xii

Hollow tile. Tinning, galvanized and corrugated iron work.

Plumbing. Cement floors. Plastering. Asphalt floors. In-

sulating inside walls of cold storage, stock houses, etc. Mis

cellaneous specifications. Refrigerating machine. Machinery

and millwright work. Coppersmith and tank work. Foun-

dation work for machines. Piping. Lightning rods. Appli-

ances and apparatus.

CHEMISTRY

.382-433

Definitions. Chemical combination and mechanical mix-

ture. Non-metallic elements. Light metals. Heavy metals.

Chemistry of carbon compounds (organic chemistry). Alco-

hols. Organic acids. Fats and oils.

Gelatin and isinglass. Carbohydrates. Starch, dextrin and

Balsams and resins.

Pectin substances. Torrefaction, or roasting prod-

Nitrogenous organic compounds, albuminoids.

zymes, or soluble ferments. Diastase and starch. Peptase

and albumen.

sugars.

ucts.

BREWING MATERIALS

En-

..434-497

General. Water. Hardness of water. General properties
of brewing waters. Improving water.
ing waters. German brewing waters. Extract-yielding brew-
English brew-
ing materials. Starch-containing brewing materials. Barley.
Barley malt. Wheat, wheat malt and rolled wheat. Rye,
rye malt, rye flakes. Oats. Corn and rice. Corn and corn
products. Starch. Brewing sugars. Hops. Hop prepara-
tions. Colorants. Varnish. Pitch. Clarifiers. Antiseptics.

| Preparing and packing samples for examination.

MICRO-ORGANISMS

..498-526

General biology. Protoplasm. The living cell. Assimila-
tion. Excretion. Respiration. Reproduction. Osmose. Fer-
mentation, putrefaction and decay. Biological description.
Filamentous, or mold fungi (hyphomycetes). Table of molds.
Fission fungi, or bacteria (schizomycetes). Table of bac-
teria. Budding fungi, or yeasts (blastomycetes).
yeasts. Table of cultivated yeasts.

FEASTS AND FERMENTATION

Table of

-527-556

Historical and explanatory. Fermentation other than alco-
holic. Alcoholic fermentation. Beer yeast. Differences in
the behavior of yeasts. The products of alcoholic fermenta-
tion. Influence of fermentation products and other agencies

on yeasts. Chemical composition of yeast. Carbohydrates.

Nitrogenous constituents of yeast. Yeast enzymes. Yeast

extract like meat extract.

PURE YEAST Culture

.557-570

General. Pasteur's pure yeast. Hansen's pure yeast. Han-

sen's pure yeast apparatus. Operating the apparatus. Wahl

and Henius' pure yeast apparatus.

MALT HOUSE OUTFIT...

.571-586

Transfer of grain. Elevators and conveyors. Cleaners.

Malt storage. Barley washing machines. Steep tanks. Floor
malt house. Mechanical malting devices. Pneumatic or box
malting. Malting drums. Malt kilns.

MALTING OPERATIONS

.587-646

General outline. Principles of malting. Points about malt-

ing. Steeping. Germinating. Common floor malting. Kiln-
ing. American malting operations. Mechanical malting op-
erations. Malting in England. Malting in Europe. Chem-
ical and physiological data and processes. Losses and gains
in storing and malting barley. Insect pests in granaries.

BREWERY OUTFIT
....647-697

Gravity or tower brewery. Brew house outfit. Cellar out-

fit. Fermenting room. Stock cellar. Chip cellar. Wash

house. Pitching, and pitching appliances.

BREWING OPERATIONS

.698-868

Composition of

General outline. Properties of a beer.

beer. Beers classified. Wort. Principles of mashing. Diastase

and starch. Peptase and albumen. Mashing methods and

character of beer. Mashing operations. Mashing systems.

Rice and corn in brewing. Prepared corn. Pure starch.

American lager beer. Treatment of unmalted cereals. Wahl's

lautermash method. A. Schwarz's after-mash method. Pres-

sure mashing. Export beers. Extra pale beers. The mash

at rest. Running off the wort. Sparging. Slow flow of

wort. Boiling the wort. Break of wort. Bottle beer. Hop-

ping the wort. Cooling. Influence of different materials and

mashing methods on the composition of wort. Tables.

Fermenting Cellar Operations.-Bottom fermentation. Fer-

mentation phenomena. The yeast crop. Fermentation
phenomena explained. Higher pitching temperatures. Bot-
tom yeast. Strengthening the yeast. Contamination of

yeast. Treatment of contaminated yeast. Factors affecting

fermentation. Abnormal symptoms in fermentation. Vac-

uum fermentation system.

Storage Cellar Operations.-General. On storage (“Ruh”).

Chip Cellar Operations.-Beer in the chip cask. Kraeusening.

Clarification of beer. Bunging. Racking. Carbonating. Fil-

tration. Obstinate turbidities. Abnormal taste and odor of

beer. Stability of beer.

Special American Bottom-Fermentation Beers.-Export bot-

tle beer. Export draught and unsteamed bottle beer. Malt

tonics. Temperance beer. California steam beer. Pennsyl-

vania "Swankey."

Production of Thick Mash Beers in Germany and Austria.—

Properties of thick mash beers. The decoction or thick mash

method. Practice of fermentation in Germany. Chip and

storage cellar. Clarifying chips. Kraeusening. Bunging.

