts and. Fermentation") FERMENTING CELLAR OPERATIONS. +747 ‘TREATMENT OF CONTAMINATED YEAST. Unless contaminated beyond hope of recovery, a yeast may be porified by the following means "This may be used if the mumber of bacteria approximates 15 10 1 per 1000 yeast cells ‘Application: ‘To so pounds of yeast add two’ gallons of pure cold condensed water, unless the natural water is absolutely above Stspicion, to which has been added one ounce of gypsum (plaster fof Paris). Stir well and pass through a very fine sieve—hair Sieve~allow to setle while cooling by geans of attemperator or brine pipes, never by adding ice. Pour off the water Tf the number of bacteria exceed 30 per 1,000 yeast ells, a change of yeast should be resorted to By employing higher pitching temperate or allowing the te perature to tise higher during fermentation, the culture yeast fs enabled more effectively to vid itself of myeoderma or wild yeast or bacteria, (See “Yeasts and Fermentation") Several cells are separated from the rest under the microscope, the most suitable selected and propagated, according to the ‘nethods of Hansen, avoiding with absolute certainty infection from all posible cases, besides assuring the maintenance of de typical claracter of the yeast required for the desired fermenta> ons, (See Pure Yeast Culture) FACTORS AFFECTING FERMENTATION, Fermentation, a8 has teen repeatedly explained, is subject to rodifeation by various factors, the most. imporiant of ‘which 1. Amount of maltose 2. Temperature, Sar tae’ of pitch £8 Wises daring frmentation; ine’ of holding highest temperature. 3 Amount of pitching yeast; Condition of pitching yeast, whether weak or strong 5. Type of yeast, whether of high or low attenuating Dover, whether slowly oF quicely setlings748* — wemTENTING CELLAR OPERATIONS. 6 Aération; 7. Presence of foreign bodies (abnormal fermentation) ‘The effects of these factors on practical brewing operations may be agnin briefly considered G@) ‘The larger the amount of maltose in the wort, (b) the higher the fermenting temperatore, (e) the longer this tempess. ture is maintained, (A) the stronger the yeast, (e) the stronger the aération—(A) the higher wil be the attentation, (B). the ‘eater will be the amount of alcohol in the beer, (C) the Tess willbe the percentage of extract remaining in the beer ‘The attenuation is also influenced by the amount of malto- dextrin in the vor. ‘Where a wort is very rich in sugar (gar to non-sugar = so 2, or sugar percentage 83.3), the saccharometer indication may fall from 13 B. to 2B. Where the wort is unusually, poor in sugar’ (Sugar to. non-sugar = 100:80, or sugar percentege 58), the saccharometer will fall from 13'B. to 6 Bu and. with abundant aération, high temperature, and yeast of high atten, tating type and extraordinary vigor, may be brought: dowi 10 bout 48 B. Attenuation depends, however, mainly upon the amount of sugar, and, secondarily, on the type of yeast employed, ‘The residue of sugar ift in the wort at the end of the prin cipal fermentation generally amounts to one-half per cent of saltose and 1 per cent of malto-destrin for worls of average ‘original gravity or about 10 per cent of the original extract A east of high attenvating type, ike rohberg, gives am apparent degree of attenuation, which is about 10 percent higher in beer of ordinary gravity than where a yeast of the Saaz type ie employed, other things being equ. ‘The difference in attenuation resulting fecm the employment of diferent yeast types is supposed to be due to the presence fof an enzyme in the yeast of higher attenuating power, whieh has the property of inverting maltodextrin to dextrone, whereas the yeast of low attenuating power docs not contain this enzyme, ‘x contains it in a smaller quantiy of lower degree of setvity, (See also Yeasts and Fermentation.) An addition of malt four to the beer or yeast increases the attenuation, Because the diastase of the malt flour inverts ‘he dextrin of the beer, during fermentation. to maltose, which FERMENTING CELLAR OPERATIONS. 749 then ferments, This addition cannot be recommended on ac count of the danger of contamination, the malt flour containing “many bacteria from the malt husks () ‘The higher ehe pitching temperature, (6) the higher the fermentation temperature, (e) the better the aération, (4) the Stronger the yeast, (e) the larger the quantity af yeast added, the lower the percentage of sugar in the wort—the shorter will be the period! of fermentation, G) “The higher the pitching temperature, (b) the beter the aeration, (6) the stronger the yeast, (2) the larger the quantity of pitching yeast—(A) the quicker will the beer go iato krasen, (B) the quicker will the eaccharometer fadieation fall, (C) the ‘quicker will the fermentation reach the high Krausen stage, (D) the higher will the Kriusen rise. @) ‘The higher the pitching temperature, (b) the higher the percentage of sugar, (2) the strongér the yeast, (d) the greater ‘the quantity of pitching yeast, (e) the better the aération the higher will the temperature of fermentation rise ‘Quantery oF veasr. For every 100 pounds of extract fermented, about 15 pounds of new yeast is produced, Part of the yeast, equaling about one pound per bareel, goes with the beer on ruhy about 1 pound of yeast per barrel of beer is wasted, being the top and bottom layers of the yeast sediment, while 1 to 2 pounds per barrel fs oblained of a quality suitable for piteing The better the aévation, the Istger the percentage of sugat fermented, the riore vigorous the yeast-—the greater will be the sew yeast crop, ‘The smaller the quantity of pitching yeast, the greater witt be the amount of new yeart developed, since a small quantity of pitching yeast will yield as large a yeast crop ds a large sat roc (@) The longer the wort stands without yeast, especially at higher temperatures, (b) the smaller the quantity of pitching yeist, (€) the weaker the yeast—the more favorable are the ‘conditions for the development of foreign fermentsco 750 FERMENTING CELLAR. OPERATIONS. ‘The danger of infection is greatest before fermentation be comes active, since afer the energetic action of the yeast as Sctin, foreign ferments have less freedom of development, It i uicefore desirable to have the Krausen rise as aulckly fs pomible. This ean be accomplished by pitching at higher Temperatures than was customary in former years, stating st wr F Gs RD. ABNORMAL SYMPTOMS IN FERMENTATION. In the stage of low Kransen the entire surface of the beer is not always covered, but there may be openings in the heao of foam. “The chuse is weak yeast, or conditions tending to bring abowt a Towering of the temperature atthe surface, ke a cold draught bles ov Ok BURR FEEMENTATION Large bubbles may be seen in the krlusen while they are collapeing. ‘Cause: Large amouats of finely divided suspended. matter like starch, proteds and bacteria, When beer contains too ite hop-resin, bubble fermentation may show ore readily, In this case fermentation progresses but slowly and comes to ‘a standstill while the indication of the saccharometer remains very hah. “Phere may be several causes. 1. Too tow a percentage of sugar in the wort, Tt may occur where the original Baling of the wort is high, bu the ratio of dexring is excessive, To ore- ent this, change the mashing method, To restore the defective ror 4 normal condition, the fermenting vats half fll with geen" beet just coming into Kefusen, and pump the beer show ing vest fermentation tothe Kedusen ber, adding one quart of old extract of malt (for preparation see Starchy Turbidity of Beer), for every go barre of beer. The diastase of the malt will best invert the dextsin and make the new suger amenable {5 the induence of the yeas. Cause 2 may. be-weakencd. of degenerated yeast, usally caused by 100 high # percentage of sugar in the wort, together FERMENTING CELLAR OPERATIONS. 751 with a Tack of amides and mineral substances, To prevent its Fecurrence, change the yeast and the method of mashing. To fave the beer that sufers {rom rest fermentation due to this cause, mix it with equal parts of fresh Keiusen beer, without sdding any malt extract When the Kriusen begin to fal, the head of foam sometimes disappears, and the beer stems to boll up from the lower side of the fermenting vat, the bubbles of carbonic acid dif swifly cross the surface to the opposite side, the beer in the vat has tone into & rotary motion. Cause: Unequal distribution of the yeast at the bottom of the fermenting vat, generally due to a strong inclination of the vat, and most frequently when the wort contains large quan ties of sugar, also when the pitching temperature was too low, and too small a quantity of yeast is employed. An unequal dis: tribution of yeast may be caused by rough wood or the presence of any foreign body in the vat ‘Treatment: “Rouse the yeast well from the bottom of the vat A dressing with malt four or common salt, which is some- times recommended, is of no value, To prevent this abnormal fermentation occurring again, adopt another mashing. method i the wort contains too much sugar, pitch at higher tempera- tres, and use more yeast [After the Krlusen have fallen down, 2 rim of foam appears sround the sides of the vesse, and the beers do not settle well Cause: Yeast clings tothe walls ofthe fermenting vat, ether becatise of a weak condition of the yeast, oF because the wood is rough or not properiy planed and varaished. Another cause is too rapid cooling of the-beer before the Kriusen have peop- rly collapted, Jeving too mich sugar, which the yeast on tines to ferment ‘The beer retains a muddy and reddish appearance, and wil not settle. Cause: Weak, light yeast, or wild yeast, or myjeoderms, of such suspended matter of any kind, as starch, proteids ‘and bacteria. Another possible cause is-that the beer may have been coaled too quickly, when it still contained large quantities752 PERMENTING CELLAR OPERATIONS. of sugar, the continued generation of carbon-dioxide keeping the Tighter particles in. suspension, ‘This manifests itself by afoul odor arising from the ferments tion, which is best observed by blowing into the Ketasen hese Cause: Infection by bacteria of pulfefaction. (See “Contam ‘ations of Yeast.") For treatment sce Bacteria Turbidity 1m top fermenting beers. ‘The beer becomes stringy oF ropy. Cause: “Infection, wsually by bacills viscosus, VACUUM FERMENTATION SYSTEM. ‘The important features of this system are 1. The fermentation is conducted in closed glass enameled steel tanks, avoiding necessity of varnishing. 