Year: 1899

page_text: Date of Application, 10th Apr., 1899
Complete Specification Left, 10th Jan., 1900-Accepted, 10th Feb., 1900
1. PETER ARCHIBALD JOSEPH HEAD, of 178, Clapham Park Road, London, S.W.,
Engineer, do hereby declare the nature of this invention to be as follows:-
:-
My invention has for its object to improve the manufacture of the "bubs" or
yeast mashes for the manufacture of spirits separately or combined with the
manufacture of so-called German or compressed baker's yeast, and comprises the
employment of concentrated clear spent wash in the manufacture of such "bubs "
or yeast mashes.
It is a well known fact that, during the acidification of the "bubs," which
acidification lasts from 24 to 48 hours, there is formed, even under the most
propitious circumstances, besides the desired lactic ferments, a great number of
butyric, acetic and other ferments, which have a very bad influence on the
fermentation and in casu on the compressed yeast produced. The formation of
the lactic ferments, although necessary for producing sound "bubs," is besides
always made at the expense of the material which would have served to produce
spirits and the loss of which causes a smaller yield of spirits. This acidification
of the "bubs" is, moreover, a somewhat precarious operation, because the least
inattention of the workmen, a change in the temperature, a want of cleanliness,
the slightest mouldiness of the grain, malt of inferior quality and so on, will
give rise to a large growth of putrid ferments which spoil the "bubs" and
consequently the fermentation of large mashes.
Another disadvantage of the ordinary "bubs is that on account of the long
period of acidification, a large number of bub-tuns is required and these take up
a large space if the works are of any importance. All these losses and difficulties
are avoided by using my process of working the "bubs" with concentrated clear
spent wash.
My improved process is advantageously carried out in the following manner:-
Clear spent wash is obtained by drawing off the clear part of the wash as it
comes from the distilling apparatus, and this clear spent wash is concentrated
either by direct fire or by live steam or exhaust steam from steam-engines or
other machines or apparatus. The arrangement employed for concentrating
this clear spent wash is of small importance providing the spent wash be not
burned, or that it does not settle itself against the sides of the vessel in which it
is concentrated or against the steam-pipes therein.
The bubs" are not mashed for 24 to 48 hours but only for about 2 hours
before being put in fermentation. After the mashing, they are left alone for
about two hours for saccharification and then cooled down to the fermenting
temperature, and during this cooling so much concentrated clear spent wash is
added to the "bub" as to arrive at an acidification of from 12 to 18 per cent.
As soon as the fermenting temperature is reached, seed yeast, or preserved yeast
mash kept for this purpose from a former operation, is added and the "bub" is
further treated and used as usual.

page_text: .
It is desirable that the concentration of the clear wash be such that, when it is
added to the "bub," the density thereof shall not be reduced, for which reason
it is preferable that the concentration of the clear spent wash should not be
lower than about 25 per cent.; in practice, however, the concentration may be as
high as 35 to 40 or even 60 per cent. The spent wash should in any case be
brought up to the density necessary to carry out a pure fermentation, which will
be about equal to the density of the "bubs themselves. The maximum concen-
tration is only limited by burning or setting in the evaporation. The quantity of
concentrated spent wash used should, however, be varied according to its density.
Should it be possible, for example, to make of the wash a thick syrup of about
60 per cent. without burning, the process would require only one-half the quantity
of wash necessary with a 30 per cent. concentration.
By increasing the amount of acid the albumen of the wash is made more
assimilable. The concentration consequently has the effect, not only of bringing
the acid into a form in which it can be added to the "bubs" without reducing
the density of the mother yeast, but also of adding a good food-material to the
yeast and this is the reason why, in my improved process, less "bubs" is required
than otherwise and more yeast is formed.
Another way of using the spent wash is to amend and augment the acidity of
the bubs." It often happens that the "bubs," for various reasons, are not
sufficiently acid. In that case the addition of concentrated spent wash will set
the matter right and the fermentation will start quite normally.
In the production of seed yeast for the clear wort process, the concentrated
spent wash is used as follows:.
Preferably a part of the clear wort is extracted from the mash in the mash-tun
either by draining or skimming it off, or by filtration. This heavy clear wort is
cooled down to the fermenting temperature, whilst a sufficient quantity of concen-
trated spent wash is added to bring the wort to an acidity of 10 to 15 per cent.;
after being cooled down, the seed yeast is added, and after due fermentation, this
clear wort "bub" is added to the principal wort.
It is to be well understood, that it is absolutely necessary that the clear spent
wash be concentrated to about 25 per cent. or more, and that it is the use of this
concentrated wash that constitutes the characteristic feature of this invention.
If the spent wash were not concentrated, it would be impossible to arrive at the
desired results, because for a good "bub" it is of the greatest importance that
the density be high enough, .e., about 20 per cent., and that the acidity be also
sufficiently high, riz: from 10 to 18 per cent. If ordinary clear spent wash
of the same density as it leaves the distilling apparatus were used, the acidification
of the "bub" could certainly not be brought high enough, as the highest acidity
of spent wash remains very much beneath the acidity required for the "bubs"
and the density of these non-concentrated spent washes, would be so low that
the addition thereof to the "bubs" would so much reduce their density, that
the character of the "bubs" would be entirely lost as well as its effects on the
regeneration of the seed yeast.
As will be remarked, I always speak in this description of clear spent wash.
but it is to be understood that I only mean thereby that clear spent wash is
preferably used in these operations, but that it is not absolutely necessary that this
spent wash should be quite clear and even the wash, as it runs out of the dis-
tilling apparatus, could be used, when concentrated, for the purpose of my
invention.
The use of the concentrated spent wash is not limited exactly to the processes
above mentioned, but can be varied in a great measure to adapt it for various
processes for the manufacture of spirits and yeast.
T1 L
1011 1
་་
D. YOUNG & Co.,
11 & 12, Southampton Buildings, London, W.C.,
Agents for the Applicant.

