IMPROVEMENTS IN FERMENTATION, AND IN APPARATUS EMPLOYED THEREIN
Year: 1854

page_text: LETTERS PATENT to William Littell Tizard, of Aldgate, in the City of
London, Engineer, for the Invention of "IMPROVEMENTS IN FERMENTATION,
AND IN APPARATUS EMPLOYED THEREIN."
Sealed the 19th January 1855, and dated the 26th July 1854.
PROVISIONAL SPECIFICATION left by the said William Littell Tizard at
the Office of the Commissioners of Patents, with his Petition, ou the
26th July 1854.
I, WILLIAM LITTELL TIZARD, of Aldgate, in the City of London, Engineer,
do hereby declare the nature of the said Invention for "IMPROVEMENTS IN
FERMENTATION, AND IN APPARATUS EMPLOYED THEREIN," to be as follows:-
My Invention consists, first, in certain improved processes for fermenting
brewers' worts and other fermentable liquors; and, second, in the construction
of apparatus for fermenting purposes.
My improved apparatus is composed of a deep vat or tun, somewhat similar
to an ordinary fermenting round, which is divided by a partition into two
compartments, the lower and closed one of which forms the fermenting vessel,
while the upper open compartment forms the barm safe. The compartments
communicate with each other through yeast pipes, placed at different levels in
a cylindrical chamber, raised on tho partition and closed by a man-hole door.

page_text: The yeast pipes are furnished with caps, by removing which any one of them
may be made to form the communication between the fermenting vessel and
the barm safe. Alongside of the vat is placed a refrigerating chamber, or
attemperator, of much smaller diameter than the vat. The attemperator com-
municates at top and bottom with the fermenting vessel by means of flow
pipes, furnished with stop-cocks, and also with the barm safe by a similar flow
pipe. The barm safe is provided with a discharge pipe, and the fermenting
vessel is also provided with discharge pipes at different levels. The attem-
perator is fitted with a forcing screw or other apparatus for producing a circu-
lation of the liquid, and also with a thermometer; and another thermometer
is provided for indicating the temperature of the liquid in the fermenting vat.
The processes which I adopt in working with my improved apparatus are
three in number, and denominated respectively, the progressive, the inter-
mittent, and the accelerating process.
The progressive process is conducted nearly as follows:-The worts are
pitched at a temperature of, say, 65°, and a stream of liquid of from 52° to 60°
is caused to flow through the attemperator, by which means a constant cir-
culation is kept up throughout the apparatus. As the fermentation progresses
the temperature of the gyle rises, and its specific gravity decreases, the same
difference in temperature between the worts in the fermenting vessel and
those in the attemperator being still kept up. The yeast flows over into the
barm safe, and the yeasty worts again enter the attemperator, and circulate
over and over again through the attemperator until the desired degree of
attenuation is obtained, when the flow pipe stop-cock between the attemperator
and the barm safe is closed, and the gyle allowed to cleanse itself sponta-
neously. When cleansed, the liquor is allowed to cool down from 10 to
20°, a few gallons of finings are added, and the gyle is thoroughly purified and
brightened.
The intermittent process differs from the preceding by the alternate use
of hot and cold liquor in the attemperator, and by occasionally changing
the direction of the currents of wort in the vessels from upwards to down-
wards, and vice versa.
The accelerating process is worked in conjunction with either the pro-
gressive or intermittent process, or it is conducted independently of either
of them. It consists in giving the worts a circulating motion, independent
of that produced by the difference of temperature between the worts in the
attemperator and the fermenting vessel, by means of the screw or forcing
apparatus in the upper part of the attemperator, which may be worked
either by hand or engine power. The improvements in construction before

