Improvements in the Manufacture of Yeast.
Year: 1889

page_text: Improvements in the Manufacture of Yeast.
I, Louis LEDERER, of No. 62, Colvestone Crescent, Dalston, in the County of
Middlesex, Engineer and Distiller, do hereby declare the nature of this invention to
be as follows:-
My invention relates to improvements in the manufacture of yeast.
In carrying it into effect I proceed as follows:-
I prepare young hops by boiling them thoroughly in water and repeat the boiling
in a second water. This infusion of hops acts as an antiseptic in the subsequent
stages of my invention. The proportion of hops I use is about 1 per cent. calculated
upon the quantity of grain to be mashed.
The grain I prefer to use is a mixture of coarsely crushed barley malt and rye. I
steep about 10 per cent. of the whole quantity of grain to be mashed for some time
in the hop infusion diluted, at a temperature of 145° F.
I may use any convenient type of vessel for the steeping, a boiler fitted with an
agitator, steam inlet, safety valves and other necessary fittings.
After the grain has been well mixed and brought to the proper temperature, it
is allowed to stand for saccharification, and expelled by steam pressure into wooden
vessels, where it is left for acidification.
I next add water or mash to the grain, and cool it down to about 70° F., and add
pure distillery yeast.
Meanwhile the mashing process has been in operation, and the preparation above
described is added to the wort in the fermenting vats, instead of yeast.
The yeast rises in time, according to the temperature, and as soon as the foam
begins to drop, is skimmed off by parachutes with outlets to a shoot connected.
with a double sieve driven from the shaft with a constant supply of cold water to
force the yeast through a fine gauze into a reservoir.
The yeast is left quiet for an hour or more, the clear water drawn off, fresh water
run on, and the yeast left till pressing time.
After pressing, the yeast is broken up, water and spirit added if it is found to be
too dry, and packed.
1
14 T 1
1000
PHILLIPS & LEIGH,
Agents for the Applicant.
Improvements in the Manufacture of Yeast.
I. LOUIS LEDERER, of No. 62, Colvestone Crescent, Dalston, in the County of
Middlesex. Engineer and Distiller, 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 relates to improvements in the manufacture of yeast.
In carrying it into effect proceed as follows:-
I prepare hops by boiling them thoroughly in water, and repeat the boiling in
a second water. This infusion of hops acts as an antiseptic in the subsequent
stages of my invention. The proportion of hops I use is about 1 per cent., more or
less. calculated upon the quantity of grain to be mashed.
The grain I prefer to use is a mixture of coarsely crushed barley, malt, and
rye. I steep about 10 per cent. of the whole quantity of grain to be mashed for
some time in the hop infusion diluted at a temperature of 145° F.

page_text: I may use any convenient type of vessel for the steeping, a boiler fitted with an
agitator, steam inlet, safety valves and other necessary fittings.
After the grain has been well mixed and brought to a temperature of from 142°
to 145° F., it is allowed to stand for saccharification, and expelled by steam pressure
into wooden vessels where it is left for acidification, for a term varying from 30 to
12 hours, for the purpose of allowing of the spontaneous formation of lactic acid.
This lactic acid obviates the necessity of using any mineral acid from an external
source, and is per se preferable to other acids.
I next add water or mash to the grain, and cool it down to about 70° F., and add
pure distillery yeast in quantities of from 3% to 6%, according to the time of year.
Meanwhile, the mashing process has been in operation, and the preparation above
described, after fermenting for from 8 to 10 hours, is added to the wort in the
fermenting vats, instead of yeast.
The yeast rises in time, according to the temperature, and, as soon as the foam
begins to drop, is skimmed off, by parachutes with outlets, to a shoot connected
with a double sieve driven from the shaft with a constant supply of cold water to
force the yeast through a fine gauze into a reservoir.
The yeast is left quiet for an hour or more, the clear water drawn off, fresh
water run on, and the yeast left till pressing time.
After pressing, the yeast is broken up, water and spirit added if it is found to
be too dry, and the yeast packed.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is: .
1. In the manufacture of yeast, the use of hops as an antiseptic against bacteria
and other impurities, whereby a superior quality both of yeast and spirit are
produced.
2. In the manufacture of yeast, the herein before described process whereby at a
certain stage therein lactic acid is spontaneously formed, as and for the purpose set
forth.
3. The hereinbefore described process of manufacturing yeast without the use of
mineral acids as set forth.
Total thin 1641 1
1800
PHILLIPS & LEIGH,
22, Southampton Buildings, Chancery Lane, W.C., Agents for the Applicant.