page_text: Improvements in and relating to the Manufacture of Spirits and Yeast.
I, PETER ARCHIBALD JOSEPH HEAD, of 178, Clapham Park Road, London, S.W.,
Engineer, do hereby declare the nature of this invention and in what manner
the same is to be performed, to be particularly described and ascertained in and
by the following statement:-
My invention has for its object to improve the manufacture of the "bubs " or
yeast mashes for the manufacture of spirits separately or combined with the
manufacture of so-called German or compressed baker's yeast, and comprises the
employment of concentrated clear spent wash in the manufacture of such "bubs"
or yeast mashes.
It is a well known fact that, during the acidification of the "bubs," which
acidification lasts from 24 to 48 hours, there is formed, even under the most
propitious circumstances, besides the desired lactic ferments, a great number of
butyric, acetic and other ferments, which have a very bad influence on the
fermentation and in casu on the compressed yeast produced. The formation of
the lactic ferments, although necessary for producing sound "bubs," besides
always takes place at the expense of material which would have served to produce
spirits and the loss of which causes a smaller yield of spirits. This method of acidi-
fying the "bubs" is moreover a somewhat precarious operation, because the least
inattention of the workmen, a change in the temperature, a want of cleanliness,
the slightest mouldiness of the grain, malt of inferior quality and so on, will
give rise to a large growth of putrid ferments which spoil the bubs and
consequently the fermentation of large mashes.
"
Another disadvantage of the ordinary "bubs" is that, on account of the long
period of acidification, a large number of bub-tuns is required and these take up
a large space if the works are of any importance. All these losses and difficulties
are avoided by using my process of working the "bubs" with concentrated clear
spent wash.
My improved process is advantageously carried out in the following manner:
Clear spent wash is obtained by drawing off the clear part of the wash as it
comes from the distilling apparatus, and which has an average density of
3 per cent.
Now this clear spent wash is concentrated either by direct fire or by live steam
or exhaust steam from steam engines or other machines or apparatus. The
arrangement employed for concentrating this clear spent wash is of small import-
ance providing the spent wash be not burned, or that it does not settle itself
against the sides of the vessel in which it is concentrated or against the steam
pipes therein.
وو
The "bubs are not mashed for 24 to 48 hours but only for about 2 hours
before being brought into fermentation. After the mashing, they are left alone for
about two hours for saccharification and then cooled down to the fermenting
temperature, and during this cooling so much concentrated clear spent wash is
added to the "bub" as to arrive at an acidification equivalent to from 12 to 18 c.c.
of normal natron to 100 c.c. of the liquid. As soon as the fermenting temperature
is reached, seed yeast, or preserved yeast mash kept for this purpose from a former
operation, is added and the "bub" is further treated and used as usual.
It is desirable that the concentration of the clear wash be such that, when it is
added to the "bub," the density thereof shall not be reduced, for which reason
it is preferable that the concentration of the clear spent wash should not be
lower than about 25 per cent.; in practice, however, the concentration may be as

