Improvements in Apparatus for Rousing and Aerating Ale, Beer, and other Liquors.
Year: 1893

page_text: Date of Application, 29th June, 1893
Complete Specification Left, 29th Mar., 1894-Accepted, 9th June, 1894
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for Rousing and Aerating Ale, Beer,
and other Liquors.
JOSEPH PRESCOTT Brewer 271 St. Paul's Road Preston Lancashire do hereby
declare the nature of this invention to be as follows:-
The object of this invention is to obtain by automatic action the effect upon ale
beer porter and other liquids during fermentation the measure of aeration which is
now obtained by manual or mechanical means and in the manner hereinafter
described.
The first part of this invention consists of a cylindrical vessel of metal or glass
fitted with and suspended by gimbals fixed on each side and about one sixth of the
length of the vessel from one end. These gimbals are fitted with conical plugs
working in shells with ports or openings so arranged that the connections with the
interior of the vessel are controlled and regulated as required. An air valve
attached to one of the gimbals admits air to the interior of the vessel and a branch
pipe leading to the top of the vessel is attached to and opens into the other and
serves to draw the liquor into the vessel. An escape valve is fitted on the top
which allows the liquor to escape.
The second part of this invention consists of a vacuum vessel similar in size and
shape to the first named. A tap is fixed on the top and another on the bottom
ends the plugs of which are connected and actuated by levers and connecting rod-
the ports or openings in which are so arranged that when the top one is open the
bottom one is closed and vice versa.
The mode of action is as follows.
The vacuum vessel is connected by suitable pipes to an exhausting media which
produces vacuo therein and being connected with the first named vessel by a
suitable pipe creates vacuo therein also-which is followed by a flow of the liquid
to be operated upon and which is drawn by preference from different points of the
lower stratas of the tun. This liquid in filling the vessel causes it, by reason of the
gimbals being placed below the centres, to turn over and discharge its contents
through the escape valve-when the counterpoise brings it back to its original
position ready for filling again.
The turning of the vessel actuates the taps on the vacuum vessel and places them
in the required position for repeating the operation. The air valve which opens on
the turning of the vessel to admit air to follow the ejection of the liquid and also
the escape valve which allows the liquor to escape, close automatically when the
vessel resumes its normal position.
Deted this 96th dox of June 1902
JOSEPH PRESCOTT.
COMPLETE SPECIFICATION.
Improvements in Apparatus for Rousing and Aerating Ale, Beer,
and other Liquors.
I, JOSEPH PRESCOTT, of 271, St. Paul's Road, Preston, in the County of
Lancaster, Brewer, 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 object of this invention is to obtain by automatic action the rousing and