2. There i no contget with the atmosphere ‘& Sterilized aie only ie admitted, under perfect regulation dus ing the fermentation, 4 Fermentation being conducted under a partial vacuum, there is & continuous removal of carbonic acid gus as fast as gener ated, which, together with admission of sterilized ait, causes & continuous fousing of the beer, 5. The fermentation is completed within sevén days from the ete ‘The special apparatus used in the vacuum fermentation sys tem are’as follows (ee illustration) 1. Beer inet with eap—2. Dipe support for three-way fixture. i Gate valves for attemperator comections.4. Avr Biller Air sight feed with plass—6. Air check and stop tock —7. Rack ing coce with strainer (Formerly called spring tacking valve) 8 Racking-off cock with cap and chain with half-inch ae pipe connection —9 Bracket. for yeast ‘valve “support—to. Manhole cover11. Beer outlet for bottom elbow. Yeast srainer 13 Top or large ear for manhole crab.—t4, Bottom or anal far for manhole crah—is. Cray wheel and screw for inanhole plate 16, Testing cock with rubber nipple-ip. Thermometer, =I8. Ait cock with elbow for hose connection —19. Three-way fixture for vacuum, gas and ait connections 20. Top eask com. nection. The half-inch valve in the air pipe just above the air fight feed finture is not shown in the marginal fitings, nor is the testing glass (bole), used on testing cock | | | 753754‘ FERMENTING CELLAR OPERATIONS. The dimensions of the tanks are as follows: Inside diameter ofall tanks, 7 fect 6 inches—Outsde fiame- ter ofall tanks, 8 feet—Dish of tops and bottoms, 10 inches — Hieght of each ring, 39 inches Height of legs, 18 inches—Bot- tom of tank above floor, 7 inches.—Height of tank over all, tree Tings, 10 feet 2 inches:—-Height of tgnke overall, four rings, 12 feet 6 inches—Hedght of tank overall five rings, 15 fst 3 inches, SI capacity of tints 3 flows ‘Three-ting tanks hold fol 85 bareels—Four-ring tanks hold fall to barrels—Five-ing tanks hold full 135 barrels, ‘The following cellar space is requited: Weekty Pomuesrise caracrry, heeing tap cnn = 7 ats Foursring: ta cant barrels hreing cane 100) fo barrels “ncesing tak 9 pds erring tan oc + £8 pounds Freeing ta : 83m pounds Riel ctijensia baal eae eee a ee oo ee ce Tee emote nee Rb ose Se ar Sali wore at ape ee eee eS Beta thet ie tie oa at ae FERMENTING CELLAR OPERATIONS. 755 has been run into the fermenter directly from the cooler it need not be diawn into another fermenter uatil the Bral stage of fer- ‘mentation. ‘The fermentation may also be finished in one fer~ renter only, if desired. When the beer has been collected inthe fermenter, the vacuum is regulated to 15 10-18 inches, and this maintained ducing the fermentation, ‘The amount of fered tir desied to be pasted through the fermentation can be exactly Fegulated and observed. ‘The amount of air and the time. for Which it is to be admitted depend upon Various conditions, The seneral practice is to admit the fltered air as soom as 15 to 18 lnghes of vacwum has been reached in the fermenter. The ade iission of air is continaed generally for 48 to 96 hours. The temperature of the fermentation is allowed to rise to st 10 3° F, (BY to ol" R), depending on conditons and results desired, Wien about go to 9s per cent of the final apparent attenuation has been reached, lowering of the temperature is proceeded with inthe usual way. The vacuum is maintained unl the saecha- tometer indications remain stationary for six hours, when the vacuum is relieved by allowing filtered aie to enter at the top ofthe fermenter The fermented beer is allowed to rest from 25 to 48 houts, for the yeast to settle out, and Tor cooling to the desired temperature before running into the ehip-cask, which is seencally 36° to 39" F. (2° to 3" R) = The treatment on chips is identical with that now in ordinary practice for stored beer. Ifthe beer is intended for carbonating ‘tis cooled to 35" t0 32° F, (ar 0 0” R., and this temperature ‘maintained for 48 t0 96 hours, depending ‘upon the composition of the beer and the character of the yeast that as been ef756 FERMENTING CELLAR OPERATIONS. held at 20 low a tem loved in ie fermentation, Alter Beret fr tic aery dine iin ered” Care mt be {ite that the temperature does ot ske dering ftration. "The fitered er then forced though the carboator and charged Swi the gat colleted during the fermentation, and is then Moved for'13 to 24 hours ina cask under presure, and thes Poa (G THE FERMENTATION. ‘About a to 24 hous before starting to collec gas the air is sot ff but the vacuum Kept om The vaewum-pump conveys {telgsn to a smal linder. When the gue presse in this ein- der teaches about 3 10-4 pounds this pressure opens the steam Aalve to the compression pump. This punp fores the gas into Neel ptindersto'a pressure of 330 potnds oF more, if desired If the ges presure nthe small Cylinder falls below 3. pounds the mes valve on compression pump elses” To this way the fs valletion works que automaticaly The dese gas grein fhe carbone, gee 23 0 2s pounds, is regulated ty ceding valve Between the gas “Trg ta, “Bh Inc oreire on he aoe ee meal abut 15 pounds,” OF course, the pressures vary ac Srding to the desved quantity of earbonc acd. gas the car toate beer fs to conan, Seg STORAGE CELLAR OPERATIONS. ‘The beer is ready for tanking when the principal fermentation is virtually finished. The marks by which that stage ean be detected are the following: 1. Decrease inthe indication of the saccharometer should still be fom sper cent to zy per cent during the last 24 hor. 12, The beer should have'a good cover of fine, more or less dark foam. This protets the beer from contamination ty con tact with cellar airs therefore the cover should not be skimmed off more than once during or after the collapse of the Kristen 3. The temperature of the beer shosld be 39" F. (3" R.). ‘Tie temperature is brought about by attemperators in the fermentes, or by running the beer feom the fermenter 10 the sMorage vat through a cooler, “4 The beer should show a good break in glass. Held against the light, the small sample glass should show a lumpy condition of the yeast, balled up in litle clots, etween whieh the liguid ina thin layer should show translucent, 15 The yeast should setle in the sample glass at edlar temperature within 24 hours, the beer becoming entirely” bel Tiant. The yeast should not setle on the sides of the glass. Tn a warm room it ought to settle in 3 to 4 hours. 6 The beer’ should look black when the cover is blown ssid, showing that the yeast has setled well and left the liquid comparatively clear 7. The beer should still contain some sugars, i.e should rot be completely fermented, in order to enable secondary Fermentation to take place. During the previows 24 hours before tanking there should stil be a slight atensation, &. eer for export parposes—tottle beer—should not be al- towed to stle too much, but rather be tacked “green” than clear ("lauter"). a7758 STORAGE CELLAR OPERATIONS. Before running the beer into the storage vats, the foamy hhead should be skimmed off with care, and then the liquid pumped |. without the least concussion oF agitation of any kind. ‘The beer should be distributed into different Ruh tanks in order to secure a more uniform product both as to appearance and taste. | on storage ("Run"), “Rub,” is that stage in which the beer ie kept after Storage, the eoncision of the primary fermentation and. prior to final, Clartcaion fgr the trade package. ‘The objects of resting the beer are to eliminate certain sus pended matter, like yeast, securing greater clearness, and cer tain objectionable matters, like proteds, securing greater dara bility, especially im pasteurized botled goods. During the “Roh” or storage period there should be a slight, progress of secondary or after fermentation. The residue of Imaltore and part-of the malto-dextrin are fermented by slow degrees, the amounts of carbonic acid and alcohol increasing. ‘The yeast settles the more quickly, the less sugar there is present and the smaller the storage vats; end protelds are the mote thorenghly eliminated, the better the mash was pepton- fed, the lower the storage temperature, aid. the Longer the period of storage. Hence, long storage at low temperatures en- Thances the staility of beer after pasteurization ‘Starch particles do not seile on Rub Nor can dependence be placed on improving the beer through long storage in respect. to nner of bacteria i contains. On the contrary, bacteria ray inerease daring storage. ‘Low temperature, while the beer is im storage, i necessary t0 preciitate the proteide and to check the development of bacteria. ‘Keep the storage cellar a6 near to 32" F. (o" R.) as possible Ifthe beer becomes brilliant on Rh, that is, if afterfermen- tation comes practically toa standstill, bacteria will. develop snore easily. Ifthe beer isto be stored for a Tong time it should not be al- owed to become so clear in the fermenting vat as when an ordi- nary beer is produced, but shouldbe rin into sorage casks while sit “green” Tithe beer becomes clear on storage and we intend to store it longer, it shouldbe krSusened with 3 to percent of Kriusen beer Sag a STORAGE CELLAR OPERATIONS, 799 snd ppd int nother Rh a Anoe lan ist tthe Frincpal fermentation proceed ay far as etal, and subsequently run in some Keiusen beer while the beer flowe to the storage ‘ata ‘This plan ie recommended for beers designed to be vety Srila and remain in protracted storage. TEA ig desired to bring the beer vicky on the market (sty cer), add chips to the storage beet and leo isingast for pre Tine fing. For botle heer, a high attensating, slowly clarifying yeast should be employed or keg beet, s low atensaing, rapidly clarifying yeast is swore stable vee Export bottle beer should be stored three months; export drauait beer she weeks, Daring the storage period, hop-oils are partly converted into resins, the hop aroma diminishing. accordinglyCHIP CELLAR OPERATIONS. When suficienily matured in storage, the beer is. ran ot pumped into chip casks, 20 called from’ method of clarifying beer by means of chips (which see). “Treatment in the chip cellar has a twofold object. 1. To impart to the beer the necessary life, that is, a suficient amount of carbonic acid gas so that it will foam properly when tapped. This done— 2. by kriusening and banging, or 1. by charging with carbonic acid gas directly (car- ‘bonating); oF by both krstsening and carbonating, 2, Tormale the beer brillant. ‘This i done ‘aby the addition of chips. 