ment, an hour can be allowed for this to settle. To guard against impure air being drawn in, the filter must not be completely closed, the current of air being merely checked. There is, however, no objection to the sediment remaining in the wort, which may therefore be transferred to the fermenting cylinder as soon as it is cooled. By this time a very considerable sediment will have formed, and as the mouth of the pipe k is at a moderate height above the bottom of the wort cylinder, only a small portion of the sediment is carried through.

The wort at first introduced should not reach above the small tube j, through which the yeast is introduced. The yeast is previously collected in large two-necked glass flasks or tin cans, and in the transferring operation a spirit lamp may be made use of if a gas flame is not at hand.

The stirring apparatus is now set in motion and the yeast well mixed with the wort. As soon as this is done the remainder of the wort is added until its level rises to the upper mark on the glass tube f, the volume then measuring about 12 barrels. The column of liquid in this tube is forced by the pressure of the air passing through the filter into the cylinder, the cock on the upper horizontal tube e being closed, and the cock on the lower tube h opened. When it is not desired to continue the aeration during the fermentation, the latter cock is, of course, also closed, but only after the cock above the filter has been closed.

After about ten days the desired portion of the newly formed yeast can be drawn off. It is here assumed that the cylinder has been exposed to the ordinary temperature of the fermenting cellar; if the temperature has been higher, the yeast will naturally be ready for removal in a shorter time. The beer is run off at the cock 1, and when froth appears this is closed. Some wort from the wort cylinder-which by this time has been recharged with wort for a new fermentation-is now passed in until the level rises to the second mark from the bottom on the glass tube f. The yeast is now well stirred up by means of the stirring apparatus, and the mixture of yeast and wort is drawn off into a perfectly clean vessel (cleansed with hot water and then steamed). When the level of the liquid has sunk to the lowest mark on the glass tube, the cock is closed and wort again run in to the second mark. The yeast is again stirred up and drawn off to the lowest mark; the amount withdrawn now

measures about 13 gals. The portion remaining behind is sufficient to start a new growth.

It is advisable to have two marks in the vessel into which the yeast is drawn off, one indicating 61⁄2 gals., and the other 13 gals. Great accuracy is not required in these measurements.

The yeast obtained is sufficient to pitch 8 barrels of wort, and a new fermentation is started as soon as possible in an ordinary and well-cleaned fermenting vessel. If this cannot be done at once, the vessel containing the yeast must be covered over and set aside in a cool and clean place.

Whilst the wort and the beer are being drawn off from the two cylinders, care must naturally be taken that sufficient air is continuously passing through the filters. Otherwise the liquids will not run freely and air will be drawn in from without. As soon as the yeast has been withdrawn from the fermenting cylinder, wort is run in until it reaches the top mark on the glass tube; the contents of the cylinder are mixed by means of the stirrer, and the new growth then commences.

OTHER PURE YEAST APPARATUS.

Other pure yeast apparatuses were constructed by Bergh and Joergensen, Brown and Morris, Elion, Kokosinsky, van Laer, P. Lindner, Wichmann, Wahl and Henius, and others. Nearly all of those apparatus showed only slight modifications of the original Hansen apparatus.

Joergensen was the first to construct an apparatus consisting of a small pitching cylinder and a larger one to be used as a sterilizer and fermenter. The Lindner and Wichmann apparatus were made on the same lines, and so was the Wahl and Henius apparatus.

WAHL AND HENIUS' APPARATUS.

This apparatus is composed of a fermenting cylinder and sterilizer of a capacity of 48 gallons, and pitching cylinders and yeast reservoir of a capacity of 8 gallons.

In the illustration A is the fermenting cylinder; C, the wort conduit with two valves (a. b); D, steam connection; E, ventpipe for the beer; F, glass tube, which is connected with the cylinder by H and I (inside of the cylinder the pipe I terminates in a ring-shaped perforated tube); G, air-filter (connected with the air-pump); M, doubly bent pipe; K, agitator; L, thermome

ter; a connection between the fermenting cylinder and the pitching cylinder or starter B; P, glass tube (connected with the cylinder in the same way as F); Q, air-filter; R terminates like

Wahl and Henius Pure Yeast Apparatus.

M in a doubly bent pipe; S, small pipe with rubber tube and glass stopper.

The fermenting cylinder A contains a coil through which either

steam, water or brine can be made to circulate, and has at its bottom an outlet pipe with valve and cap for the yeast.

The apparatus, having been tested for tightness by means of water or steam, is sterilized in the same manner as the Hansen apparatus, the steam entering through D into A, and through N into B, which is sterilized first. When sterilization is over a is opened, and the wort conduit thoroughly sterilized with steam before the wort is allowed to enter it. The boiling hot wort new runs into the cylinder, and when the latter is three-fourths filled, a, b and e are closed, and the air allowed to enter the cylinder through d. After a few minutes the water (or brine) is sent through the coil, and the wort cooled, care being taken that air is passing through it all the time.

Part of the cooled wort is forced under air-pressure up into B, the pure culture added through S. and thoroughly mixed by forcing the air in through 1. According to the temperature of the wort and the room, B will start to ferment in a day or two, whereupon it is filled up with wort from A. A few days later, when B is in full fermentation again, it is stirred up (with air through !). and while air still is entering through I, and R is closed, is run down into A and mixed carefully with the wort remaining in that vessel. Part of this mixture is forced back into B and now both are allowed to ferment.

When the fermentation is over the beer in A is removed through E-the air entering through e-and, c having been closed, the yeast is stirred up by the stirrer K and air that passes through d. Now the total yeast is taken out through the bottom opening, the wort conduit C is again sterilized, and the hot wort run into the cylinder to be cooled. This accomplished, the yeast in B is stirred up, air being admitted through 1, and let down into A, mixed with the sterilized wort, part of which is then forced back into B, and both left to ferment as above. In this manner the apparatus may be kept in continuous operation. The principal advantages of this apparatus are: It occupies little space, is not very expensive, and yields comparatively a larger amount of pure yeast.

MALTHOUSE OUTFIT.

TRANSFER OF GRAIN.

The machinery used in transferring or conveying the different grains in the storage elevators or barley and malt in the malthouse and brewery is practically the same in construction and cperation.

The grain, etc., is unloaded from the wagon or railroad car by gravity, that is, it is dumped or shoveled into a chute delivering to the "boot" of the elevator or to the conveyor.

A power shovel is often used when unloading cars. This consists of a wide shovel or scoop, propelled or drawn forward by means of a rope attached to, or running over, a power windlass or shaft. This windlass is supplied with a friction wheel, or clutch, to allow the alternate winding and unwinding of the rope, whereby the shovel is drawn forward or the rope unwound so as to allow the shovel to be moved backward for the next operation. Corners and angles between the windlass and shovel are overcome by having the rope pass over swivel pulleys or blocks and tackles, enabling the shovel to be operated at various points surrounding the windlass.

These power shovels are now in general use in floor malthouses to transfer the barley or green malt from any part of the floors to the openings through which the malt falls into the elevator for further transfer.

This shovel has the advantage over the old method of loading the malt upon a truck or wheelbarrow, wherein the malt is carted to the opening, that the shovel is much more rapid in operation, and crushing of the malt berries by the wheels of the truck is practically avoided. (For illustration of power shovel see next page.)