BEER.

119

f- This pipe is conducted purposely up the wall of the fcrmenting-house, fig. 104, andhas a cock in it, near r, to stop the passage. Just beneath this passage a branch-pipe pproceeds, and enters a large pipe x x , which has the former pipe r withinside of it.Erom the end of the pipe x, nearest to the squares m, another branch n n proceeds, andreturns to the original pipe/, with a cock to regulate it. The object of this arrangementis to make all, or any part, of the cold water flow through the pipe x x, which surroundsthe pipe r, formed only of thin copper, and thus cool the wort passing through the piper s until it is found by the thermometer to have the exact temperature which is desirablebefore it is put to ferment in the great square m. By means of the cocks at n and p, thequantity of cold water passing over the surface of the pipe r can be regulated at pleasure,■whereby tire heat of the wort, when it enters into the square, may be adjusted within halfa degree.

When the first fermentation in the squares m m is finished, the beer is drawn off fromthem by pipes marked v, and conducted by its branches w w w, to the different rows of•ermenting-tuns, marked n n, which occupy the greater part of the building. In thehollow between every two rows are placed large troughs, to contain the yeast whichthey throw off. The figure shows that the small tuns are all placed on a lower levelthan the bottom of the great vessels M, so that the beer will flow into them, and, by hy-drostatic equilibrium, will fill them to the same level. When they are filled, the com-munication-cock is shut; but, as the working off the yeast diminishes the quantity ofbeer in each vessel, it is necessary to replenish them from time to time. For thispurpose, the two large vats o o are filled from the great squares m m, before any beeris drawn off into the small casks N, and this quantity of beer is reserved at the higherlevel for filling up. The two vessels o o are, in reality, situated between the two squaresM; but I have been obliged to place them thus in the section, in order that theymay be seen. Near each filling-up tun o is a Small cistern t communicating with theInn o by a pipe, which is closed by a float-valve. The small cisterns t are always innonimunicalion with the pipes which lead to the small fermenting vessels N ; and there-fore the surface of the beer in all the tuns, and in the cisterns, will always be at the samelevel; and as this level subsides by the working off of the yeast from the tuns, the floatsinks and opens the valve, so as to admit a sufficiency of beer from the filling-up tuns°j to restore the surfaces of the beer in all the tuns, and also in the cistern t, to the°riginal level. In order to carry off the yeast which is produced by the fermentation ofthe beer in the tuns o o, a conical iron dish or funnel is made to float upon the surface ofthe beer which they contain; and from the centre of this funnel a pipe, o, descends, andPasses through the bottom of the tun, being packed with a collar of leather, so as to beWater-tight; at the same time that it is at liberty' to slide down, as the surface of the beerdescends in the tun. The yeast flows over the edge of this funnel-shaped dish, and isconveyed down the pipe to a trough beneath.

Beneath the fermenting-house are large arched vaults, r, built with stone, and linedWith stucco. Into these the beer is let down in casks when sufficiently fermented, andls kept in store till wanted. These vaults are used at Mr. Whitbread ’s brewery, insteadof the great store-vats of which we have before spoken, and are in some respects pre-erable, because they preserve a great equality of temperature, being beneath the surface°i Ihe earth.

The malt-rollers, or machines for bruising the grains of the malt, figs. 101, 102, havebeen already described. The malt is shot down from a, fig. 103, the malt-loft, into thehopper ; and from this it is let out gradually through a sluice or sliding shuttle, a , fig. 103,an d falls between the rollers.

-h ig. 105, is the screw by which the ground or bruised malt is raised up, or conveyedtom one part of'the brewery to another, k is an inclined box or trough, in the centreh which the axis of the screw h is placed; the spiral iron plate or worm, which isgjlj projecting from the axis, and which forms the screw, is made very nearly towh i ’ ns ‘‘' e °f the box. By this means, when the screw is turned round by theee s E F , or by any other means, it raises up the malt from the box d, and delivers it

at the

This

= spout a.

s j s . screw is equally applicable for conveying the malt horizontally in the trough k,.... .‘.“Sly > and similar machines are emoloved in various Darts of breweries for con-

Vcvin ti J ’ “““ s ™ilar machines are employed in various parts of breweries for conp. ° 1 ), e r m . a 't wherever the situation of the works• ‘ j ’ the mashing-machine.

get her.

requires.

a a is the tun, made of wood staves, hooped to-

. -.. centre of it rises a perpendicular shaft, b, which is turned slowlywound

by means of the bevelled wheels t u at the top. c c are two arms, projecting romthat axis, and supporting the short vertical axis d of the spur-wheel x, whtci. -turned by the spur-wheel w; so that, when the central axis ft is made to rev 0 ” 6 ’wil carry the thick short axle d round the tun in a circle. That axle d is form-with a number of arms, e e, which have blades placed obliquely to the plane oi w.