page_text: high as 35 to 40 per cent. The spent wash should in any case be
brought up to the density necessary to carry out a pure fermentation, which will
be about equal to the density of the "bubs themselves. The maximum concen-
tration is only limited by burning or setting in the evaporating apparatus. The
quantity of concentrated spent wash used should, however, be varied according to
its acidity. Should it be possible, for example, without burning, to make. of
the wash a thick syrup which requires about 60 c.c. of normal natron to neutra-
lize, 100.c.c. of the liquid, the process would require only one-half the quantity
of wash necessary with, a. concentration equivalent to 30 c.c. normal natron to
100 c.c. of the liquid.
33
By increasing the amount of acid, the albumen of the wash. is made, more
assimilable. The concentration consequently has the effect, not only of bringing
the acid into a form in which it can be added to the "bubs without reducing
the density of the mother yeast, but also of adding a good food-material to the
yeast and this is the reason why, in my improved process, less "bubs" is required
than otherwise and more yeast is formed.
Another way of using the concentrated spent wash is to amend and augment
the acidity of the "bubs." It often happens that the "bubs," for various reasons,
are not sufficiently acid. In that case the addition of concentrated spent wash
will set the matter right and the fermentation will start quite normally.
In the production of seed yeast for the clear wort process, the concentrated clear
spent wash is used as follows:-
Preferably a part of the clear wort is extracted from the mash in the mash-tun
either by draining or skimming it off, or by filtration. This heavy clear wort is
cooled down to the fermenting temperature, whilst a sufficient quantity of concen-
trated spent wash is added to bring the wort to an acidity equivalent to from 10
to 15 c.c. of normal natron to 100 c.c. of the liquid; after being cooled down, the
seed yeast is added, and after due fermentation, this clear wort "bub" is added
to the principal wort.
It is to be well understood, that it is absolutely necessary that the clear spent
wash be concentrated to a degree corresponding to a density of about 25 per cent.
or more, and that, with regard to the application to the clear wort process, the
wort, which has to serve to make the bub and to which the concentration spent
wash is to be added, must also have a density of (preferably) from 18 to 24 per cent.
and it is this combination of high grade wort with the concentrated spent wash
which, for the "bub" for the clear wort process, constitutes the characteristic
feature of this invention. If the spent wash were not concentrated, it would be
impossible to arrive at the desired results, because for a good "bub" it is of the
greatest importance that the density be high enough, i.e., about 20 per cent., and
that the acidity be also sufficiently high, viz.:-equivalent to from 10 to 18 c.c.
of normal natron to 100 c.c. of the liquid.
If ordinary clear spent wash of the same density as it leaves the distilling
apparatus were used, the acidification of the "bub" could certainly not be
brought high enough, as the highest acidity of spent wash remains very much
beneath the acidity required for the 'bubs" and the density of these non-
concentrated spent washes, would be so low that the addition thereof to the
"bubs" would so much reduce their density, that the character of the "bubs"
would be entirely lost as well as its effects on the regeneration of the seed yeast.
As will be remarked, I always speak in this description of clear spent wash,
but it is to be understood that I only mean thereby that clear spent wash is
preferably used in these operations, but it is not absolutely necessary that this
spent wash should be quite clear and even the wash, as it runs out of the dis-
tilling apparatus, could be used when concentrated for the purpose of my
invention.
The use of the concentrated spent wash is not limited exactly to the processes
above mentioned, but can be varied in a great measure to adapt it for various
processes for the manufacture of spirits and yeast.

page_text: Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is:-
-
1. In the manufacture of spirits and yeast, the addition of concentrated
distiller's wash to the wort or mash immediately after the saccharification and
subsequent cooling of the said wort or mash, substantially as, and for the purposes,
described.
2. In the manufacture of spirits and yeast, the employment of concentrated
clear distiller's wash for improving and for increasing the acidification of the
"bubs," substantially as described.
3. In the manufacture of spirits and yeast by means of clear wort, mixing a
quantity of liquor intended for the manufacture of mother yeast with concentrated
distiller's wash, and fermenting this mixture with a suitable yeast, substantially
as described.
4. A process for the production of "bubs" in the manufacture of spirit and
pressed or German yeast, wherein concentrated clear wash is mixed with unsoured
or unacidified yeast material or high grade wort, the mixture so produced being
brought into fermentation by means of a suitable yeast, and, after sufficient
yeast has been generated, added to the principal mash or wort, substantially as
described.
5. A process for the manufacture of spirits or yeast, wherein the "bubs" are
mashed for about two and a half hours, allowed to saccharify for two hours, cooled
down to the fermenting temperature, and concentrated clear spent wash is added
thereto during such cooling until an acidification equivalent to from 12 to 18 c.c.
of normal natron to 100 c.c. of the liquid is arrived at, and yeast added when the
fermenting temperature is reached, and the "bubs" further treated and used as
usual, substantially as described.
6. A process for the manufacture of spirits or yeast wherein clear spent wash
brought to a concentration corresponding to not less than 25 per cent., is added
to the mash or wort to be fermented in sufficient quantity to arrive at an acidifica-
tion corresponding to from 12 to 18 c.c. of normal natron to 100 c.c. of the liquid,
substantially as described.
7. A process for the production of seed yeast for the clear wort method of
manufacturing spirits or yeast, wherein a part of the wort is removed from the
mash, cooled down to the fermenting temperature and concentrated spent wash
added thereto until the wort has an acidity equivalent to from 10 to 18 c.c. of
normal natron to 100 c.c. of the liquid, seed yeast being then added and after
due fermentation, the "bubs" so obtained being added to the principal wort,
substantially as herein before described.
Dated this 9th day of January 1900.
D. YOUNG & Co.,
11 and 12, Southampton Buildings, London, W.C.,
Agents for the Applicant.