1D. by the addition of isinglass. by Bltration, ‘This consists in the addition of Krivsen beer, that is, young: beer in the fist, or Krinsen, stage of fermemgtion, 24 to 44 boars ser pitching, according to pitching temperatare and amount of pitching yeast used, “As to amount of extract and other con Stituents it difers but litle fom fresh wort, hence it changes {he composition of the ripened beer! While the addition of Keausen beer will cause fermentation 10 continue in the chip cask owing fo the presence of fresh yeas, all of the sigat Introduced by it will not be fermented ‘The effets of krsusening, therefore, are 1. The kriusened beer will have a higher percentage of ex: tract, especially sugar. This has the effect of impaling the percent ogo er cen Atsamonnitopen ees percent ly percent Peon mitogen Ges per Cnt per cet Ave tages cue percent 389 per cet Accorting to Thausing, the pitching temperature i chosen lomer fr light colored bers and higher for dark sled yee scerally between and 6B. (g1° ad qss°T). The maxis EUROPEAN THICK MASH BEERS, 5 ature of fermentation for Bohemian beers is 6° to 7° R (Us 10.47.75" F.), for Vieuna 7° 1075" R. (4778" to 49" F.), for Bavarian 8 and 85° R. (50° to 51° F).. The amount of yeast used is the greater, the higher is the Balling indication Br the wort, the smaller the fermenting vats, and the lower the temperature, The amount “generally varies from one-thied to thee fourth liter and should never be lest than one-half Biter for hestoliter of wort (about one pound per barrel) “The temperature of the beer after fermentation atthe time when its ripe for casking is 3° 10 6 R. (43° to 455° F.). Sometines iti cooled in the fermenting vats to 2° to 3° R. (365° to 3875" TE). In the Munich breweries the beer is cooted on the way from the fermenting vat to the storage calla, by means of Pipe coolers to 9°, 2° or 5" R. (875%, 3650" oF 35" FF). ‘The beer, ripe for caskng, should contain 2 seficient quaatity of fermentable extract so that the secondary fermentation may pro~ ceed property in the sorage cellar. The opiaion that high atten- ‘ated beers have a low degree of palate-fllness, and low atten- tated beers a high degree thereot is untenable. Ifthe beer in the fermenting cellar has high sttenuation and shows sluggish after- fermentation'a light bodied beer with poor foam-bolding c=pscity is the result, whereas s high attenuation in the fermenting cellar onbined with 4 proper secondary fermentation is unobjection- ble, Iti to be considered a favorable symptom if the difer nce between the attensation of principal and secondary fermenta ion ip a large one, and uniavorable ifthe difference is small. It wl be unsatisfactory if this diference is only 2 to § percent, ‘Satisfactory If 10 to 15 per cent, while diferences of 20 per cent have been observed ‘Some illustrations may be given: 1 Avwort showing 1.8 per cent by the saccharometer reached 4g per cent by the eaccharometer in the fermenting ella, ie, G66 apparent degree of attenuation (¥ — 666 per cent). After tetaining in storage for six weeks the saccharometer still showed 3 per cent, The spparent degree of fermentation of the beer is faleulated at 65 per cent (v" = 65 per cent). The difference between fermentation in fermenting and storage cellar (V"— ¥) is 29 per cent. ‘The beer will turn out unsatisfactory. 2.8 wott showing 155 per cent by the saccharometer is fer rented in the fermenting cellar to .§ per cent (© = $92 pet786 EUROPEAN THICK MASH BEERS, 4 cent); inthe storage exllar ater four mont months (6 ¢ per cet by the saccharometer (70 percent). Von Sd poset The fermentation sna ee 3A wort is fermented in the fermenting ele senting ie from 10 ptr cent by the saesharometer 1035 per cent and in the sotaee cellar to a5 per cen bythe satchavometer’¥ —E66 pera w= 76a per cent; v'—'v = 96 per eet Notwitondin, the high apparent tension fn the ermeting cli the he may be fous The degre of atenaton that is desirable ix dierent for aierot types of beer" For Bavarian tex a9 appre deen of fensetation of go percent islet, whereas for Veen and Bohemian beers to per citi ested Beces with oe riginal extract should not stents so highly as bees whee igh orginal extra Benin and Wiener leer eer ls tested ge sina fa storage. Both are ran “laser” fom fermenter mt pete Merge temperate tou be lw atest Tica per cen Bohemian lage ber io toned ae tor shots he Wiener rope lg bet at oe fre mona nether is ateneds te Boveri tee es long ero he Wiener fe nat bua ‘Weve “Abra” ter, for wich cold tora is cunt i sito db weds of scat Sher eh bog ad ‘ie Bani "Jair is nay steed hr ied hy the trade package sd ms consequent Ne ase ce before tapping. seme be alowe “ Bavarian bet noted at much the ter this woul intrest the set ane and altlger Bava ty iow on the make ser being aban Sgt tee dion tottus (ten west Tn soe ta See Te i ec he ch can ever be fle the hig-ol owing 10 the foam, Hence, they must be filed the flloeg iar Sener at's whe fou appar ara area ‘bichon an aie enay Tereonton “ine the ben racked nts ithe tore coisa ea teense extrac, andthe warmer he earn il Ce cslnr ar kept the ger be the oa ea a eae, EUROPEAN THICK MASH BEERS co fermentation may be so vigorous that beet is ejected from the Tpungehole and rune down over the cask. This ought not to happen. In order to avoid loss of beer and for the sake of Eleanliness, vesels are placed on the bung-hotes to receive the foam ad beer that ie forced ovt, which ie always very bitter ‘This is used for filling up casks of, properly treated, can be put inthe market. The aamie object can be attained by not fling fp the casks to the bang-hole wil the intensity of secondary fermentation has somewhat abated. It is always advisable (0 let the foam work out of the bung-hole ‘if no hood of foans eves from the bung-hole, notwithstanding the casks are full, oF if it disappears very soon after rising, the tier being “dead” in the cathy itis a sign of deficient secondary Sermtentation which is always bad. The causes may be faulty malt, either overgrown or undergrown or spoiled in kiln, yield ing defcescy of fermentable extract in the beee; more rarely it tay be de to casking the beet while too “Iauter” (clear). The Trewer should always watch the secondary fermentation closely. "The hood of foam contacts and takes on a deeper cole, Snaly Lisappearing entirely, which je always the case with # soand beet if the cask was not full. The composition of the extract, the strength of the beer and the temperature of the cellar eause the feaming to stop sooner or Iter, What the brewer wants fs tht the hood remain for rather a long time without any. voleat working out. Tt affords a symptom for judging the progress Sf the secondary fermentation, After the food has disappeared, the cask is fled up once more, “For beere that are used young, stored cold, and properly prepared so as to be of normal com: positon, it ought to be enough to fil up once, as the secondary fermentation lasts long time. Lager beers are generally filed up two or theee times and when they have stopped throwing uP cam, the bung:hote is loosely covered with the Wooden bung. While in storage, a sound beer Becomes clearer by degrees, the particles making it turbid, as yeast and other suspended matters, ‘specially albuminoids, seting on the bottom. In order to hasten clarifation and make it perfect, clarifying chips are put into the Deer where Blters are not ase ‘These chips are made of hazel or white beechwood. The wood is eut so a8 to sectre straight chips about 16 fo 18 inches tong.788 EUROPEAN THICK MASH BEERS. 45 to 2 inches wide, and fy to xh inch thick, They should be Smooth and without cracks. Before using them. they “are Lioroughly boiled in a special tw, changing the water reste, steam that is pure and witBout ofl or other impaites belng com ‘only wsed, whereupon thy are rinsed in cold water. ‘They are Wet when put into the storage cask, being inserted either into the empty cask through the manbole, which is simple and quice oF being added through the bunghote after the cask has been fled with beer, The beer is run on the chips if it i to be marketed 400m, whereas it is preferable to insert the chips through the bug. hole ifthe beer i to remain on storage for sont time. “They cam be put in two to four weeks before racking for shipment, in the tts fer case. As to the number of chips fora cask & Hile experience will speedily give the requisite information. ‘The more quickly the beer is to be clarified and the more stubborn itis of elrifcat the more chips should be used. Ava rule one kilogram of wet chips is enough for one hectliter of beer, which is equal to about half a Kilogram of dry chips Care shouldbe taken to prevent chips lying in front of the tapsole, which might cause teoeble jn racking. This is more likely to happen where the beer run on the chips and for that reason experienced brewers gener, ally prefer to putin the chips throug the bung-hole or lee se ‘move the chips from the tap-hole after the cask has been fled Occasionally the practice is met with of pumping beer intended for focal consumption, from the storage cask 10 smaller casks, often on chips, and to "kriusen” it strongly at the same tne, whereupon after it has become cles, itis bunged and racked, of in small breweries, drawn directly for immetiate consimption ‘kis believed to acquire patialarbriliancy and life by this teat, sent Lager beets, and often young beers, are generally racked from lke storage casks without “Keiusen’” and quite clear They ate called “Abrugbier” in Austria. In Bohemia more especially, the Practice prevails of adding some fermenting wort, in the low “Kedusen" stage, to clear young beer when racking into trade casks, particularly in the cold season. This wort is elled "Krai. sen” for short.. The amount of "Kriusen” to be added should be ‘the greater, the less active is the yeas, the older and more ats EUROPEAN THICK aTASH BEERS 78 et eee eat eee Se ty tetee Conc ue wait a pepe rer eet emake 1 Ra aa oe er nee acid developed imparts a sharp taste and the foam becomes firm. fsa ar ueuetrrne ele treat Seat bee rly aey790 EUROPEAN THICK MASH BEERS, of “Krdusening” is that the fermenting beer in the trade cask is tess sensitive to severe cold and also suffers less from feat ‘This is important in shipments to long distances, and explains why it is customary in" Bohemia to add a small amount of “"Kriusen” (one-half 0 one liter per hectolter) even to lager leera which are intended for flong distance shipments (export beers). Beers that have been “kriusened” ean be sold younger than “Abang” beers, and need not be quite clear when leaving. the brewery, since they remain in storage at the public house where they become cleae, provided the beer was good to begin with, the "Kriusen’” is strong and the beer properly treated. This ac- counts for Bohemian breweries geting along with small storage capacity ‘The bonging period differs widely for one type of beer. General rules cannot be given. In Munich the summer beers sre commonly Sunged for about two weeks, the younger and weaker Winter beers six to eight dave. Vienna “Abrug” beers are ust ally bunged one or two wesks, lager beers either not stall or not {to exceed (wo weeks. Bohemian Tager beers are. generally bubged for a Tong time, viz, up to four weeks and over, particu Fasly Ifthe storage cellars are moderately cold and the bers ld The pale Bohemian beer which is generally more highly fer biented requires and stands longer banging. The practical brewer Will readily see if beer has been bunged enowgh by drawing 4 Sample through the try-cock. When the beer is agitated in the sample glass, numerous tiny bubbles of carbonic acid gas should fise init slowly. eis a bad sign if the carbonic acid liberated by the agitation escapes quickly In draught (Abrug) and lager beers that are to be racked clear it is eastomary, in order to obtain the mecessaey life, 10 bung the casks tights, thereby preventing the escape of carbonie acid gas and creating = pressure in the same ‘The influence of temperature and banging on the carbonic acid content of beer is shown by Langer and. Sehultse.