page_text: mentioned may be also applied to ordinary fermenting vessels. In this case
the fermenting vessel and the barm safe are separate from each other,
and connected by two flow pipes, one of which passes through an attem-
perator, by which the temperature of the liquid flowing through it can be
regulated, while the other serves as the yeast pipe.. The forcing apparatus
may also be employed in this case to aid or produce the circulating motion in
the liquids.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said William Littell Tizard in the Great Seal Patent Office on
the 26th January 1855.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, WILLIAM
LITTELL TIZARD, of Aldgate, in the City of London, Engineer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-sixth day of July, in the year of our Lord
One thousand eight hundred and fifty-four, in the eighteenth year of Her
reign, did, for Herself, Her heirs and successors, give and grant unto me,
the said William Littell Tizard, Her special licence that I, the said William
Littell Tizard, my executors, adininistrators, and assigns, or such others as I,
the said William Littell Tizard, my executors, administrators, [and assigns,
should at any time agree with, and no others, from time to time and
at all times thereafter during the term therein expressed, should and law-
fully might make, use, exercise, and vend, within the United Kingdom of
Great Britain and Ireland, the Channel Islands, and Isle of Man, an Inven-
tion for "IMPROVEMENTS IN FERMENTATION, AND IN APPARATUS EMPLOYED THEREIN,"
upon the condition (amongst others) that I, the said William Littell Tizard,
by an instrument in writing under my hand and seal, should particularly-
describe and ascertain the nature of the said Invention, and in what manner
the same was to be performed, and cause the same to be filed in the Great
Seal Patent Office within six calendar months next and immediately after
the date of the said Letters Patent.
NOW KNOW YE, that I, the said William Littell Tizard, do hereby
declare the nature of my said Invention, and in what manner the same
is to be performed, to be particularly described and ascertained in and by the
following statement thereof, reference being. had to the Drawings hereunto
annexed (that is to say):-

page_text: My Invention consists, first, in certain improved processes for fermenting
brewers' worts and other fermentable liquors; and, second, in the construction
of apparatus for fermenting purposes.
My improved apparatus is composed of a deep vat or tun, somewhat similar
to an ordinary fermenting round, which is divided by a partition into two com-
partments, the lower and closed one of which forms the fermenting vessel,
while the upper open compartment forms the barm safe. The compartments
communicate with each other through yeast pipes, placed at different levels in
a cylindrical chamber, raised on-the partition and closed by a man-hole door.
The yeast pipes are furnished with caps or plugs, by removing which any one of
them may be made to form the communication between the fermenting vessel
and the barm safe. Alongside of the vat is placed a refrigerating and warming
chamber, called an attemperator, of much smaller diameter than the vat. The
attemperator communicates at top and bottom with the fermenting vessel by
means of flow pipes, furnished with stop-cocks, and also with the barm safe by
a similar flow pipe. The barm safe is provided with a discharge pipe, and the
fermenting vessel is provided with discharge pipes at different levels. The
attemperator is fitted with a forcing screw, plunger, pump, or other apparatus
for producing a circulation of the wort in the fermenting vessel, and thermo-
meters are provided for indicating the temperature of the wort and water in
the attemperator and the wort in the fermenting vat. My improved processes
are three in number, and denominated respectively, the progressive, the inter-
mittent, and tho accelerating process.
The progressive process consists in keeping the wort or liquor undergoing
fermentation in constant circulation through the apparatus during the con-
tinuance of the fermenting process, by causing a stream of water to flow
through the attemperator at a lower temperature than that of the wort in the
fermenting vessel, whereby a continual current will be produced, owing to
the difference of temperature between the wort in the fermenting vessel, and
the water passing through the attemperator.
The intermittent process differs from the preceding by the alternate use of
hot and cold water in the attemperator, and by occasionally changing the
direction of the currents of wort in the vessels from upwards to downwards,
and vice versa.
The accelerating process is worked in conjunction with either the pro-
gressive or intermittent process, or it is conducted independently of either of
them. It consists in giving the worts a circulating motion, independent of
that produced by the difference of temperature between the worts in the
attemperator and the fermenting vessel, by means of a screw pump or forcing

