Improvements in Apparatus for the Manufacture or Brewing of Beer.
Year: 1891

page_text: Date of Application, 25th July, 1891
Complete Specification Left, 25th Apr., 1992-Accepted. 28th May. 1892
PROVISIONAL SPECIFICATION.
Improvements in Apparatus for the Manufacture or Brewing
of Beer.
1, VICTOR DENAMUK, of 7 Rue du St. Esprit Ghent, in the Kingdom of
Belgium, Chemist, do hereby declare the nature of this invention to be as
follows
This invention relates to apparatus for the manufacture of beer.
In order to obtain a pure beer and one which will keep, it is necessary that the
liquor should, after being sterilized by boiling, be cooled, fermented with a pure
yeast, and drawn off into sterilized barrels, the whole process being carried out free
from access of impure air.
In the arrangements of apparatus hitherto employed in the manufacture of beer,
these conditions have been only incompletely fulfilled, and in consequence the
manufactured products, the beer and the yeast, have been wanting in keeping power
and in purity.
The present improvements have for their object in their conjoint relations the
complete fulfilment of the above mentioned conditions, and consist essentially:
(1.) Of arrangements allowing of the closure at a given moment of the boiler for
the heating of the wort, as much for the purpose of sterilizing the remainder of the
apparatus by the escaping steam as for the retention of the wort in the pure con-
dition during the condensation of the steam in the boiler.
(2.) Of arrangements allowing of the addition of the yeast apart from the access
of impure air, and
(3.) Of a fermenting vat so arranged that it can be kept closed, and from which
by means of a contrivance which can be lowered to the level of the fermenting liquid
the unclean scum and the yeast are evacuated out of contact with impure air, the
yeast being collected and preserved under similar conditions for utilization in the
next brewing by means of a closed apparatus so arranged as to be capable of
adjustment to the vat and of allowing the carbonic acid to escape during the
frothing and during the collection of the yeast and of the treatment of the latter
with a view of reducing it to the liquid condition desirable for starting fermentation
by means of closed pipes.
A suitable arrangement of apparatus for the manufacture of beer constructed
according to this invention is as follows:-
A boiler is employed for heating the wort, which can be closed hermetically by
means of a lid which, with a view to the employment of the generated steam for the
sterilization of the other parts of the apparatus in the combination, is provided with
a tube connected to these parts and with a cotton wool filter with the object of
filling the vacuum (produced by the condensation of the steam, and the drawing off
of the wort) with purified air. This boiler is provided with a vertical tube carrying
at its lower part one or more horizontal tubes and having imparted to it by means
of an arm a movement of complete rotation or an alternating movement through a
portion of a revolution in order to cause the current of pure air under pressure to
pass over the whole surface of the contents of the boiler, this current being supplied
for the aeration of the wort through a tube. A closed fermenting vat is employed
in which the expulsion of the scum and of the yeast is accomplished during the
fermentation out of contact with impure air by means of an arm operated by a
handle and brought conjointly with a gutter with inclined bottom, and carrying a
vertical tube, to the level of the liquid and driving the scum or the yeast into the
gutter from which it runs into the tube which conducts it into a vessel arranged at
its lower part.

page_text: In connection with the fermenting vat a vessel is employed to collect, preserve
and supply the yeast, this vessel fitting the tube of the vat by a small tube and
being provided with another tube, bent upon itself, for the escape of the carbonic
acid during skimming, and during the preservation of the yeast, and carrying a
filter for the admission of purified air to replace the pure yeast which having been
brought to the degree of liquidity desired by the aid of stirring arms runs through
a pipe to a point where the mixture of the yeast with the wort takes place out of
contact with impure air.
The fermenting vat may be provided with an arrangement of a coil with per-
forations for bringing the pure air necessary for the commencement of fermentation
and for thereafter starting a second fermentation.
In some cases the coil is replaced by an aërating arrangement similar to that
described with reference to the boiler.
Dated the 25th day of July 1891.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in Apparatus for the Manufacture or Brewing
of Beer.
I, VICTOR DENAMUR, of 7, Rue du St. Esprit, Ghent, in the Kingdom of
Belgium, Chemist, 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 :-
This invention relates to apparatus for the manufacture of beer.
In order to obtain a pure beer and one which will keep, it is necessary that the
liquor should, after being sterilized by boiling, be cooled, fermented with a pure
yeast, and drawn off into sterilized barrels, the whole process being carried out free
from access of impure air.
In the arrangements of apparatus hitherto employed in the manufacture of beer,
these conditions have been only incompletely fulfilled, and in consequence the
manufactured products, the beer and the yeast, have been wanting in keeping
power and in purity.