‘The Amount of carbonic acid in worts of 10\per cent Bh, in which [57 per cent of the extract as apparently fermented in the prin: = ial fermentation, was EUROPEAN THICK MASH BEERS, 701 Decrease of carbonic seid content er FC ‘oro per cent 010 per cent 1008 per cent ora per cent 017 per cent At og? C= 0332 per cent At 16" C= 0906 per cent ‘At 28° C= o3ir per cent At ao? © = 0357 per cent ‘At 47° C= oor per cent ‘Average = 0012 per cent I. may be said that within the range of temperature from 0° to 5° Ga the carbonic acid content of » Vienna "Abzug” beer wth qual pressure, rises or falls hy about oor per cent, according as As temperature ses or falls by 1” C. ‘The carbonic acid content of this Videna “Absag” beer when bonged for five and four days, respectively, showed an average increase for three tests of oog6 per cent, ive, 100 g beer after Dbunging contains anys g. carbonic acid more than before bing: ing, or 100 ce, of beer by banging takes up an additonal 238 ce. of carbonic acid. For 36 hectoliters of beer this amounts to neatly 19 hectoliters of carbonic acid gas more absorbed by banging. ‘To increase the carbonic aeld content of heer oo per cent, an average excess of pressure of 31.3 mm, mercury colutna at @ vas required, When bunging) was over, the tension within the cask averaged no more than 0.19 atmospheres, ‘The largest amount of carbonic acid that could be forced into this “Abaug” beer by the lowest cooling and moderate banging tthe same time was 0.g0 per cent. ‘The beer was excellent ‘With 0.320 per cent of carbonic acid the “Abiug” beer of ‘brewery in Vienna was only medium good as to life and prick nest, but if the carbonic acid content fell below 0.30 per cent, the consumers began to complain, SPECIAL GERMAN BEERS, Besides the recognized types, lke the Bohemian, Vienrs and Bavarian beers, of each of which there are brewed two varieties, the Schenk or 1Vinter Beer and the Lager ot Sunemer Beer (cee shove), there are beers brewed for epecal pirposes of each type like Bohemian Export, Vienna Export or Bavarian Export, or beers brewed for special casions like Boek792 EUROPEAN THICK MASH BEERS, Export and Bock differ from the Schenk and I : tne and Tager_in ut they are brewed stronger and contain more alcool. ‘Ths the percentage of alcobol and extract found, as the result of the ‘analyses of a large number of beers, was om the average Schenk or Winter Beer Ase asa Eerorsiane poccp 8 Bate Dopreh oidiven cl GAS erste Bowed in cries heh havea son far gon th in sd ih ne talc tat ding te ne TEunbichorA very dav beth the Basson charac taken epsly ements neeed Dg he aaa Sato a voy ten, Baliga fsa For rootchiger Mane, Broyhen, Weer, Adom ber a ther seal German Bers, sve "Geoma To Bement ‘TOP FERMENTATION BEERS. IN THE UNITED KINGDOM, AMERICA AND GERMANY, While on the continent of Europe the lager or bottom-fer mented beers have rapidly displaced the old-time top-fermented beets excepting Welssboer, they have been unable to gain much Ineadway in the United Kingdom, where top-fermented beers, a8 ale and stout, sfll hold undisputed sway.” ‘The same is true of Canada, and other English possessions, where lager beer brew- fies ave sill ualaown in many Localities, while in the United States there has been a decided revival of interest in ales especially. ENGLISH TOP-FERMENTATION BEERS. “The beers brewed in the United Kingdom and its possessions show similar characteristic differences in their properties as the German beers. They are called “ale,” “porter” and “stout” ‘Mid. Beers, whether ale, porter or stout, are called such as undergo no secondary fermentation, but are marketed about seven tiays after the principal fermentation is fished, “Stock beers, or old Beers, whether ale or Sout, are such 35 have undergone & secondary fermentation and are stored about two months or more before marketing "The mild beers are distingwished from the stock beers by mom sweetish (mild) taste, containing more unfermented malt Gextrin and les acid the oid beers on the other hand, becoming ‘nore alecholie and far ‘There is therefore, much diference im the properties of mild beers and old or stock. beers Suid oles ae wstally brewed of a darker eolor than old ales, with Les original gravity and less hops. ‘Old op stock eles have a pale to amber color, quite bitter taste, ‘more of less tart taste, strong hop flavor, and though brewed with704 ‘TOP FERMENTATION BEERS, 8 high percentage of extract, have less extract left, but contain ‘more alcohol than stout, whichis mainly due to the practice of Ary-hopping ales, which results in breaking down the malto dex: tins more effectually than is the case with stout, which fy not «ry-hoppe. ‘Stouts are quite datk, almost black, have a pronounced malt: caramel taste and aroma, a sweetish tase ip mild, and & more oF less tart taste, according to age and crcmstances. They: are Drewed stronger than ales, Porter is brewed less strong than the old beets. Tt stands in A similar relation to stout as dors a mild ale to a sock ale, ‘The materials ased in England, besides malt, hops and water, are usualy sugars of different kinds. Such cre earamel (pre! duced from glucose) for black beets, invert sugar and’ glicose for mild and stock ales, while of Tate years, rice, maice and wheat are gaining in favor.. The English driaking. public sow prefer beers of low gravity to the stock beers, and since they should contain only a moderate amount of sleohol, but rufiient extract to be full {o the palate, sugars should be used for these beers, containing the requisite amount of unfermentable extrac, ‘Malt-Most brewers use some foreign batley malt, together with that produced. from domestic grain, on. aceount of the better clarification of beer and better drainage of mote, while some brewers use California barley malt estiely, the beer fro Which keeps better in hot weather (Thatcher Brewing eed Mate ‘ng, 1858, page 20). Foreign grain, besides, does not develop 0 ‘uch acidity and mold during germination Usually pale malt is employed in the production of all the teers, together with some coloring materia, preferably: coramel browa malt, amber malt or toasted corn for dave als, porter and Stout, Sometimes black beers and mild ales receive an adiion of caramel solution in the fermenting vessel just prior t0 the close of the principal fermentation, For dark beers Mate ki tied malts are preferred by many brewers, As tothe requirements the malt is to meet and the prodsction of English malt, see “Melting in. England.” ‘Hops—With ‘regard to ops, the English brewer favors the employineat of foreign qualities of hops to blend with the Aohiestic article, the proportion frequently Fising to $0 per cert OP FERMENTATION DEERS. 795 cacy of Savor, ‘The English hops are distinguished for their dei specially the East Kent goldings, and these are eagerly sought for favoring choice gale ales in’ dry. hopping. "The relative quantities of hops and.of other materials to be sed in brewing the diferent beers, according to the gravity of wort and other requirements, may be gathered from the subjoined table Fesaos| nny | 88h | mau Bea oe |B) nee peril tou wee i eg 536 pounds).796 TOF FERMENTATION BEERS, __Imall cases water of a comparatively high emperatre (tri ing temperatre) fs run into the fovemasher or outsde mses, hee i swell mixed withthe mat the fling ito he mat fun, which contains war water enough to core the flee hoe tom The sakes are run to get even ial or primary tempera: {ae th aah alowed to and sho tinh eh temperature is raised by an tnderfow of water gf abo 180" Ser the false bottom or through an tunderee, ef e codeoe Deature, which is generally but litle above the Ina tempes {ite Here the math in allowed to stand or txt for about one and onecalf Yo. two Hour, after which the wort ts desned {Supeey and earings tndevaken, The teers of the rt sparging water ustally taken higher, slut To; for a few, fares, asthe grins have cooled somewhat; Wen 160 to 26s" is taken, which will bring the temperature of the, mash to about 160" which is the permiasile lim “After reaching thi emperatre the remind ofthe sparing water shoul be tom 0 a8 to have the mash gradually recele to 152% Which ‘8 anoroniomtely the fap est that should be mantic thongh Sparging operations _TEMDEAAES maybe taken as follows for dierent spe of Pale or Stock Ale—tntial temperature, 131° to 1524; stand 15 0 90 mites rae temperate by underaow fo a9" Sam Oe and onebit to two ary and tap. a “rsh Stout trom igh Wn-ried al, Til temperature, et stand, 1§ mines; and aise heat 1g2° by onde, London Stout feoni high Kila-dried malt. Initial temperature, 148" to 150°; let stand, 15 minutes, and raise to 152°, with under. How of x86", Limited Decoction—This process ceeks to combine the Ger- swan decoction process with the English infusion method. The ‘mash is carried ovt as usual the mash-tan Being, however, pro= vided with a steam coil. After ronning off the frst wort to the amount of half a barrel per quarter (1 U.S, barel to 500 poonds ‘of mall) into & separate vessel antl required, steam ts termed fon, and the temperature of the mash raised to 212" F, (80° R.) where itis kept for about 15 minutes, when the temperature is reduced to about 160° F. (57° R.) by sparging with cold water ‘20, FERMENTATION BEERS. 