BEER.

117

^n SCe * U * n l ^ s v * ew * Immediately beneath the granary A, on the ground floor, is themill; in i] lc U pp er story above it, are two pairs of rollers, Jigs. 101, 102, and 103, under#3 for bruising or crushing the grains of the malt. In the floor beneath the rollers arethe mill-stones b, b , where the malt is sometimes ground, instead of being merely bruisedby passing between the rollers, under a, <z.

The malt, when prepared, is conveyed by a trough into a chest d , to the right of b ,from which it can be elevated by the action of a spiral screw, fig. 105, enclosed in thesloping tube c, into the large chest or bin b, for holding ground malt, situated imme-diately over the mash-tun m The malt is reserved in this bin till wanted, and it isthen let doxvn into the mashing-tun, where the extract is obtained by hot water suppliedfrom the copper g, seen to the right of b.

The water for the service of the brewery is obtained from the well e, seen beneath themill to the left, by a lifting pump worked by the steam engine; and the forcing-pipe fthis pump conveys the water up to the large reservoir or water-back f, placed at themp of t'he engine-house. From this cistern, iron pipes are laid to the copper g (on theright-hand side of the figure), as also to every part of the establishment where cold water«an be wanted for cleaning and washing the vessels. The copper g can be filled withcold water by merely turning a cock; and the water, when boiled therein, is conveyed*>y the pipe g into the bottom of the mash-tun D. It is introduced beneath a false bot-tom, upon which the malt lies, and, rising up through the holes in the false bottom, itextracts the saccharine matter from the malt; a greater or less time being allowed for theinfusion, according to circumstances. The instant the water is drawn off from the copper,Iresh water must be let into it, in order to be ready for boiling the second mashing; be-cause the copper must not be left empty for a moment, otherwise the intense heat of thebre would destroy its bottom. For the convenience of thus letting down at once as muchhquor as will fill the lower part of the copper, a pan or second boiler is placed over thetop of the copper, as seen in Jig. 103; and the steam rising from the copper communi-cates a considerable degree of heat to the contents of the pan, without any expense ofThis will be more minutely explained hereafter. (See Jig. 107.)

During the process of mashing, the malt is agitated in the mash-tun so as to exposeevery part to the action of the water. This is done by a mechanism contained withinm *sh-t u n, which is put in motion by a horizontal shaft above it, h, leading from thetool- The mash machine is shown separately in fig. 106. When the operation of mash-tog is finished, the wort or extract is drained down from the malt into the vessel i, calledhe under-bacl c, immediately below the mash-tun, of like dimensions, and situated alwaysl °n a lower level, for which reason it has received this name. Here the wort does not re-toam longer than is necessary to drain off the whole of it from the tun above. It is thepPumped up by the three-barrelled pump 7c, into the pan upon the top of the copper, by ajupe which cannot be seen in this section. The wort remains in the pan until the wateror the succeeding maslies is discharged from the copper. But this delay is no loss of?. e > because the heat of the copper, and the steam arising from it, prepare the wort,is 1 C <1 ^ ^ ecome co °l er > for boiling. The instant the copper is emptied, the first wort

j °°' vn from the pan into the copper, and the seeond wort is pumped up from the„ ^'buck into the upper pan. The proper proportion of hops is thrown into the cop-the k rou Sh the near hole, and then the door is shut down, and screwed fast, to keep in‘ and cause it to rise up through pipes into the pan. It is thus forced to blow

quo the wort in the pan, and communicates so much heat to it, or water, called H-

su r the brewers, that either is brought near to the boiling point. The different wortsthere * eac * 1 ottler through all the different vessels with the greatest regularity, so thatthe el * '° SS oi " tlme > b ut ever - v P art °f the apparatus is constantly employed. Whenand to U ltlon k as continued a sufficient period to coagulate the grosser part of the extract,c °ck iut V! th 0r ^ ,e ^ art water ) the contents of the copper are run off through a largeit, a , l( j ° th p jack-back k, below G, which is a vessel of sufficient dimensions to containwhich the° Vlae ^ a bottom of east-iron plates, perforated with small holes, throughhack through 11 ^ ra * ns an( l leaves the hops. The hot wort is drawn off from the jack-t, L ’ L ; thi ^ k- v the three-barrelled pump, which throws it up to the coolers

all the’nurn being made with different pipes and cocks of co'mmnnication, to serve

coolers r., °*" l * le brewery except that of raising the cold water from the well. The

part of the bn ’i f- fG v . er f shallow vessels, built over one another in several stages : and thaton all sides to A*- w b* c h they are contained is built with lattice-work or shutter flaps,the first ferment f 11 *' I . ee . currents °f a ‘ r - When the wort is sufficiently cooled to be put tofermenting vessel 10n ’ * S con( ! ucte( l in pipes from all the different coolers to the largecient capacity to P ° r §7le-tun si, which, with another similar vessel behind it, is of suffi-Whenever the firn'c* 1 aI1 t,le .beer of one day’s brewings,tnenting vessel in jnt , meil tation is concluded, the beer is drawn off from the great fer-are a great number in°tn . sma " fermenting casks or cleansing vessels N, of which therehe brewery. They are placed four together, and to each four a com-