IMPROVEMENTS IN BREWING AND TREATING FERMENTED LIQUORS
Year: 1873

page_text: PROVISIONAL SPECIFICATION left by Edward Beanes at the Office of
the Commissioners of Patents, with his Petition, on the 17th June
1873.
I, EDWARD BEANES, of Dulwich, in the County of Surrey, Gentleman,
do hereby declare the nature of the said Invention for "IMPROVEMENTS
IN BREWING AND TREATING FERMENTED LIQUORS," to be as follows:-
My Invention relates to an improved process of treating fermented
liquors, by means of which fermentation may be retarded, arrested, or
finally stopped at any required stage.
I have ascertained that by raising the temperature of a liquor after
fermentation has gone on for some time to a temperature below that at
which any material part of its alcohol would be expelled, if the liqour
be heated to about or in excess of 115 degrees of Fahrenheit fermentation
may be retarded or entirely arrested if required without causing injury
to liquors, such as malt liquors to which the process may be applied.
When heating malt liquors I proceed as follows:-When the
fermenting wort has arrived at the desired point of attenuation
(meaning thereby conversion of a portion of the saccharine constituents

page_text: into alcohol) I draw off the liquor from the fermenting square, and then
heat it to a temperature varying from about 110 degrees or 115 degrees
Fahrenheit to 170 degrees or 180 degrees Fahrenheit, for periods of
time greater or less according to the effect desired to be produced.
In practice I find that if the fermented malt liquor be kept at about
120 degrees for about ten minutes, fermentation is very much retarded.
If kept at 120 degrees for fifteen minutes, fermentation is arrested for the
time being, and will only commence again after several days, and then
proceed but slowly. If kept at the above-named temperature for a still
longer time, say from twenty to thirty minutes fermentation will be
entirely stopped.
When wort in an active state of fermentation is heated to a
temperature of only 115 degrees Fahrenheit it will be found that the
rate of fermentation will be diminished, but not sufficiently so for most
purposes.
Again, if heated considerably above 120 degrees, say, from 150 degrees
to 170 degrees for a short time, fermentation will be still more effectually
retarded, arrested for the time being, or finally stopped, but I find that a
temperature of 120 degrees as stated to be sufficient for all practical
purposes. There is an objection to the raising the liquor to high
temperature for ale, on account of its acquiring colour by so doing, but
I do not limit myself to 120 degrees, nor to any fixed time of heating.
I limit myself however to temperatures below that at which any
material part of the alcohol would be expelled.
Fermentation may be arrested or stopped at any desired point by
heating as already stated, and after the liquor has become clear a slow
fermentation may be set up by adding a portion of liquor that has not
finished fermenting, but which has not been heated, the fermentation
will then again proceed, and at a rate proportionate to the amount of
yeast contained in the fermenting liquor added to it.
In all cases the worts should be quickly cooled after heating to avoid
the formation of acidity, as is well understood by brewers.