707 while stirring. Thes, the wort which was held in reserve is 16> Turned, and the temperature brought to 160" F. (57°). The nash i Ief to rest for 20 to go esinutes, and taps are se, and op rations coatinued as usual ‘When snmalted cereals in the form of grits are employed they may be treated according to. methods familiar to American brewers. In England, it would seem the maize cannot be sulfisiently gelatinized by employing the methods there in vogue, the unmalted cereals not being subjected to high enough tem- peratures, nor suficintly Tong. ‘The raw cereal mash when Considered properly gelatinizd, is cooled to the ustal striking temperatures of the water, and the malt is run in to get the ordi ‘nity intial temperature, and operations are continued a5 usual Boiling the IWort—While running into the copper the wort is held’ at a suficientiy high temperature to. destray the Giastase, and some brewers boil while the kettle is filling, others bing to ebullition as coon as filled. “Hops are sometimes added fe sooa as the heating surface is covered, but it seems to be becoming the more ueval practice to add the hops when boiling sets in, adding all the hops at once in the production of black ‘cers and mild ales, while in the production of stock or pale ales a large proportion (% ta 3) is added. when boiling sts iy the remainder about 15 to 20 minutes before turning out, the wort being left gently to simmer after the addition of the second portion in order net to ose too much favor Some brewers boil only oxe hour, others two and more, but two hours boiling seems to be Becoming the more general Tn many breweries the copper bas not sulicient capacity to hold the entire brew. The wort is then Boiled "at twice.” oF in “two lengths," or even at three times of ia three lengths. ‘Sparging is kept wp tnder these circumstances watil the ket dle is full the tapa are then closed and the wort is allowed fo “stand on” ntl the Sest length is finished, or the second Teagth is collected in an “underback,” where ‘it is Kept bot seni edd. "From the copper the wort is “turned out” into the hop-back, where it rests for about 29 minutes, and is pumped to the sir face cooler, where it lies until the temperature is reduced to ro? to 140". It is then passed over or through 4 pipe cooler708 TOP FERMENTATION BEERS, fo reduce the temperature 16 $8" to 60° F, (12° to 13° R), and is then ready to receive ita addition pf yeast. The este diferce between top-fermenation and bot tomfermentation isin the Dearor of the yeast ich Meee fo {he tp dating top fermentation, where ith ether removed fy fsiale implements, by = procs called “skinning” or lowed to work owt of an apertre st the top of the fermenting vessel, by a process called “cleansing” It te ceaig ee alec in casks the yeast working out trong "ivan nee nto 2 sommon tovghy it is called “Burton union pein Ay through openings lis) in the top and cige of appt nk the tanks themselves being S0 placed as to form trough or the yeas, Wie called "Ponto sytem Than theres coe Sinaion ‘of the skimming andthe cleansing sytens inthe fone atare system" the east working ott though che foo of closed sone square, fom where fie removed by Skin ‘sie : ‘These are now chiefly constructed of wood (oak or Se and also American cedar of late). Stone and slate have not given st ‘sfacton, although stil extensively used in some parts. ‘The vats are made either round or square and ate called rounds” or “squares,” respectively, “Rownds are ustally made of oak staves, held together by iron hoops: sqvares, of planke bout two inches thick, bolted together ‘with ion bola, gener ally, made of fr or cedar ‘The vessels are not coated with varnish oF pitch, as is the ‘ase in lager beer breweries, as the alcohol in some ales reaches sich a high pereentage as to soften pitch or shellac "Oak vessels are prepared by filing them with boiling hot water @ umber of times, while fir containing much resin must receive special treatment. Southby recommends to fll. such. vesels fist with boiling” water, which is tin off the next day. Thea the sides are scrubbed: with a mixtare of 234 pounds of chlorile of lime per gallon of water. After 24 hours the vat is washed ‘out with a mixture of one part of hydrochloric acid and four parts of water. “Then it is washed out several times, wih foiling water and finaly scrubbed out with an ordinary sol. tion of bisulphite of lime to remove ‘all tracce of chlorine TOP FERMENTATION BEERS. 799 ‘American cedar needs no special preparation, but may be used after being serebbed ost “Stone squares” should be constructed of large slabs of hard, impervious stone, or of slate, which retains a smoother surface daring wear, The description and sketch here given are taken from Sykes, the Principles ond Practice of Brewing. 1897, pass, ‘The stone square has a jacket, C, also built of stone slabs, leaving a space of about two inches, which is filed wi water for the purpose of attemperating’ the beer. The square proper, A, is covered over with another slab having a eieular Sperture, the “manhole,” of 18 inches’ diameter, which i sur rounded with a stone ring ome 5 oF & inches high, on which fits 4 stone lid provided with a handle, In one of the corners Of the covering slab is another opeaing sitsated a few inches from each of the sides and about three inches in diameter, provided with a brass valve, B, to which a chain is atached From thevunder side of the valve a tube, D, extends to within a few inches of the bottom of the square; this is tetnially Jinown as the “organ pipe." Upon the upper side of the cov ring slab is placed the yeast trough, constructed of four sone dae ins the Soe spear ay the are, and a depth of from 24 to 30 inches. A. pump is one of the neces fury’ adjunets of a stone square, Its diameter is about three inches and stroke six inches. “The stone aguare anst be ‘care800) ‘TOP FERMENTATION BEERS, folly cemented in all its joints and should be inspected from time to time, at any defects in the jointing are certain to ake ‘rouble. Tnstead of the water-jacket an ordinary attemperator may be used inside, Slate eannot be cleansed by Boiling. water, a3 it would be likely to crack or pit. Nether can bisulpite of Time be applied, as it would attack the slate, Neutral sulphite of lime is therefore used to whitewash the inside of the square for antiseptic purposes, while coatings or deposits on the face are removed by caustic potash or soda solitions, ‘Loose Piecer.—Where the cleansing method is employed, brew- crs often run the beer from the square or ound info casks oF Puncheons holding about four barrels.” They are placed on ‘woughs in which the yeast is collected that escapes from the bunghole. ‘The casks ate inclined 10. one” side. so ipa oe ene —From ron Upin Fen Span Pole iecatrie aes Sate that the yeast runs down one side only. Sometimes conical ‘inned pipes are inserted into the bunghol, called “swan necks.” through which the yeast works ont into the trough. The casks must be kept “topped up” continully—every two hours ding the first 2;—using’ for this purpose fret the clear trough beet, and when this is used up, bright beer {om a previous brewing, ‘The loose-piece swan necks are often so arranged that. the same trough serves both as yeast receiver and feed trough (for topping up). ‘But according to Wright itis much Better to have them quite distin, the only necessary precaution being. to have the bottom of the feed trough some inches above the bung ‘TOP FERMENTATION REERS. Sor holes, so tat the beer level may be well up the swan neck pipe (see sketch, page 800). Burton’ Unions —In this system the principle is the same as with the “loose pieces" but there are many differences in deal, ‘The casks holding about four barrels are permanently mounted fon tll wooden stands, to which they are slang by means of two fxles, one altached to each head, ‘These ‘work in. bearings and peril the eisk to be rotated on its axis, the front trunnion having a square head upon which a handle fis for this pur- pose. The bunghole of each cask is provided with a conical brass socket, into which fts a hollow brass pig, carrying the ssa meek fo comvey aay the yeast. ‘This is carried up ver tically @ foot and a half or two feet, makes turn of half circle and curves over into a long wooden trough which ex- tends between the rows of adjacent casks, called the yeast righ. At one end of this another vessel is xed, called the eed trough,” which as a capacity of five or six barrels. A, tap is fixed into the bottom of this, from which a pipe of about two, inches diameter proceeds, extending in front of each row'of unions and giving off a short branch to each eask, with Which it cam be connected by means of a union joint to's tap permaneutly’ fixed in the-head of the cask Another cock xed in each cask exactly opposite the banghole, and i= peo" vided with a short tube, which projects some lle distance ine fide the cask, and which ean be raised of lowered by means of screw. ‘This serves forthe removal of the fermented beer, aid 4s the tube communicating with the tap is some litle height above the bottom, it serves to hold back the bottoms. Whe a set of unions are cleansed, the swan necks are fist removed and the feed-pipe communications unscrewed: the handle is then at tached 19, each cask in tera, boiling water poured into it and the cask tated on ite axis! This is an objectionable feature in the system, for the introduction of large quamities of hot Water into the fermenting room necesarily raises itt tempers ture. (Sykes, the Principles and Practice of Brewing, 1857, 48) “Atemperatira are made either fixed or movable. The fixed are made of tinned copper pipe, oval in section, and the whole forms a continuous coil circling the tun about three tines, Movable attemperators are suspended with chains and balance weight802 ‘TOP FERMENTATION BEERS, Arrangements for Skimming.—Small rounds or squares are ssually skimmed by hand. In large rounds either 4 “parachute” or “skimming” board is wsed, The parachte is @ fanne com nected with a pipe penetrating. the bottom ‘of the tun. For founds, the skimming board is made ta revolve around a cen tral rod, and is capable of being saised and lowered, 8 well as Yotated, from the outside of the tun. Te pushes the yeast be fore it into a trough, which extends (instead of a parachete) ftom the center tothe edge of he tus, provided like the paras chute with a down pipe through the bottom of the tun, (Wright, a Handy Book for Brewers, 1897, p. 498) Tn the’ equares the trough extends along one of the sides. A Rotary Pump is used for rossing and iso constructed thet it permits of the raising of the continuous stream of wort, oF pumping air into the fermenting wort ‘Another contrivance for rousing and erating at the same time consists of a small cask of shout tee gallons’ capacity, with both its ends removed and having a number of holes bored Through its sides. Te is weighted with lead $0.28 {0 sink eadily, and suspended by a rope passing over a ples. The TOP FERMENTATION BEERS, 83 cyst It don into the fermenting. wort and pulled su Sey fo sat lata sve fn erie by repeating this GGytes, the Principe and Pratie of Brewing, 57, ps0) The omotat of gat 10 be added is dependent win the sy ve of ferentatig ted, the fermentaon temperate, gran Siworts fermented, wate and temperate ed proface Sort guilty and consent of tar enplyed, aad ‘moe Wit te Yorkhie stone ageare spre, a slow typeof yet employed at the tse of only Bo pounds por bara ‘he tolling tbe for theater estes maybe found safe (Cniches Brewing sad Mating’ Practcaly Conered, 138 pase 50): BREE GRRE SE, Cu km iearma i mi SISSEL GSE Aios GD) ISSIS: Sy Sa In inny breweries the yeast i added to the whole of the wort after dens fenced the fermenting tan” Sykes eso Sends ef ron down a all portion of the wort a 9 f- festa of from 65" to 75" Fy and to mbt the yeast wih th [iris way trap and vigorous growth of sent fe secured ftom the ont on the reproiin of any Sacto orgtaiann thou shea happen tobe pes, efetaly held i chek ‘The remainder of the wort then sin in-t'a lightly lower temperate than that which the whole Bull to have when coltced 2 tat a th Goth the gyle ay be at th proper feat The wort, wile bang eoleted, i osted at fegsst {tvs in onder Un hn yet inay be evenly iaredthroogh ‘Where puch sousng sad sero tes lee the yet wi alii Hist, tnd Ine yeast resved for pag (tone True stem) The best yee come fom bree of medium gravy, ot too avy hoped, Instong, wore the yeast Gradually econ804 TOP FERMENTATION. neERS, $ sluggish, and in heavily hopped wort its surtice acquires a coating of hop-resin, which naturally Interers with the fae tment ofits proper functions (Sykes). ° Fermentation Temperoares—The weaker beers of sbout 18-40 29 pounds Long, (124 t0 19% Balling) are started at about 48° to 60" F and are allowed to sie to\€0" fo 7o"F. Stanger teers are slated from s6" to 38" F, and are allowed (0 £0 UP 78 Where the plant is provided with powerful attemperators the fermentation may be commenced at higher temperature and seine within nrower ii ay betwen Ga an Fy wih odd rests. Lower fermentation temperatures are said (0 give ‘beers with finer favor. me ted Appearance of the Heads of Yeast During Fermentation (ae- cording to Sykes).