The present improvements have for their object in their conjoint relations the
complete fulfilment of the above mentioned conditions, and consist essentially:
1. Of arrangements allowing of the closure at a given moment of the boiler for
the heating of the wort, as much for the purpose of sterilizing the remainder of the
apparatus by the escaping steam as for the retention of the wort in the pure
condition during the condensation of the stcanı in the boiler.
2. Of arrangements allowing of the addition of the yeast apart from the access
of impure air, and
3. Of a fermenting vat so arranged that it can be kept closed, and from which
by means of a contrivance which can be lowered to the level of the fermenting
Liquid the unclean scum and the yeast are evacuated out of contact with impure air,
the yeast being collected and preserved under similar conditions for utilization in
the next brewing by means of a closed apparatus so arranged as to be capable of
adjustment to the vat and of allowing the carbonic acid to escape during the
frothing and during the collection of the yeast and of the treatment of the latter
with a view of reducing it to the liquid condition desirable for starting fermentation
by means of closed pipes.
In order to enable my invention to be fully understood I will describe the same
by reference to the accompanying drawings, in which
Figure 1 shews a view of the installation composed of the improved appliances
coupled together.

page_text: A is the boiler; B the refrigerator; C the fermenting vat; D the reservoir for
the yeast; E the apparatus for drawing off the beer.
Figure 2 is a plan of the boiler A Figure 1, with an arrangement for aerating
the wort while hot.
Figure 3 is a vertical section of the boiler on the line A B, Figure 2.
Figure 4 is an elevation, shewing the cover of the boiler.
Figure 5 is a vertical section of the cooler B, on the line C D, Figure 1.
Figure 6 is a plan of the fermenting vat C with the apparatus for drawing
off E.
Figure 7 is a horizontal section of the fermenting vat C on the line P Q,
Figure 1.
Figure 8 is a vertical section of the fermenting vat C on the line NO,
Figure 6.
Figure 7 is a section on the line R S, Figure 7, shewing the details of the
apparatus for removing the scum.
Figure 9 is a plan of the yeast reservoir D, Figure 1.
Figure 10 is a vertical section of the yeast arrangement D on the line E F
Figure 9.
Figure 11 is a horizontal section of the same apparatus on the line G H,
Figure 1.
Figure 12 is a vertical section of the fermenting vat provided with a particular
arrangement for operating the scum-removing apparatus enclosed in the said vat.
The boiler A in which the boiling takes place as also the oxygenation of the
wort whilst hot, is, for the latter process, furnished with an aerating apparatus
which advantageously takes the place of the coils and other fixed arrangements
hitherto employed, which could only aerate a portion of the mass and could only be
cleaned with difficulty. This aerating apparatus (Figures 1, 2, 3) is composed of
a vertical tube a carrying at its lower part perforated horizontal tubes, one or more
in number 6, and provided at its upper part with an arm c by means of which the
tube or tubes are made to move above the whole mass which is thus completely
oxygenated by means of a current of pure air under pressure led through a tube a¹
which is united to the tube a by a stuffing box. When four tubes are screwed
horizontally into the tube a at right angles, as shewn in the drawing, it is only
necessary to impart to the apparatus an alternating rotatory movement of a quarter
of a revolution in order to aerate the whole mass.
This apparatus may on the other hand be so constructed that the tube a being
fixed, the four arms b are moveable and revolve around a, the apertures in bare
then placed as in a St. Andrew's Cross and under the pressure of the issuing air
the apparatus acts like a Barker's mill.
After the whole mass of wort has thus been aerated for about a quarter of an
hour, the aerating apparatus is removed by unscrewing the tubes b. When the last
hops have been added a cover d with air-tight joint is placed upon the boiler in
order to close it hermetically, this cover being provided with a filter f with a tap,
as well as with a tube e for the escape of steam, provided with a tap e', and jointed
to a fixed tube e communicating with the other apparatus of the installation.
Remembering that in the boilers hitherto employed the condensation of the steam
and the running-off of the wort were effected with the boiler open, the impure
external air coming freely into contact with the wort which thus received the germs
of false or impure ferments from the outset, the special importance of hermetically
closing the boiler A will be understood.
The tap being closed, and the tap e¹ opened, the steam escaping from the
mass, which is still kept boiling, is led through into the rest of the apparatus,
which it thus sterilizes, and the materials are thus able to be allowed to be admitted
to the rest of the apparatus without fear of being contaminated with false
ferments.
As soon as the boiling is stopped, the tap el is closed and the tap f' of the filter f
is opened in order that during the condensation of the steam which occurs during

page_text: and after the running off of the wort the air which has to enter to supply the
resulting vacuum may be purified by the filter f.
