Tonopah daily bonanza. [volume] (Tonopah, Nev.) 1906-1929, 1915-05-08

minute termination, because IL IL Is al
lowed TO so over the result would be a
garden of barley plants Of no further
value for beer making.
How the Brewing 10 Done.
Next comes the brewing by which
the malt Is converted into beer. The
crushed malt is extracted in hot wa
ter. when the diastase completes its ac-
ton IN changing the starch to dextrin
md maltese. One part of diastase Is
sufficient for 100000 parts of starch.
After the malt has been sufficiently
treated the solution is drawn off and
this constitutes the wort. The remain
Ing grains are subjected to a careful
treatment With water to obtain as
large portion of soluble matter as
possible, the worts are united. boiled
hops are added and the wort is com
pleie. Il Is then rapidly cooled TO the
proper temperature, the yeast Is add
ed and fermentation proceeds. Dur
ing the fermentation the yeast devel-
ops. attacks the sugar and liberates
c0rbonic acid gas and alcohol. The
rise OF the carbonic acid gas through
the liquid causes motion and the liquid
IL set To work In fact. the name fer
mentation was originally given to any
chemical reaction in which gases were
! liberated In the liquid. MS for example.
when u piece OF marble * dissolved in
/ hydrochloric acid solution when the
4 fermentation Is complete the beer Is
! drawn Off and stored In suitable YES
/ sells. IN which subsequent slow fer
4 mentation takes place and the liquid
becomes clarified The sediment Of
/ the yeast IL found In the bottom OF the
I vessels IN the ease OF lager beer. while
In the case Of ale the yeast is found
In the form Of scum at the top. This
| leads to the terms top fermentation
and bottom fermentation" or "ober-
gaerung" and "untergaerung" | might
add that the difference is partly due
to the temperature at which the fer
mentation takes place.
Process Like 6readraking.
1t Is found In practice that In order
TO produce "ither one OF these different
kinds OF beer IL is necessary TO employ
yeast yielded by the same variety
This kind of fermentation Is the same
Kind Of fermentation which has been
employed from time immemorial for
the raising Of bread Leaven has come
down from the most remote ages It
is simply dough which has been kept
for several days and In which the
Yeast spores caught from the atmos-
phere have been developed into yeast.
When this Is added to furnished
quantity OF -four and water and later
kneaded together. the Yeast develops
overnight and initiates the dough with
carhonic acid gas. nj the same time. as
in the case ~ beer, producing CORE
spending quantity Of alcohol In more
modern days yeast has been substi-
tuted for leaven. but the cause aud the
results are the same, Some years age
when the temperance movement was
running high In London 1t occurred to
baker to attach condensing coil to
his oven and obtain little condensed
alcohol from the yapor given off by
his bread In baking He made n great
display OF this and advertised temper
nnce bread and had quite run OF
> trade for n few days. until his neigh
boring baker displayed sign sayinl
/ that he left all the gin in his bread anC
=, turned customers his way.
= How the Yeast Works.
e Yeast was really discovered In 1853
: by Anthony van Leeuwenhoeck. will
e his new microscopes He describe
yeast as little globules collected int,
groups Of three aud four" Ii attract
a ed at that time, of course. very it'll,
n attention. and IL was only Mt the begin
!. ming Of the last century that Ii wa
. taken up and the Investigation wa
= made which showed that 1t was a liy
a ing organism and that Fermentation
q was the result OF its vital action. TIL
d subject attracted great attention an
q the study spread IN various directions
o Some scientists carried on the warfar
II of words as TO the possibility of th
# spontaneous generation of organism,
h Others took up the study of disease,
a Other researches have led to the gerI
Theory Of diseases and the discovery @
g toxins. anttoxins and immunity.
3 was discovered that while the grea
Ia est variety of chemical changes coul
10 be accounted for by the action OF liz
IA Ing organisms, there was fermentatie
M which took place In the absence of III
n ing organisms. Recent Investigation
I. have found that all lamentations al
H. produced by engines. that the yeai
pr creates the engines and that the el
r zymes do the work The following
m the last Information that has been o.
% tanned with regard to alcoholic fe
e. menution After the starch has bee
70 converted by mailing into maltose q
H. next change takes place when Il
ty Yeast is added. The yeast furnish'
II the engine maltase. which CONVEX
n. maltose into dcxtro-glucose Then n
ne other Yeast enzyme zymase, goes
or the front to attack the dextro-glucos
no and convert ii into alcohol and Carlo
N. &c acid gas. but the zymase cannot
cd complish this splitting alone. 1t
...t.. nuothar anzvmR which u ~