—Two or three hours after pitching, sal bubbles of carbonic aeid Begin to ree tothe surfase In another two or three hours froth begins to form around the sides of the essel and this gradually extends over the whole surface and Increases in voltne, ail what ie termed the “ealifower stage” is reached. ‘This then gradually passes into the “rocky head stage” The heads go on steadily Increasing for atime, and offen attain a height of three and four fect above the sur face of the wort. ‘The more or less “frothy head” how co imences to fall ad the “yeasty head” commences to form, This is in a constant state-of mation from the continual formation and bursting of the large bobles of gas. With the commence: iment ot the formation of the yeasty head, what ie known a6 the "skimming point” is reached, the normal time for Wis being about 48 tours from the time of pitching. The gravity cof the wort will by this tine, according. to” cireamstanes, fave been reduced 10 (om one-half to tweshieds of ha orig nal gravity. Te i at thi pot that che separation ofthe yeast from the wort begins in the cleansing and skinning systems, snd itis also the point at which the treatment of the beer on the. diferent syste. diverge. ‘leaning Ssstem-The wort is pitched at 55°16 60 F, and when its gravity is reduced abost one-half, and its temperature has risen to about 70" which is generally reached in 36 (0 #0 hours alter pitching, it fs sun ito the cleansing eas, lose ices, oF Burton unions. ‘The temperature is cas kept down ‘TOP FERMENTATION BEERS. B05 fn the stall casks fo 70° in winter, Where the tasks have ne temperators the beer is run down at 2 somewhat lower tem: perature in simmer, ‘The casks must be Kept contineally fall fy feeding or topping wp by hand, as otherwise the yeast is not Completely ejected, rome of it, sinking to the bottom, and the deer is likely to acquire a yeasty taste, (See also above under ‘Loose Pieces” and “Burton Unions.”) "Stimoving System: (according to. Sykes) —In this system the fementation ie started in the same way as in the cleansing sys tem, but when the skimming point is reached, the wort, instead bf being rn off info cleaning cask, is well roused. AS scor Sh the head beging to assume. distinct yeasty character it ie “kimmed off onee in every six hosts, of even oftener, by hand oF Special apparstns, and the wort which passes of with the yeast ‘hould be freed Seon the later and seturned tothe Yat. When the {eanperature of the fermenting wort has risen to about sO” F the bttemperator ie started slowly, and the flow of water through i iso regulated thatthe heat iy allowed to rise half a degree every tiree hours, When the temperatore has reached 65° to 66° F. the attemperator is put into more vigorous action in order to prevent any furthtr rise of temperature. Aa soon as the proces Of fermentation begins to slacken, the temperature is lowered Siti reaches Go" Fe Skimming is kept wp till the wort is judgee to be able ta throw up just one more head of suficient thickness fo. protect it from atmosphericl contamination The right point to top skimming is found by pushing a smal portion of yeast on one side and examining the surface of the beer thus exposed, When this appears black and clear, denoting that there fs seacely any more yeast in suspension, skimming ie Hopped, and the head which subsequently forms is allowed to remain undisturbed Dropping System (according 10 Thatcher, Brewing and Malt ing, Practically Considered, 858) This system isso thoroughly Salted for protlucing modern Fight gravity pale ales that its adop- tion will ultimately become general among the brewers of the United Kingdom, ‘The beere after Being fermented in rounds of squares, as sual, until the skimming point is early reached and the cortet temperature attained, are then: dropped into suitable ‘estes, situated upon a-lower oor. These dropping vessels sre ireneaily aquares or rounds, rather shallow, preferably com806, TOP FERMENTATION BEERS, structed of slate, oF wood, ‘oF wood, copper fined, the shallowness induc ssoston of yeast hy surest cng des ers are attainable, "Atemperators are aed in both top wed mea 3 xed in both top and Souom veil After drppig the ets are treated nop the ‘ordinary skimming system, removal of yeas, atemperaton, ete By dropping the beer, the yest i thowoughy seated an thes stimulated to vigorous reproduction. ‘The dirty head comaiing op-esins, bacteria and other forcn matters, is Tet fh the fon ese, consequently only fresh and clean supa of year ce) dropping vessel. - flowing i's tpl fermentation ofan 18 pound (12% Bal Se a By Ee Memperasor oft skimming every three bears, BE ESP eset monn 2 Geko Yorkshire Stone. Sauare. System (ae r Handy Book for Brewers 18) This syne Sat ete fo fer Ths nc nb snd oie of the ve a inst it, alo the dificaly of maitsning thorough clemtness on account of the laity of the stone sab influence of boiling water. wire cach rade te ‘The yeast tsualy nixed with iy mined with wort in the upper sauare (see above), and then alowed to run into the lone whice ‘een filed or nearly Bled. Periodical reusing ty means of sump, the number of strokes given increasing with cash repei= tion is the comerstone of this stem. It begin betweeh oo sai. 30 hours ater pitching, with the pumpeousing Cf the conte of the wpper reich hs ha se nce sf wort le in ty ow, However allowed, by opening thé vahe, to fw ‘ ‘saute. Subsequent pumping are fom the oe, uate into the soper, whence the wort Rows. tack fo the lower agsin, through the open valve, these puspings ing cen Nine at interval, ul de degree of attenuation os tected wcich yeast begin to orm The yeast works out of a hole int the sper square, ind the Deer oF Wor which seas ‘TOP FERMENTATION USERS. 807 from it flows tack into the lower square, through the valve. ‘Fhe latter is left open fil the fermentation has nearly reached its term, when it iy closed for good, any excessive formation of eam being afterward skimmed from the manhole. Owing to the enormous degree of aeration and the mechanical rousing Inhich the fermenting worte sndergo, the range of temperature Ton be very much restricted. Ie-rately exceeds 6° F, compared with the noraul 9°, 10" or even 12° of ordinary systems. ‘Cleansing in Ponias.—This system is dropping into disuse ato ether. ‘iter the yeast-making has ceased, the beer is allowed to rst for 24 to a8 hours, 30 a8 to deposit the balk of the yeast held fnsuapension, and’ a5 soon as fe hae become sufficient settled itis ran olf either into the store or the trade casks, care being {ten to avoid any agitation which would cause excessive roth ing a0d the rise of yeast in the tn. "Ail casks must be thoroughly steamed before filing. After racking, the packages are bunged and brought to the cellar, the thongs are again removed that any excess of yeast may work oat, fod the packages are filed with clean, bright beer. The stock ters ustally receive p porous spile oF bung to give necessary ‘ay noPmxG, ‘Aes usually, and blice beers sometimes, receive an addition of hops in the storage or trade cas, the quantity varying from one quarter pound for mild ales to one pound per barrel for pal, Titer and stock ales. The kind of ops used for this purpose wre Bavarian, California, Mid-Kent and. Sussex (Thatcher). ‘The beer, through dey hopping, acquires greater stability and hop flavor, while the tannic acid of the hops promotes carfca- tion. ‘The hope are introduced into the empty cask by means of a wide funnel, through which hops are pushed with «short ‘wooden rod, care being taken that the hope aze simply loosened 4nd not broke into fragments (Sykes). Hops contain diastase, Which degrades certain types of maltodextrins, 40 that they Become fermentable Stock beers updergo a secondary ot slow fermentation in the storage or trade cas [f this fermentation is usualy Tvely,808 TOP FERMENTATION BEERS, {he beer is sid to “fret” or “ick up” The seondary fer: Sematon fied ou not by the ane yt te ented the sugar during the principal fermentaon bos by ite often wild yeast. ‘The malto-dentins of he bee eee substance for this fermentation, being party dogaded Te on sion enzymes contained in the Yeats and by the darts en dsced in dey horbing. Thos, teers tha ate dey henge ee sneat dow lower inthe cask than beers whopper, be most back beers. "The fermentation of the tego tenet ae {he breaking down ofthe destiny eps the beer choca ay carbone acd gas, and this conden fp cent er neg the development of foreign fermente, Thercore, «towed cae ondary fermentation is of the greatest importance Ment Easy lish ‘eers are sent ott sir afer rachng, Wet hee fining, and before secondary fermentation Nas ot ore mand for stock ters having diminished mort aa ett ears: or, the seconary fermentation 1s hastened by fee rolig the cask forthe parpose of kegng the year nee Bension, ad the bers art sent ont fcr storage ot) few vecks Prinivg Often a toation of some kind of satis added 0 {he beers, expecially the blacker, ia the ck which meee ' called priming "The objec isto nga sweet oe Wp to ld secondary fermentation and give “ies oy wie faa has termed “eondton” or “brskne" Tat ter ane slucose {8 added, while for iiss, pining wilh versa 3 recomended” The priming pray pega forthe hegre should ave the fall strength eomited by the extce entero hati «Speci gravity of 1995, o abou go et eat Hling Priming isso practiced where bers show abnorial tariaing or cold water extract of malt ay be prepared snd added eek to prodice a tore vigorous atcndaiy feces Vottng—tn many breweries it i sil castomary to bend a young beer with an old one that shows aif and dete fede in a marked degre, n order to pve the product the characte of ee. Especially is this done with stout The od bene oo caled vas and as ch st 35 por cette Vended a tee whee the young beer. “The frat regise” sys Weigh“ tat he vats showld come ino rapid blending condition which igs s high degre of acidity, short of sourness, however ceued ath ‘TOP FERMENTATION BEERS, 809) sbsolute briliancy, results