page_text: aerating effect upon ale and other liquors under fermentation that is now obtained
by manual or mechanical action.
In carrying my said invention into effect I employ a cylindrical vessel of sheet
metal or glass supported on gimbals or trunnions these gimbals or trunnions being
in the form of conical plugs working in properly fitted shells having openings
or ports so arranged that communication with the interior of the vessel is controlled
and regulated as required. There is an air valve to one of the gimbals or trunnions
which admits air to the interior of the vessel as hereinafter explained. A branch
or suction pipe leads from the other gimbal or trunnion to the top of the cylindrical
vessel and serves to draw liquor from a tun or vat below in which the fermenting
liquor is contained into the interior of the said vessel. An escape or discharge
valve is fitted in the top of the vessel and is arranged to open outwardly so as to
allow the contents of the vessel to be discharged into the fermenting liquor below
when the said vessel is automatically overturned as hereinafter described.
I also employ a vacuum vessel or chamber of somewhat similar size and shape to
the before-named vessel the said vacuum chamber having a tap or cock at the top
and another at the bottom the plugs of the two taps having each a lever and the two
levers are connected by a rod the arrangement being such that when one tap is
opened the other is closed and vice versa.
The action of the above described apparatus is as follows:-The vacuum chamber
is connected by means of a pipe or pipes to any suitable air-exhausting or vacuum
producing medium or apparatus and being in communication with the first named
vessel a vacuum is created therein followed by the suction or flow into the first
vessel of the fermenting liquor which is drawn by preference from the lower part
of the tun or vat through a suitably arranged pipe or pipes. The liquor as it fills
the vessel gradually reaches a higher level therein and causes it to become over-
balanced and to turn over on its trunnions and so discharge its contents through
the escape or discharge valve into the fermenting liquor below whereupon a
counterpoise or balance weight draws the vessel back to its original position ready
for filling again. The overturning of the vessel causes the necessary opening and
closing of the taps on the vacuum chamber and when the vessel turns back to its
original position it opens and closes the said taps in readiness for the operation to
be repeated. The air valve opens on the overturning of the vessel and admits air
into the vessel to follow the liquor ejected and closes again automatically when the
vessel resumes its normal position the escape or discharge valve also closing again
automatically.
In the accompanying drawings,
Fig. 1 shews the general arrangement of the improved apparatus as above
described.
The remaining figures are drawn to a larger scale.
L
elevation,
Fig. 3 is another elevation seen from the opposite side to that in Fig. 2; and
Fig. 4 a front elevation of the liquor vessel, vacuum chamber, and attendant
parts.
Fig. 5 is a longitudinal section of the trunnion in communication with the vacuum
chamber;
Fig. 6 is a similar view of the other or opposite trunnion; and
Fig. 7 is a sectional view of the escape or discharge valve.
At Figs. 1 and 2 the broken lines indicate the altered position of the liquor
vessel and attendant parts when the overturning operation has taken place and the
liquor is being discharged.
A is the liquor vessel; B the vacuum chamber; and C the tun or vat.
D represents the liquor undergoing the process of fermentation. E is a depending
arm upon whose lower extremity the liquor vessel is carried or supported. F is the
main pipe leading to the air exhauster and G a branch pipe from the vacuum
chamber B. H is the pipe through which the liquor is conducted from the tun C
Fig. 3 is another elevation seen from the opposite side to that in Fig. 2; and
Fig. 4 a front elevation of the liquor vessel, vacuum chamber, and attendant
parts.
Fig. 5 is a longitudinal section of the trunnion in communication with the vacuum
chamber;
Fig. 6 is a similar view of the other or opposite trunnion; and
Fig. 7 is a sectional view of the escape or discharge valve.
At Figs. 1 and 2 the broken lines indicate the altered position of the liquor
vessel and attendant parts when the overturning operation has taken place and the
liquor is being discharged.
A is the liquor vessel; B the vacuum chamber; and C the tun or vat.
D represents the liquor undergoing the process of fermentation. E is a depending
arm upon whose lower extremity the liquor vessel is carried or supported. F is the
main pipe leading to the air exhauster and G a branch pipe from the vacuum
chamber B. H is the pipe through which the liquor is conducted from the tun C
to the liquor vessel

page_text: a b are the two arms of a supporting fork branching from the depending arm E.
The arm a supports the trunnion e through which and the pipe H the liquor is
drawn up into the vessel A (see Fig. 6). The arm supports the trunnion d
through which and the pipes e and the air is drawn from the vessel A and
through the vacuum chamber B (see Figs. 2, 3, and 5). g g are counterpoise.
weights to bring the vessel back to and to hold it in its normal position after
discharging its contents. is a ball air valve (shewn in section at Fig. 6) which
opens upon the upsetting of the vessel A thereby admitting air into the vessel so
as to allow of the discharge of the liquor therefrom. In practice however I find
it advantageous to make a small hole through the shell t to admit air into the
vessel A in the first instance the draw upon the ball when first the vessel overturns
sometimes causing the valve to remain closed too long. i is the discharge valve
the construction of which will be readily understood by reference to Fig. 7.
jis the tap or cock above the vacuum chamber B and k another tap below it the
two taps and having each an arm and respectively jointed to the connecting
rod m.
One end of the lower arm is connected by a chain n to the counterpoise
weight g and the other end of the arm is connected by another chain o to the
side of the vessel A (see Fig. 3) so that the movement of the said vessel opens
and closes the taps ; and k as required as will be readily understood. Not only
does the opening of the tap k serve to admit air into the chamber B as the tap j
closes but it also allows condensed vapour or liquor drawn into the chamber to
find its way out of the said chamber. p is a chain provided with a cushioning
spring 9 to check or control the downward movement of the vessel A and ris
another cushioning spring designed to relieve the shock on the upward or return
movement of the said vessel.
I prefer that the lower end of the pipe H should have hollow branches or pipes
such as shewn at Fig. 1. By this arrangement the liquor is drawn from different
parts of the tun and the points of disturbance of the liquor are more distributed.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed I declare that what I
claim is :-
1. The use or employment in apparatus for the purpose specified of a vessel
into which liquor is drawn by air suction the said vessel becoming overbalanced
and overturning as it fills with liquor and discharging its contents into the vat
below substantially as described and shewn in the drawings.
2. The combination with an overturning vessel of the kind indicated in the
preceding claim of a vacuum chamber and taps or cocks opened or closed by the
movement of the overturning vessel substantially as described and shewn in
the drawings for the purpose specified.
3. The combination of parts constituting the improved apparatus constructed
arranged and operating substantially as described and shewn in the drawings for
the purpose specified.
Dated this noth do
1801