page_text: apparatus connected with the attemperator, which may be worked either by
hand, water, or steam power. The improvements in construction before men-
tioned may be also applied to ordinary fermenting vessels, where the depth of
the vessel is insufficient to admit of a division. In this case the fermenting
vessel and the barm safo are separate from cach other, and connected by two
flow pipes, one of which passes through an attemperator, by which the tem-
perature of the wort flowing through it can be regulated, while the other serves
as the yeast pipe. The forcing apparatus may also be employed in this case to
aid or produce the circulating motion in the wort.
Figure 1 of the Drawings annexed is a vertical section of a fermenting
apparatus constructed according to my Invention. A, A, is the fermenting
round; B is the barm safe; and C, a man-hole, with cover and yeast tubes, in
which are fitted plugs D, D, D; E is an attemperator; and F is a pipe, by
which it is connected to the bottom of the fermenting round; G is a pipe and
cock connecting the attemperator with the barm safe; H is a pipe and cock
connecting the attemperator with the upper part of the fermenting round;
I, I, are the wort tubes of the attemperator; and K is the cold or hot water
passage; L is the ingress, and M, the egress pipe, from the water passage K;
N, O, P, are thermometers, for indicating the temperature of the wort in the
fermenting round, and of the water and wort in the attemperator; R is a
funnel to the wort tubes of tho attemperator; S is a forcing apparatus or
propeller, fitted to the tube F; and T is its handle or winch; U, U, aro
joists or beams on which the apparatus is supported; V is a sample cock to
the fermenting round; W is a barm sluice to the barm safe; X and Y are
racking cocks, for drawing off the worts (or beer or wash) from the fermenting
round; and Z is a stop-cock.
The mode of conducting the fermentation is as follows:-A sufficient length
of wort is drawn to fill the round and about one-tenth of the barm safe, the
latter to fill up the deficiency arising from the formation of yeast, carbonic
acid gas, &c. The plugs D are put into the two lowest barm pipes and the
pitching yeast placed into the barm safe. About a barrel of wort is run from
the coolers (or refrigerator, as the case may be,) into the barm safe, and roused,
so as to incorporate the yeast therewith. On pitching the worts, the cocks
G, H, L, M, Z, are turned on, and cold water ascends the chamber K, cooling
the descending wort wort in its passage through the attemperator and pipe F
into the fermenting round. The gyle being pitched, the cock L is partly turned
off, so as to reduce the supply of cold water. A few pounds of yeast are roused
into the filling-up wort that occupies the bottom of the barm safe. From this
moment the worts circulate through the attemperator and the round, in a

page_text: manner similar to the circulation of the blood in the animal system. The
circulating motion is induced and accelerated by virtue of the difference in the
heat of the contents of the attemperator and of the round, and this motion
increases or decreases in velocity with the difference of temperature between
the column of wort in the round and that in the attemperator. These two
columns are every varying in density or weight in proportion to their respective
temperatures, the coldest gravitating and aiding the ascension of the other.
With such controlling powers the operator works at pleasure, and varies his
practice as circumstances, experience, or caprice may dictate.
I will now describe my improved processes.
The progressive process is conducted nearly as follows:-The worts are
pitched at a temperature at which they work vigorously under ordinary cir-
cumstances, say, for example, at 65° Fahr. A stream of water, from 52° to
60°, is caused to ascend in the attemperator, and either flows off to waste or is
appropriated to useful purposes. The wort occupying the attemperator is thus
kept about 5° to 10° colder than that in the round, and descends by its superior
gravity through the tube F, and mingles with the wort in the round; at the
saine time the wort in the latter flows through the tubes G, II, into the attem-
perator, undergoing in its turn the cooling and gravitating process.
As the
fermentation progresses, the temperature of the gyle rises and its specific
gravity decreases; at the same time a difference of some 5° to 10° is main-
tained (which is indicated by means of the thermometers O, P,) between the
round and the attemperator, the latter being always the coldest. The yeast is
constantly ejected by one or other of the tubes D, and deposited in the barm
safe, and the yeasty wort re-enters the attemperator by the tube G, and circu-
lates over and over again through the gyle tun, until the desired attenuation is
attained, when the cock G is shut off, and the gyle allowed to cleanse itself spon-
taneously. Ten or twelve hours are generally suflicient from this period to
enable the gyle to deposit nearly the whole of its yeast in the barm safe. The
wort which floats on its surface is admitted into the attemperator through the
pipe G, and the yeast is swept down the sluice W. Although the gyle is now
tolerably fine it is not bright, and it is therefore cooled 10° to 20°, by means
of cold water in the attemperator, and, when desirable, a few gallons of
.properly prepared finings are placed in the funnel R, and the difference in the
respective heats of the attemperator and the round increased 10° or 15°, by
cooling the contents of the former; the consequence of which is increased
animation in the worts, which begets a lively commotion of yeast that may
have rolled down the inclined bottom of the round or settled in the pipe F.
The carbonic acid gas evolved and the finings unite and seize the yeasty