which are genérally secured by fer- ‘menting bers of no remarkably high gravity a high temperatures, and supplementing this with rousing and aeration, Ifthe ordi ary English eystem be followed, vatting is perhaps the only ‘way of geiting that amalgamation ‘of flavors which characteries 4 perfect stout. “Accordingly a blend of a vatted stout, having 2 gravity of go pounds (zo percent Balling) of higher—the higher the bette—with a sweet running porter of say 18 to 19 pounds sravity (12 to 13 per cent Balling) will certainly give far better Fesults than a single stout brewed at 24 to 25 pounds gravity (16 to 17 per cent Baling), and sent owt unblended.” Wortng—Stout snd porter for immediate dratight often, be- sides Weng blended with vated stout, receive an addition of ua fermented. wort varying fom half a gallon to a gallon and a half per barrel (Southby, Practical Brewing). Those stouts Which are intended for botting and export must not be worted Finings are added ether before the beer is sent out, ot by the customer in his cellar. About one. pound of good isinglass is tmade up to about 10 gallons, according’ to processes familisr to the American brewer, the cold method of preparation being em ployed, and tartaric acid and suphorons seid are astally ured in cutting. About one to-two pins is added to a cask (134 U. S barrel) ° Beor Storage (according to Southby)—Beer may be stored tither in the casks in which i is to be rent ott, oF in vats of larger or smaller size. ‘Tn former days, vatting was almost uni= versal, but since the great success of the Burton ale brewetes, ‘alting has gone more and more out of vogue, and is now almost confined fo the storage of the stronger class of black beers ad fome special varieties of strong ale. For stout, the vating ays tem seems alone capable of inducing those pecliar changes and the development of those ethers and Ravors 20 inch valued in the fines productions of the London and Dublin porter brewers, When storing ale in cats, i is necessary to provide against the excessive development of catbonic acid. This is wally sffected by the use of the porous spile ‘These spiles are made ftom the wood of the American black ‘ak which i full of tubular cells running in the direction of the grain. They are made about an inch long and turned slightly conical. They are not pointed, but both ends are fat and ext810, ‘TOP FERMENTATION BEERS s across the grain, thus allowing an egsess for the carbonic acid as is generated.” As, however, they fatten the ber to some ex tent, they should be replaced by ight sples short time previous tothe beer being sent out for consumption, When beer has been long stored, the tubes of the porous spiles become clogged with yeasty and extractive matters, so that after a certain time they ease to allow any gas to escape. ‘Therefore, fresh porous sples Should replace the old ineffective ones where beers are stored for fs very Tong time, By storing beer in good eellas, in which a uniform temperature of about 54" F. is maintained, most all risk of the beer Bexom- ing acid i avoided, provided itis well brewed and rom good misterials. There are, However, some inconveniences. inthis method of storage, for, ifthe callars are very enol the beers sored in them are apt, when removed into a warmer stmosphere, to kick 8p, owing to their not having previously gone through that low fermentation in cask which is sure to take place sooner or later in all stook beers. On the ather hand, if the cellars are. main tained at 2 somewhat higher temperature, the beers are apt to chill and become elocdy when removed in cold. weather ‘The fact is, that by coddling beers, while you certainly pre- serve them-from digease, you are sure, at the Same time, 0 Fe der them tender and susceptible to every change of temperature, Borton beers, in former days, were exposed by day tothe heat of the sun, and by night to the fost, and, by this treatment, they hecame so hardy that they retained their condition and biliaaey under the most adverse infences. In Burton the usial practice {is (Southby, 188) to stack up the easks in open yards, covering them up by means of hurdles wattled with straw. A¥ the warm weather eomes on, further protection becomes necessary, and the casks are cither placed in the now vacant malt house, or the straw is frequently wetted doring the day by sprinkling it with Ales of sufficient strength, or pale sles in which a large propor: tion of hop hae been used, can be stored in this rough manuer swith safety, bot 2 great rise run with the lighter clas of ales Unless they sre stored in cool cellars ‘According to Wright, ale for bottling should be allowed to 0 vthrough ‘all its cask changés, spontaneous. brillianey (um Tor FERMENTATION vEERS. Sir sided by finngs) at the end of them being the simplest criterion Of ripeness for batting. ‘The temperature of the botling cellar shoild not exceed 5° F. 10" B), and may well be lower, anda fair amownt of ventilation, Lit ean be managed, with a uniform temperature is desirable When bottled: however higher temperature i requived to iste proper condition, say from 38° to 60" F. (10s" to i6" R); bet fate that too speedy maturity is not to be wished for, pointing, as it does, to favity brewing or incomplete secondary fermentation ‘Messrs. Bass & Co. used to ise the following instructions to their agents “The proper season for bottling pale ale commences in No- vember and’ ends in Tune “Pale ale should not be bottled during the summer months; nor ster hot weather has set in, even though the temperature shosld Steward become coo, “The ale should be placed bung upward in a cool, venileted store, about 50° to 35°F. temperature. the ale should get into brisk state of fermentation, a por- ous cane or porows oa spe should be inserted fn the bung atl the excessive fermentation has subsided, when a tight, close peg ‘should be substituted “Ale should never be allowed to become fat “Te should be bright and sparkling when botled, bat mot er renting. The botles to be corked directly they are filled “"n bosting. 2 tap with tube reaching toward the Bottom of the bottles should be ured i “When cored, the bottles to be piled standing upright and not lying om their sides "hen the ale becomes sie, a sediment will be deposited in the hotles In uncorking be esrefal nt to disturb i, but empty the tontents of the bottle into «jug, keeping back the sediment” ‘simple test for bottling Btness ix to fill clean bottle with the beer ahd keep it at a temperature of about go” F. (26° R.) (see “Microscopial Laboratory") for about four days. Tf na de posit shows within this time, good revalts may be expested. Beer Turbidities These are brovght about by much the saime ‘causes a8 those affecting lager beers under certain cteumstances ‘Their treatment is mh nore diffu since the beers are stored812 TOP FERMENTATION EERE, s mainly in casks, and filtration cannot be resorted to, Recoutse is, instead, had to the addition of finings. Beer turbiities may be caused by: Weak Yeast—It the yeast inthe storage cask isthe progeny of ‘a weak yeast i i apt to be light, settles slomiy and rises upon the slightest provocation. Greatest attention mnt be given to the stock yeast to keep it in a condition of strength and. parity ‘Yeasts from mediam gravity worts give the best results, a= those from very high gravities are apt to be overfed and sluggish, while Tow gravity worts may nat satisfy the yeasts jn point of nutciton ‘The precautions to be. used in selection, general treatment, stcengthening and purifying of the yeasts are much the same as for bottom-fermentation yeasts Witd Veast—The types of yeast causing cloudy frets are Sacch pattorionus IIT and Secch. elieoideus, both of which, accord: ing to Mathews and Lott, may eause a distinctly anplearant smell and flavor or stench, but beers which have gone through sch frets may, if otherwise sound, become quite palatable ‘Another wild yeast type found to cause beer turbidity is Sacch ‘iguns, alight, elongated yeast. Tn this cate the turbidity, c- cording to Matthews and Lott, is prolonged and accompanied by tarked fatness, which is probably’ not tncoanected with its in ability to ferment maltose Bacteria Turbidities ~The bacteria most frequently met with in beers, and those which cause undue turbitities besides souring and, in Some cases, seich and ropines, are suring, lactic forms sacchorobacils fostorianns. (these three «produce souring) Butyri forms may produce a disgusting smell, and are sometimee found in returned ales. (Matthews and Lat, ‘The Microscope in the Brewery and Laboratory, 1899). Myeoderma aceti ot bar ferium aceti, often found in returned ales, causes tnarked acidity even when ales are only moderately infected. Ropinest-—This js a condition of the beer of being highls viscous so that it flows like thick oil or even hangs in sting when poured. Tt scems to be due to organisms, but the question js sill in doubt, Slack mal, ight hopping and imperfect cleans ing seem to favor viscous fermentation. “Van Laer succeeded in causing topiness in sugar solution by infection with two kinds of bulls, which he calls bocillue vicosus 1 and bacillus vicosnt and itis known that an organism called Leuconostoc mes oP FERMENTATION EERS. 813 teroides bas the power of converting large quantities of the jie of the sugar beet into a viscous, syrupy mass. Pedioracens tiscarus has been found to cause ropiness in German Weissbeer “Albwoninoid ond govcaled hop-resn turbiditir seem a et %0 tye litle understood in England. As to albuminoid, it would Seem that this form of turbidity admits of a ready explanation, f= the high initial mashing temperatures employed in England favor the formation of proteds of 2 kind that do aot readily precipitate (see "Peptase and Albumen”) and make their appear” nee when the beer is cooled to lower temperatures. (See also “Principles of Brewing”) In America much attention is given tw avoiding this form of turbidity, since the lager beers are stored find consumed at much lower temperatures than ales oF stout, 4nd relatively small quantities of albuminoids, or proteds, as we fall this objectionable class of albuminoids, make their pres tence known, on account of their almost absolute insoubilty at fenperatores near freezing point. ‘Starchy Turbidity: (See "American Lager Beers") ‘Beer Sickness Duo to Dry Hopping.