Special German beers.

Top-Fermentation Beers in the United Kingdom, America

and Germany.—English_top-fermentation beers. Brewing

materials. Brewing systems. Top-fermentation appliances.

Fermenting vessels. Top-fermentation operations. Top-fer-

mentation beers in the United States. American ales, porters

and stouts. American Weissbeer. Kentucky common beer.

Top-fermentation German beers. Berliner Weissbeer. Broy-

han. Graetzer beer. Spontaneous fermentation beers. Bel-
gian beers.

Composition of various beers, tables.

Brewing Losses from Malt Mill to Platform.-Shrinkage in

volume from kettle to starting tub. Loss from scouring.
Loss from malt hopper to mash-tun. Loss in mash-tub. Loss
by transfer of wort from kettle to settling tank. Losses dur-
ing fermentation and storage. Losses in chip cellar. Losses
from racking bench to platform. Total shrinkage.

Treatment and Protection of Surfaces.-Cleaning operations.

Cleaning of brewery floors, walls, vessels and utensils. Re-

moval of waste products. Varnishing. Varnishing and

staining iron vessels. Pitching. Painting. Whitewashing

and calcimining.

UTILIZATION OF THE BY-PRODUCTS OF THE BREWERY.......869-877

Screenings and skimmings. Malt sprouts. Brewers' grains.

Underdough. Dregs ("Trub"). Spent hops. Utilization of
waste yeast. Utilization of carbonic acid.

THE BOTTLING DEPARTMENT OF A MODERN BREWERY....878-914

Bottle shop. Bottle soaking. Washing and rinsing. Tap-

ping of barrels. Bottle filling. Bottle closing or stoppering.
Pasteurization or "steaming." Finishing the package. Stor-
age and delivery. Pipe lines.

FIGURING IN THE BREWERY....

.915-957

Calculating the yield of extract of brewing materials. Ta-

ble of Balling reading in pounds of extract per barrel. Cal-
culations according to R. Wahl. Yield in the kettle. Concen-
tration of wort in kettle. Calculating the materials. Table
of materials for one barrel of wort of different gravities in
the cellar. Calculating the cost. Calculating the materials
according to M. Schwarz. Materials added in kettle.
Yield calculations according to M. Schwarz. Siebel's me-
chanical yield calculator. Heat calculations according to M.
Henius. Where water only is used. Where malt or raw
cereal and water are used. At the mash tub. Calculations by
means of latent heat, according to M. Henius. Calculation
of attenuation. Figuring in English breweries.

THE BREWER'S CHEMICAL LABORATORY..
.....958-1010

Analytical chemistry. Specific gravity. The saccharometer.

Comparative tables
of different saccharometers with

specific gravity, and giving pounds of extract in wort per

barrel. The balances. The thermometer. Conversion tables
of thermometer scales. Worts. Beers. Water analysis.
Barley. Malt. Corn products and rice. Brewing sugars.
Colorants. Hops. Mineral oil. Chemicals, standard solu-
tions and reagents. List of apparatus. Baumhauer's alcohol
table. Balling's extract table. F. Allihn's dextrose table.

THE BREWER'S MICROSCOPICAL LABORATORY...
...1011-1033

Equipment. Apparatus. Reagents. Stains. Culture

media. The compound microscope. Sterilization. Staining

bacteria. Pure cultures of micro-organisms. Examinations

of materials. Rice. Isinglass. Lupulin. Barley, malt and

hops. Water examination. Air examination. Microscopical

and botanical examination of yeast. Detecting causes of

beer turbidities.

xii

LUBRICANTS AND LUBRICATION.

1034-1041

Theory of lubrication. Action of lubricants. Anti-friction

metals. Kinds of lubricants. Chemical and physical prop-
erties of lubricants. Lubricants for different purposes.

LEGAL RELATIONS OF THE BREWER.....

1042-1102

Taxes payable to the United States government. The

stamp tax. Special taxes. Books and returns. Removal to
warehouse. Bottling beer. Marking casks. Penalties. Ex-

porting fermented liquor in bond. Tonics, etc. What is in-
toxicating liquor? Liquor laws of the states and territories
of the United States.

BEER DIETETICS AND ECONOMICS....

.1103-1139

Purity of American beer. What beer was and is. Report of

the United States Senate committee on manufactures. Re-
port of British beer materials committee. Intemperance as
affected by general natural laws. Effects of beer on those
who drink it. The temperance problem. Statistical informa-
tion on revenue derived from liquor traffic, capital invested,
value, imports and exports of materials, etc.

MISCELLANEOUS INFORMATION ....

..1140-1156

Standard dimensions of brewery vessels. Sizes and dimen-

sions of standard Corliss engines. Memoranda for builders.

Horsepower of boilers and of belting. Temperature of fire.

Iron pipe size brass tubes. Measurements and weights of

merchandise. Pressure in pounds of a column of water of

certain heights. Comparative table of Beaumé degrees and

specific gravity.

BIBLIOGRAPHY ....

1157-118

Titles and authors of original contributions to the scie

and practice of brewing in the United States.

DICTIONARY OF TECHNICAL TERMS....

English-German and German-English.

PUBLICATIONS CONSULTED

.1185-1209

..1210-1212

A list of books, pamphlets and periodicals consulted in the ___

preparation of this book.

INDEX

1213-J