page_text: particles, which are no longer held in chemical combination, and eject all such
impurities into the barm safe, so that a thorough purification of the gyle and
immediate brightness is insured.
The intermittent process differs from the preceding by an alternate use of
hot and cold water in the attemperator, and by occasionally changing the
direction of the currents of wort in the vessels from upwards to downwards,
and vice versa. For instance, the gyle is pitched at 70° Fahr., and not
allowed to rise higher than 75°; water some 10° to 18° colder passes through
the attemperator, during which the worts flow as before from the bottom of the
round to the top, until the heat of the wort is reduced to nearly that of the
attemperating water, or, say, 60°. Of course the velocity of the currents
decreases with the abstraction of caloric, and to avoid a languid fermentation
and to re-excite its energies, hot water, at 70° to 75°, is used in the attempe-
rator, which expands the wort in immediate contact, and causes it to flow over
into the round through the pipe II, thus reversing the direction of the currents
from top to bottom in the round, and producing an ascending current in the
attemperator. The barm works out of either of the pipes D, and is received
into the safe, the attenuation progresses, and the round is kept self-filling from
the tube G, as before mentioned. In due course the temperature of the gyle
rises to 72°, and cold water is again applied to reduce the temperature and
keep the wort and yeast actively circulating and in close contact, until the
contents of the tun or round are reduced to 62°, or within 2° of their former
state. Hot water is again applied, probably for the last time, until the gyle
reaches 75°, or the saccharometer indicates a cleansing point. The cock
G is now closed during about ten hours, to allow the yeast to deposit itself in
the safe. Cold liquor and finings passing through the attemperator speedily
brighten and cool the article, the first portion of which is racked through the
cock X, and the remainder off at Y.
The accelerating process is applied in conjunction with either the progressive
or the intermittent, or is conducted independently of either, and under various
modifications. A brief description of its operation as a separate agent is
therefore all that can be here required. The worts are pitched through the
balm safe, and the attemperator, as before described, at any given heat, say
53°. The cocks G, H, L, M, Z, aro left open. The controlling powers of the
attemperator are now only required to curb the self-generating and rising heat
of the gyle, which need not at any time exceed 58° Fahr. The small screw
propeller S is worked at any required speed, drawing the worts, &c. through.
the pipes G, H, down the attemperator, by which means they are made to.

page_text: ascend through and stimulate the fermentation of the gyle. It is by this
peculiar internal inotion, and the interposition of the ferment in an uncoagu-
lated condition, that the old affinities of the saccharine solution in contact are
destroyed, and a speedy decomposition ensues, by which every original particle
becomes affected; but in no other than a vigorous fermentation can be
simultaneously reduced such constituents as are more hardy than sugar, viz.,
mucilage, hordein, and unbroken starch, at such comparative low temperatures
as the above. The power necessary to work a propeller or pump under
such circumstances, where the opposite columns of fluid so nearly balance
each other, is exceedingly small; and although the propeller is here shewn
with a winch T to be worked by hand, it would be preferable, when its
constant service is required, to attach it to some mechanical motive power,
the most appropriate being a simple water engine, constructed somewhat on
the principle of a turbine, Barker's mill, or brewers' sparger, which could bo
(and is in some cases) actuated by the water as. it escapes from the attem-
perator; thus the whole apparatus woull be rendered self-acting. The
interiors of the tubes of the attemperator may be scoured out with facility,
and they can be cleaned on their outsides in a few minutes' by an ordinary
laborer.
T
Figure 2 represents an ordinary fermenting square and barm safe with the
external attemperator attached. The same letters of reference are used to
indicate similar parts to those shewn in Figure 1.
It will be observed that the current of wort in the tube I is kept uniformly
under the control of the operator at all seasons, being protected from the ever-
changing influences of the atmosphere by the external pipe, or the hot or cold
water it contains, and that an internal attemperator is superseded by an
external one E, that admits of universal application. A gas condenser in the
barm back or safe is also dispensed with in consequence of its inutility,
carbonic acid gas being incondensable by cold water or any other means than
direct and immense pressure.
And having now described the nature of my said Invention, and in what
manner the same is to be performed, I declare that what I claim as my
Invention is,
.
First, the improved processes of fermentation herein-before described.
Second, the combination with a fermenting vessel of an attemperator placed
outside thereof, for the purpose of producing or accelerating either an ascending
or descending circulation of the worts undergoing fermentation through the
fermenting apparatus.

page_text: And, third, the employment of a forcing pump or screw propeller in the wort
pipe of fermenting apparatus, for the purpose of producing or aiding the
circulation of the worts undergoing fermentation.
In witness whereof, I, the said William Littell Tizard, have hereunto
set my hand and seal, this Twenty-sixth day of January, One thousand
eight hundred and fifty-five.
W. L. TIZARD. (L.B.)