Brewers' and Distillers' Wort.
Year: 1899

page_text: Date of Application, 12th Aug., 1899 - Accepted, 7th Oct., 1899
COMPLETE SPECIFICATION (AMENDED).
Brewers' and Distillers' Wort.
I, FRANK THATCHER, of the Britannia Brewery, West Drayton, in the County
of Middlesex, Brewer and Malster, and Analyst, do hereby declare the nature
of this invention and in what manner the same is to be performed to be parti-
cularly described and ascertained in and by the following statement:-
Brewers and distillers produce wort from various kinds of materials and the
wort obtained is subsequently fermented with yeast. During the process of
fermentation the yeast increases or reproduces itself to an enormous extent, so
much so that there is always a much greater quantity of yeast produced than
can be re-used to produce subsequent fermentations, and the solid or semi-solid
yeast is either sold at a very low price or is treated as refuse.
Now according to my invention I propose to utilize this waste yeast as
follows:
The yeast is placed in any suitable vessel preferably a vessel in which a dome
or fountain can be employed such as a brewery boiling copper, or open wooden
boiling back.
To the yeast sufficient water is added preferably to make the solution the
thickness of treacle or more or less water can be added as desired, I then add
from one half per cent. to five per cent. or more of a suitable acid either organic
or inorganic such for instance as hydrofluoric, nitric, sulphuric, salicylic, tar-
taric or acetic, preferably using sulphuric acid, so as to render the solution
sufficiently acid.
The solution thus formed, is heated with naked steam applied internally, or
it may be heated by external application if so desired in any suitable manner.
The solution is slowly heated and allowed to infuse at gradually rising tempera-
tures until boiling point is reached, when it is vigorously boiled for from one
to twelve hours or more, according to the proportion and kind of acid used, but
when using from one to two per cent. of sulphuric acid I find that about 3 hours
gives the best results, after which the solution is rendered neutral, by the addi-
tion of any suitable neutralizing chemical agent, such for instance as ammonium
hydrate, potassium carbonate or calcium carbonate.
The boiling of the solution as above described is under atmospheric pressure
but if desired it may be boiled at a higher pressure.
The solution either hot or cold is then either filtered, or run in its thick state
to very shallow coolers and allowed to settle, when the clear liquid is run into
another vessel where it may be heated to any desired temperature such as those
employed in the brewing and distilling processes. The solution can then be
employed in the brewing and distilling processes, at any part of the operations
that may be found most suitable, preferably, during the mashing or sparging
operations, that is, used as mashing or sparging liquor.
The above mentioned solution manufactured from yeast, can be profitably
D

page_text: used, to the improvement of the fermentations in brewing and distilling and
also to the resulting product.
Having now particularly described and ascertained the nature of my said in-
vention, and in what manner the same is to be performed I wish it to be under-
stood that I am aware that, in a specification on an application concurrent with
my present application for a patent, it has been proposed to use in the manufac-
ture of beer, wine, and the like, yeast extract to stimulate and nourish the yeast
cells during fermentation, and I make no general claim to such use of yeast
extract, but I declare that what I claim is;-
1. The manufacture from yeast by the process herein described of a liquid to
be used as brewers' or distillers' wort or as an addition thereto.
2. The manufacture of a liquid to be used as, or as an addition to, ordinary
brewers' or distillers' wort, by diluting yeast with water, adding a proportion of
suitable acid, infusing and efficiently boiling the solution and neutralizing the
same by a suitable chemical agent, substantially as herein set forth.
3. The manufacture of a liquid to be used as, or as an addition to, ordinary
brewers' or distillers' wort, by diluting yeast with water, adding a proportion of
suitable acid, infusing and efficiently boiling the solution, neutralizing the same
by a suitable chemical agent, filtering the solution or allowing it to settle and
running off the clear solution substantially as herein set forth.
Toted this 12th day of August 1899
HARRIS & MILLS,
23, Southampton Buildings, London, W.C., Agents.