The Kalispell bee. [volume] (Kalispell, Mont.) 1900-192?, 1903-12-18

qby raising the heap to the dry
kiln and there exposing same to very
high temepratures. From the kiln
the now finished malt goes into large
storage bins and is kept there for
about three months before it can be
used.
The object of this mailing process
is to open up the inner body of the
kernel, making it sufficiently porous
so that starch and albuminoids will
be readily invertible or you may say
predigested for the mash tub.
Brew House.
After the malt has been stored long
enough, it is transferred to the
Brew House, crushed through the
mill and then run into the mash tub
which has been filled with few bar
rels of water at a certain ternpera-
ture. In this mash tub the starch is
inverted into different sugars and
part of the albuminoids is made solu-
BILE.
BY using the proper temperatures
the character of the beer is regulat-
e. right there and a beer can be pro-
duced which is rich in extract and
poor in alcohol, etc, etc.
The extract of the malt. worts,
runs now into the kettle and is boil
ed together with the hops and con-
centrated to the proper degree.
The extracted hops are then filter
ed out and the clear boiling wort is
nun through an enclosed copper cool
ing apparatus which is connected
with the refrigerating machine and
cooled to about 40 degrees Fahren-
heit.
While the cooling is going on, care
must be taken that no air will get
into the heo~ in order to keep all
germs out. which are always in the
purest of air. so the pure culture
yeast may not he infected. A GER
tain amount of filtered air is pump
ed into the hot beer to supply the
necessary amount of oxygen for the
yeast
First Fermentation.
The cooler beer runs now into oper
| fermenting watts and the stock yeas
is added. For the first "a hours nc
fermentation will take place, but the
yeast takes up it's nourishment from
the beer and multiplies itself rapid!
and then starts to ferment, splitting
certain sugars into alcohol and car
bonic acid. Carbonic acid evaporates
and forms heavy foam on the top
it also raises part of the undesiret
hop resins and albuminous proteins
and in about two weeks the yeas
h,a 4 oil oe,i Gov
inevitable sugars have been decOm
posed. and it therefore settles dow
to the bottom solid.
While this splitting of carbohydrai
es goes on heat is developed whicl
has to be kept within certain limits
and at no time is the Temporarily
allowed to rise above "a degrees Fab
renhet. This is done through atten
pOratOrs which are connected wit
the refrigerating machine.
Second Fermentation.
The beer is now run out of thes
watts over the yeast into enclose
tanks for the secondary fermentation
and the yeast in the bottom is take
out, examined. and either reused, O
if it shows the least contamination
with wild yeast, bacteria or fungi,
is thrown away and replaced by ne,
yeast from the pure yeast apparatu:
(The treatment of yeast is anothe
big chapter which, however, eannO
be so easily explained, and l can onl
say this. that there is in every up-tt
date brewery a microscopical as We
as chemical laboratory where al
alyses of all kinds are made to cor
troll and manage the brewery in ger
eral)
The temperature in the secondar
fermentation room is kept as clos
to the freezing point as possible
never higher than "a degrees Fail
renheit. Here fermentation goes o
. very slowly for two to three month
and through the extreme cold ten
perature more undesirable albume
is precipitated.
Finishing.
The beer goes now into close
casks which are partly filled wit
chips; then small part of youn
beer from the first fermentation
added to start another fermentation
"finings" are added through the bun
hole and then the latter is closed II
tight so as not to let the carboni
acid escape again. The finings wi
then spread all over the surface Q
the beer and drop down. gradual
taking with it all yeast, ETC., and SCI
tie in the chips.
After the beer has been in thi
stage three to four weeks it is the
ready to be filled in kegs, and a,
though it is then as clear as crystal
it has to run through a filter agail
before it goes through the rackin
| n, q china into tho kooc