After the addition of hops and of solid matters in suspension the discharging
tube l³ (with a rose) may be opened and the wort percolating through the hops can
then run off clear and pure into a suitable refrigerator out of contact with
impure air.
The drawing shews an internal refrigerator (Figures and 5) formed by two
plates 1 near together, and placed in a back 2 traversed by a current of cold water.
A thermometer shews the temperature of the wort as it leaves the refrigerator B.
The cooled wort is led through the tube s to the fermenting vat, but has added to
it in transit at y pure yeast brought by the tube s', entirely free from contact with
the air, from the yeast reservoir. The important purpose of this arrangement is
therefore to effect the mixture of the yeast with the wort whilst both are protected
from the external air. The curves in the tubes compel the two substances to mix
thoroughly. The fermenting vat C, Figures 1, 6, 7 and 8, is composed,
1. Of a cylindrical casing i with an inspecting aperture 1, through which the level
of the fermentation may be watched, the thermometer t, the manhole o, a small
tap r, for taking samples, and the tube 1 for drawing off the beer.
2. Of a cover fitting the vat hermetically, and carrying the sterilized cotton
wool filter with a curved tube q', the observation holes p, and the necessary pump
and pressure gauge.
3. Of a perforated coil u (Figures 7 and 8) situated at the bottom of the vat C
and supplying pure air under pressure, this coil can if required be replaced by an
aerating arrangement similar to that described in connection with the boiler A.
4. Of a coil v (Figures 7 and 8) traversed by a current of water, and
5. Of a skimming apparatus formed by a tube m which can be closed hermetically
by a screw plug m³, and carrying at its upper part an inclined gutters, Figures 7,
74, 8 and 12, to catch the yeast or scum which is driven by an arm k moved by
means of a handle k' fitted to a supporting axle this axle carrying the arm k, and
the gutter with the tube m in such a way that when the handle k' is turned only
the arm k is operated, and not the gutter, (see Figure 8).
passes
into a
Or the arm & may be operated by a peculiar arrangement illustrated in Figure 12
in which the axle carries at its upper part a spline or key w³ and
socket provided with a groove corresponding to the spline and on which socket is
keyed a toothed wheel w to which a rotary movement is imparted by means of a
crank wheel w³ operating a toothed wheel w¹ connected to the wheel w by suitable
means such as by a driving chain. The arrangement of spline and grooved socket
at the upper part of the axle * allows the latter to move vertically but when the
socket which encloses it is rotated, the spline to³ is moved with it and also the
axle and its arm k which thus skims the surface of the wort.
The whole apparatus can ascend and descend in the vat, the axle k and the
tube m working in stuffing boxes arranged for this purpose on the cover and
the bottom of the vat. To effect this operation a suitable elevating apparatus can
be employed. By preference I make use of the arrangement represented in
Figure 12 consisting of a lever connected at its two ends respectively to the
tube m and a screw-threaded rod by means of pins on the tube and rod working in
slots and in the respective ends of the lever. By turning the rod, by means of
a hand wheel the gutter and arm k can be caused to ascend or descend.
The action of the vat is as follows:-
The coil u supplies pure compressed air under the mass, in order to supply the
required air at the commencement of fermentation, and to give rise later on to a
second fermentation, in order to carry the attenuation of the beer to the desired
point; this current of air is also used later on to drive out the carbonic acid which
remains in the vat after the withdrawal of the beer, in order to allow of the work-
men entering it without fear of asphyxia.
When it is desired to remove dirty scum the skimming apparatus having been
first raised as high as possible is let down to the level of the liquid by means of the

page_text: arrangement shewn in Figure 12, which operation can easily be effected by the aid
of the observation holes, and by then turning the handle k', Figures 1 and 8, or the
wheel w Figure 12, the scum is driven by the arm k into the gutter z, from which it
runs through the tube m and is collected in any suitable vessel. When the yeast
appears, the apparatus D hereinafter described for the collection, the preservation
and the supply of the yeast is applied to the lower end of the tube m. The skim-
ming apparatus is, for each operation of skimming the yeast, made to descend in
proportion as does the liquid. The elimination of scum and yeast being performed
by this apparatus in a regular manner, the vat remaining closed all the while, and
there being no need to inject fresh material in order to keep the level constant, it is
easy to see the advantages which will result, to wit, the complete clarification of
the beer, and the production of yeast in a state of perfect purity. The current of
water which traverses the coil v keeps the fermenting mass at a suitable tem-
perature.
At a given moment the vat is closed hermetically by means of the plug m² of m
and the carbonic acid of fermentation is thus compelled to dissolve in the beer,
which is sparkling, giving off gas as soon as it is withdrawn from the vat.
