Year: 1886

page_text: I SOPHUS ALFRED WALDEMAR HOWMANN of Brownlow House Grantham in
the County of Lincoln Yeast Manufacturer do hereby declare the nature of my
invention to be as follows:-
The plant I employ for mashing and fermenting consists of three tubs namely, a
converting tub for sugar, a mash tub with a false bottom a fermenting tub, and a
centrifugal machine. A quantity of water is placed in the converting tub, and by
means of a coil of pipe having steam passing through it the water is heated to the
required temperature then a quantity of beet or cane sugar is put in it and well
stirred until the sugar is dissolved the temperature is brought down by the
addition of the sugar, to convert the beet or cane sugar into grape sugar I add a
quantity of muriatic acid or sulphuric acid, a cover is then put on the tub and the
mixture is left standing until the conversion is effected.
In the mash is placed bran and malt culms in greater or less proportion
according to the strength of the material used.
The bran employed may be obtained from any kind of grain such as Wheat Rye
Barley or Maize.
When the conversion is effected a valve in the converting tub is opened and the
sugar solution is run into the mash tub and thoroughly mixed with the bran and
malt culms, by which means the temperature is further lowered, a cover is placed
on the tub and the mash is allowed to remain a sufficient time to extract or draw
the albuminous matters and nourishment out of the bran and malt culms, the tap
or taps in the bottom of the tub is or are opened and the clear solution is allowed
to drain from the bran and culms into the fermenting tub.
The fermenting tub is provided with a coil of copper or other suitable metal
pipe through which cold water is passed, and also with a number of pipes which
are perforated to allow of air being forced through by an air pump connected to
the pipes.
Upon the pump being put in motion continuous streams of air are blown through
the pipes into the bottom of the fermenting tub and thoroughly mix with the
solution from the mash, the cold water passing through the coil of pipe will reduce
the solution to the temperature required the cold water is then shut off, a sufficient
quantity of dry distillery yeast is then added to the solution, and by the continued
working of the air pump the yeast cells will be intimately mixed with the solution,

page_text: and by feeding upon the sugar and nourishment the yeast will soon commence to
develope and continue to do so until all the sugar and nourishment is utilized, this
point may be ascertained by inserting a Saccharometer in the solution which will
show if it contains any sugar, if not the yeast will have done its work and stop
growing.
After the fermentation is ended the solution will contain six or more per cent of
proof spirit and from twenty to twenty four times more yeast than that first added
to the solution.
To separate the yeast from the solution I employ a centrifugal machine having
the sides of the basket or cage perforated and lined with heavy canvas, at the same
time, as the centrifugal machine is put in motion I cause a steady stream of the
yeast solution to run from the fermenting tub into the revolving basket through
and from the sides of which the liquid portion will be ejected leaving the yeast
upon the inside of the basket, when the basket is nearly full of yeast the machine
is stopped and the canvas lining with the yeast in it is taken out a fresh lining
is placed in the basket and the process is repeated until the fermenting tub is
empty and all the yeast is seperated from the solution..
The yeast is then washed in clean water, and pressed in a hydraulic press in the
"usual way after which it is packed in bags ready for use. The solution separated
from the yeast by the centrifugal machine may be pumped into a still and the
spirit distilled from it, and the remaining solution when mixed with the malt
culms and bran left in the mash tub may be used for cattle food.
A

page_text: improvements in manufacturing compressed Yeast.
I, SOPHUS ALFRED WALDEMAR HOWMANN, of Brownlow House, Grantham, in
the County of Lincoln, Yeast Manufacturer, 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:-
The plant I employ for mashing and fermenting consists of three tubs, namely a
converting tub for sugar, a mash tub with a false bottom, a fermenting tub, and a
centrifugal machine.
Nine hundred gallons of water is placed in the converting tub, and by means of
a coil of pipe having steam passing through it the water is heated to a temperature
of one hundred and eighty degrees, ten hundredweight of beet or cane sugar is put
in the water and well stirred until the sugar is dissolved, the temperature of the
solution is brought down by the addition of the sugar to a temperature of one
hundred and sixty degrees; to convert the beet or cane sugar into grape sugar
two pounds of muriatic acid (spirit of salt) or the same quantity of sulphuric acid
is added to the solution, a cover is then put on the tub and the mixture is left
standing for two hours, which time is sufficient to effect the conversion.
In the mash tub with the false bottom is placed ten hundred weight of bran
and seven hundred weight of malt culms in greater or less proportion according
to the strength of the materials used.
The bran employed may be obtained from any kind of grain such as wheat, rye,
barley, or maize.
When the conversion is effected a valve in the converting tub is opened and the
sugar solution is run into the mash tub and thoroughly mixed with the bran and
malt culms, by which means the temperature is lowered to one hundred and forty
degrees, a cover is then placed on the mash tub, and the mash is allowed to
remain about one hour, which time is generally sufficient to extract or draw the
albuminous matters, and nourishment out of the bran and malt culms, the tap or
taps in the bottom of the mash tub is or are opened, and the clear solution is
allowed to drain from the bran and culms into the fermenting tub.
The fermenting tub is provided with a coil of copper or other suitable metal
pipe through which cold water is passed, it is also provided with a number of
metal pipes which have their sides perforated to allow of air being forced through
them by an air pump which is connected to the pipes.
When the whole of the solution is drained into the fermenting tub, the air
pump is put in motion and continuous streams of air are blown through the pipes
at the bottom of the fermenting tub and thoroughly mix with the solution from
the mash, which is thus constantly agitated, at the same time the cold water
passing through the coil of pipe will after a few hours reduce the solution to
a temperature of sixty-eight degrees, the cold water is then shut off, and forty
pounds of dry distillery yeast is added to the solution, and by the continued
working of the air pump, the yeast cells will be forced around in the solution,
and intimately mixed with it, and by feeding upon the sugar and nourishment the
yeast will soon commence to develop, grow and continue to do so, until all the
sugar and nourishment is utilized.

page_text: The developing or growing process is generally ended in from 9 to 12 hours, this
point may be ascertained by inserting a saccharometer in the solution which will
show if it contains any sugar, if not, the yeast will have done its work, and stop
growing.
After the fermentation is ended the solution usually contains from 6 to 8 per
cent of proof spirit, and from twenty to twenty-four times more yeast than the
amount first added to the solution.
The quantities above stated producing from eight hundred to nine hundred
and sixty pounds of pure dry.yeast.
To separate the yeast from the solution I employ a centrifugal machine having
the sides of the basket or cage perforated and lined with heavy canvas, at the
same time as the centrifugal machine is put in motion, a steady stream of the
yeast solution is caused to run from the fermenting tub into the revolving basket,
through, and from, the sides of which the liquid portion will be ejected, leaving
the yeast upon the inside of the basket, when the basket is nearly full of yeast
the machine is stopped and the canvas lining with the yeast in it is taken out, a
fresh lining is then placed in the basket, the machine is again started, and the
process is repeated until the fermenting tub is empty, and all the yeast is
separated from the solution.
.
The yeast is then washed in clean water, and pressed in a hydraulic press in the
usnal way, after which it is packed in bags ready for use.
The solution separated from the yeast by the centrifugal machine may be
pumped into a still and the spirit distilled from it, and the remaining solution
when mixed with the malt culms and bran left in the mash tub, may be used for
cattle food.
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
The manufacture of yeast from a solution or mash, made from cane or beet
sugar and bran from any kind of grain and malt culms, substantially as described.
Dated this fifth day of August 1886.
Witness:
H. W. GOUGH C.E.
Nottingham.
SOPHUS ALFRED WALDEMAR HOWMANN.