—Sometimes fermentation is too quickly accelerated in the cask by the addition of hops and 2 permanent “fret” ensues, while at the same time an unpleasant favor becomes noticeable.” This may be eaused by organisms in- troduced with the hope. ‘Yeast Bite ie a condition of the beer of having a bitter clinging isagreeable taste. This {s altetbated by English authorities to = number of causes, such a5 too higil temperatures at the end ‘of primary fermentation, insufficient aeration, or the presence of foreign organisms, such as Sacch. pastorianus 1 f ‘Biculphite Smell or Stench ts attributed to the reducing action of bacteria or even yeast on the eulphurous acid it contains, in Which este sulphureted hydrogen is formed, TOP-FERMENTATION BEERS IN THE UNITED STATES. In the United States a somewhat different system of brewing thas developed in the production of top-fermentation beers, from those employed in England. While the American stock beers sre patterned after the English stock les and stout, crea, Holy, of Present se ale takes the place of the English mild ales, and tmore receatly the American ale Drewers are equipping their plantsTOP FERMENTATION nEERS, ‘TOP FERMENTATION BEERS, 815 with refrigerating machines to brew s beer—Briliont or sparkling Ue-—that combines the properties of lager beer and ale, } ey @ ‘Syarkling, brilliant beer with an ale taste and aroma, Since these Fes have been put on the masket, tp-fermented bers have gained ome of the ground ‘which they had lost in competition with lager bees. Tn the main, the equipment of a modern American ale and porter brewery does not difler essentially from that of a logit Up eeneoe The chat clr of the gst er ene errever, cam be dispensed with, a carbonating room taking itt plac, we the stock cellar is retained, since some of the ale be stored Materia Seventy per cent of malt, 30 per cent of wnmalted cereals; or 75 per gent of malt, and 25 per eent of Sugar added in the Kettle, | ‘Mashing elhod, ijl temperatare 122" F. hold 30 minutes, ton in 698 mask, ‘hold ps4" F. for 30 mntes, run up to 162°°H nai anil: comverson is complete, rest one how, tap, toil HilMaget beer, Sing from one to-one and one-half poupds (of Bie fer Barrel” Add sugar GF used) 0 minutes before rom | ing on. "Baling of wort, 24 per cent, Cool, give from one-half to tnt pollud’ of yeast per barrel. Use skimming system. After Yyeartomaling is over, lt sete fortwo days, fil into trade bartels, find add 10 per cent Kriuten taken 36 hours after pitching. | For treatment of grits, fakes, et, see “Mashing, Operations” fog Lager Beer Brow like present use ale, Balling of wort feom 13 t0 15 pet - “eens, hops ons and one-half pounds per bare ‘Formontation-Skinnming system. (See “Stock Ale” and ‘Brewing in England”) After yeast-making is over let settle for two days, bring into sorage tanks at temperature of cellar (a? F.). Add Sings, pump over ia § to 6 days, fine agai, coot {96° F, carbonate fer and rack, of ron from storage tanks to ‘hip-easie when there is no. carbonator, fine with ispglass and treat generally like lager beer. Temperature of chip cellar about ok. ‘Krausening with lager beer Kriusen cannot be recommended, as the character of the product then approaches too much that of | lager. ‘Seeriona View O} = ac] SESE etapa dra acl Eres Wor sconc pc816, TOP FERMENTATION BEERS, Moteriol—Pale malt alone, oF with a5 per cent of sugar Mashing Method tanperatore f mach tran 9" (6 151° F, rim hot water through underletorpfaf to raise the ten perature to 154° F mash all iverson ts complete, rest for tne hou, tse fom two to thre pounds of hops per barrel ang one-third afterall the spargings are in and wort boil ove third after boiling one hour} bot! one hour longer, and add the last ‘one-third about ten minutes before running out. Baling 16 to Sper cent. If sugar is used, add per eent 30 minutes before sunning out. Sparging water should have following temperatures: Fiest, 76° Fas second, 170" Fs third, 165" Fos fourth, 165° F. (See afso “Brewing in England.") Fermentation Cool the wort to 50°F, add die and one halt pouuds of yeast per barrel, let temperature sae 1070" ater 96 ours oe fr 30 mises and hat yy ‘as in which the yeast is skimmed off After eas fakipe fo over Tet scl for wo day ran into ade taco a age swarter pound of « good quality of dry hops Bet Batre and i ion in fe en son ot ete tua et ee Bore four months. (See also "Brewing in’ Eng. “The principal requirements, a5 compared with ale, are greater palate-fulness, pronounced malt favor and darker color. Tt is Dest to use mixed malt, i.e, a mixtute of high aad low lila, fried malts. TE this cannot be had, caramel malt, “back” malt and sugar coloring to the required amount should be added. ‘The mashing method and general treatment of porter and stout fare the same as for stock ale ‘Hops-—Porter, one and one-quaster pounds per barrel; stout, ‘wo and one-half pounds per barrel. Added in the same manner as to stock ale. Sugar (if used) to the amount of 25 per cent audded inthe ketle 30 miautes before running out. Porter, 19 pet ent Ralling strong; stout, from 16 to 18 per cent Baling Fermentation like stock ale. No dy hopping. Store three to four months, ‘TOP FERMENTATION BEERS, 817 Stock beer for boting (ale or ont) should go theough ox sty cask fermentation secondary frsetation) and afer aos {hrc to si month it sold be fed in bes, wile moderately they at fm G5 to yor F-when i wil rave suficen a3b bone bri agen and aves pangemt favor, Ber bot evn to secondary fermentation becomes too wild in the bt Mie "tne bette ste bers are not pstearised (See aso “Brewing in England) ‘he process Gf manufacture of this bee may be copied from she Getman metbods, “However, the mteral enpoyed 0d ftied of mashing i usally quite fren Wheat malt i ‘Minemes, bot not generally, ase. Tstad gris are employed {o'the amount of abou 90 per cent tgeier with ple al “Tu ite ee tated as tae, the math eared at aout go" Gash), and tompeatre tuted by ation of grit mash ané Ser to about Gate" FD. The wort bled for shor period about $0 mints) with Hope fom one-half to thre Suters pound per bare Seng of wort aout 10 € 12 per cent Baling Foreman of beer doing fermentation, see “Berliner Weiss pecr”le yeast should tot be employe as soften the case tu yast oan 2 Wes hes yess shouldbe obtained in ease of fed, Tn. America the fermentations generally conducted in fais isftad of eaks in which cae the yaw iad of ‘After fermentation the bet is kriencd and fled tn bates Ndouetly the Armerion arte could be mech improved by canloyng the material as wala the mashing method fn ogy in German Weve ber brewer, epeily the material a0 Hs wil under no circumstances yield tose aunode that ve ‘Weis bert character a2 whent mnt does Certain there tec no Fenton hy Alberian West Ber Brewers should mot Be tie to procre' eood whest mae ‘Weis beor in America tometines store, bonged, and ed ike lgee beer bt a briliant Weis eer dors sot ce fetch the fancy of te conser, ho ae asasomed fo the elo, ively anti of Bern fame : ordeal of Weis beer production in Germany ste me ageLike California steam beer, Kentucky common beer is many consumed by the laboring classes, and is chilly brewed in Louise ville, Ky. Te is marketed while still in an early sage of fete Meterais employed are: Barley malt and about 25 to 30 per cent of corn, with some sugar color, caramel or roasted mall 19 sive a dark color. Bailing of wort about 10 to 11 pe cent, Mashing temperatures vary great, both low and high inital temperatures being taken. In the latter case the corn mash is cooled with water before running into the mash-tun Boiling.—The wort is boiled with about one-half pound of hops per barrel and cooled to Go" F. (2° to 13" R). Fermentation The wort is pitched with one-third of a pound cof top-fermentation yeast pee barrel, allowed to come fll in Kriusen, and then transferved fom the fermenter directly into the trade packages, which are placed om trough, into which the yeast if allowed to work out.” ‘The barrels are kept fall com tinudly by topping up every few hours. After 48 hots in the barrels the fermentation is over and the barels are banged when very much gas is required they may be closed in 24 hours ‘The beers are not ae a, rule Kriusened, nor fined, and con- sequently have a "addy" appearance, bit a moderately clear article can be obtained ifthe saloonkeeper lays in a supply $9 that it can settle a few days before tapping. ‘TOP-FERMENTATION GERMAN BEERS. Of the many varieties of top-fermentation German beet, itis only Weiss beer that has been able to compete with the lager beers, while the others, being gradually displaced, are but litle known, or enjoy only a local reputation. ‘Although the methods for the production of Weiss beer vaty considerably in different parts of Germany, i¢ may be of interest to consider only the Betliner Weiss Veet, as that ie the kind Which seems to’ have outstripped ite rivals in Germany in. point ‘of quantity consumed, as well a inthe United States, where ®t is considered the one type worthy of imitation. Derliner Weiss beer should have a very pale color; be moder- ately clear, distinedy tart ‘rch in ‘carbonic acid, 2o tha. it 818 TOP FERMENTATION BEERS, * TOP FERMENTATION BEERS. a9) foains strongly when poured, and should hold the foam moder- ately well ‘There are quite @ number of variations of methods employed in the production of this beet, even in Berlin, but we will con tent outscives with giving only one in dra "The Materials employed are wheat malt and barley malt, hops ‘and water, ‘Three parts of wheat malt t one of barley malt tras formerly considered to be the proper proportion, but since a ifeater degree of transparency is required of the product, the i ‘nation i of late to take less wheat malt The original Baling Wrort is about 10 to 12 per cent, amount of hops about three= ‘Quarters of pound per 100 ponnds of mal, or about one-quarter Sf a pound per American barrel ‘The water employed. shoyft contain some salt and gypsum. 1 it does not, t may be prépared by adding about five pounds ff table salt per 100 barrels, and as much gypsum. ‘Moshing Operations—Three parte of whest malt previously dampened, so a8 not to be crushed 100 fGnely, and one part of taciey malt are run through the fore, or ouside, masher, to gether with cold water, and the temperature raised by runing fn ot water from the mash pan to the very thick mash undil 3° IR, C18" F_) ie reached, Part ofthe hot water (about one-thied) [3 left inthe pan, to which about three-fourths pounds of hops is fidded per 100 pounds of malt, and boiled from 20 to 30 minutes. ‘Then, a “lauter-mash” is drawn, run into the pan, and boiled to ether with the hop decoction for a few minutes and returned fll the temperature of the mash reaches 48° R. (yo F.).. The free thick mash is then drawn, boiled Sve minutes and returned bringing the temperature of the mash up to 55° R Gasq" F.).°A second thick mush brings the temperatare up to 60" R. (157° F). ‘The nash now rests abbot 4o mints, when the wort is tapped and immediately run over the serlace cooler and through pipe sooler, into the fermenter, where yeast is added, It is noteworthy that the Weiss beer wort is not boiled, and consequently the genuine Berliner Weiss beer isnot s0 clear, ‘owing to the large amounts of proteids it contains, in comparison to those beers for which the wort is boiled, as is the case with Rostock, Hanover, Thueingian and Saxon Weiss beer. Fermenting Operations The pitching temperature is about 2° R. (39°F) in summer and 14° R. (64° F.) in winter. The