The above mentioned apparatus D for preserving the yeast (Figures 1,9, 10, 11)
is, to collect the yeast, placed under the discharging tube m a tube m² of the
apparatus D being adapted to be attached air-tight to this tube m by a screw ring
or other similar arrangement. During the operation the carbonic acid of the
fermentation is allowed to escape by the tube in into the reservoir D from whence
it finds its way out through the tube y, which is curved or doubled over upon
itself.
When the last skimming has been effected the apparatus D is withdrawn being
closed hermetically with the needful precautions by a screw plug m³. The
apparatus for the fermentation is then placed in the elevated position shewn in
Figure 1. By means of a stirrer composed of the arms attached to an axle r',
and a handle, (see Figures 10 and 11) the yeast at the bottom is well mixed with
the overlying liquid (a little of the beer carried over in skimming) in order to give
it the liquid condition which enables it to run freely out of the apparatus which by
means of the taps 3 and a is, at the time of starting the fermentation, put in com-
munication with the wort intended to receive the yeast at the point g. By means of
a sterilized cotton wool filter h the air, freed from all the germs of ferments which it
holds in suspension, can obtain access to the apparatus D whilst the yeast is flowing
out. By opening the tap y' of the curved tube y the escape of the carbonic acid is
similarly allowed.
By means of the apparatus D the yeast is thus preserved, and is supplied in the
state of perfect purity in which it has been collected, and thus the need of
changing the source of yeast is done away with.
The drawing off of the beer is effected by means of the isobarometric apparatus E
Figure 1 placed in the previously sterilized tun T and connected to the emptying
tube and to the curved tube gas well. as to a tube l which supplies air under
pressure.
The beer drawn off from the vat runs into the tun in which the pressure of air is
the same as in the vat, the carbonic acid is therefore not given off, the beer drives
out the air by the tube g' and the filter 9 into the vat where it replaces (purified
by the filtration) the volume of beer withdrawn under the same pressure.
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 apparatus for the manufacture of beer, a boiler A, for heating the wort,
which can be closed hermetically by means of a lid d which, with a view to the
employment of the generated steam for the sterilization of the other parts of the
apparatus in the combination, is provided with a cotton wool filter, and a tube e,
with the object of filling the vacuum (produced by the condensation of the steam,

page_text: and the drawing off of the beer) with purified air, substantially as hereinbefore
described.
2. In a boiler such as is claimed in Claim 1, the arrangement of a vertical tube a
carrying at its lower part one or more horizontal tubes 6 and having imparted to it
by means of an arm ca movement of complete rotation, or an alternating movement
through a portion of a revolution in order to cause the current of pure air under
pressure to pass over the whole surface of the contents of the boiler, this current
being supplied for the aeration of the wort through a tube a¹ substantially as
hereinbefore described.
3. In apparatus for the manufacture or brewing of beer a closed fermenting
vat C in which the expulsion of the scum and of the yeast is accomplished
during the fermentation out of contact with impure air by means of an arm k
brought conjointly with a gutter z with inclined bottom, and carrying a vertical
tube m, to the level of the liquid, and driving, by suitable means the scum or
the yeast into the gutter z, from which it runs into the tube m which conducts it
into a vessel arranged at its lower part, substantially as hereinbefore described.
4. In apparatus for the manufacture or brewing of beer, the combination with
the fermenting vat claimed in Claim 3 of
(a) An arrangement for operating the arm k and characterized by the addition
to the rod of a spline or key to³, a grooved socket sliding upon the said
rod and spline and a toothed wheel w keyed on the said socket, substan-
tially as herein before described and for the purpose set forth.
(6) An arrangement for causing the skimming apparatus to ascend and descend
in the vat such arrangement consisting of a lever connected to the tube m
and actuated by a hand wheel by turning which in one or the other
direction the tube m can be moved and with it the gutter z, and arm k.
5. In apparatus for the manufacture or brewing of beer the combination with
the fermenting vat claimed in Claim 3, of the vessel D for collecting, preserving,
and supplying the yeast, this vessel being connected to the tube m of the vat by a
small tube m³ and being provided with a tube y, bent upon itself, for the escape of
the carbonic acid during skimming, and during the preservation of the yeast, and
carrying a filter h for the admission of purified air to replace the pure yeast
which having been brought to the degree of liquidity desired by the aid of the
stirring arms runs through a pipes to the point 9 where the mixture of the
yeast with the wort takes place, substantially as hereinbefore described.
6. In a fermenting vat such as is claimed in the third claiming clause, the
arrangement at the bottom of the vat of a coil u with perforations for bringing
the pure air necessary for the commencement of fermentation and for thereafter
starting a second fermentation, substantially as set forth.
Dated the 25th day of Avril 1892.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.