IMPROVEMENTS IN "IMPROVEMENTS IN THE PROCESS OF BREWING FERMENTED LIQUORS, AND IN APPARATUS CONNECTED THEREWITH, AND IN PREPARING AND SEPARATING THE MATERIALS, AND THE MANNER OF USING THEM IN PRODUCING FERMENTED LIQUORS
Year: 1859

page_text: LETTERS PATENT to Paul Rapsey Hodge, of No. 16, Chalcot Crescent,
near Primrose Hill, in the County of Middlesex, Engineer, for the
Invention of "IMPROVEMENTS IN
"IMPROVEMENTS IN THE PROCESS OF BREWING FERMENTED
LIQUORS, AND IN APPARATUS CONNECTED THEREWITH, AND IN PREPARING AND
SEPARATING THE MATERIALS, AND THE MANNER OF USING THEM IN PRODUCING
FERMENTED LIQUORS"
Sealed the 20th April 1860, and dated the 27th October 1859.
PROVISIONAL SPECIFICATION left by the said Paul Rapsey Hodge at
the Office of the Commissioners of Patents, with his Petition, on
the 27th October 1859.
I, PAUL RAPSEY HODGE, of No. 16, Chalcot Crescent, near Primrose Hill,
in the County of Middlesex, Engineer, do hereby declare the nature of the
said Invention for "IMPROVEMENTS IN
IMPROVEMENTS IN THE PROCESS OF BREWING FERMENTED
LIQUORS, AND IN APPARATUS CONNECTED THEREWITH. AND IN PREPARING AND SEPA
BATING THE MATERIALS, AND THE MANNER OF USING THEM IN PRODUCING FERMENTED
LIQUORS," to be as follows:-
These improvements are additions to my process described in Letters
Patent granted to me, dated at Westminster, the Eight day of July, One
thousand eight hundred and fifty-eight, & numbered 1536.

page_text: My process of separating the hop leaf or blossoms,as described in Chapter 2,
and shewn in the Drawing in Figs. 1, 2, and 3 of my Specification filed in
pursuance of the said Letters Patent, is for beating, thrashing, and cutting
the hops, at the same time it separates the seed and lupuline or condition
from the leaf. I therefore add on to such machine, or make in a separate
machine, a circular inclined screen, either to revolve or otherwise, inside of
which is a revolving brush or brushes, each revolving at their propervelocities,
which screen separates the seed and lupuline from the leaf, the leaf passing
out at the lower end of the screen, the lupuline and seed falling on to another
screen, which separates the two, the lupuline going into a chamber, and the
seed out at the other end of the machine. I then winnow, if necessary, the
seed with a blower, and crush them in a mill ready for use. The great object
ained at in these improvements is to save the more volatile portions of the
hop, and not put them either into the extractor or boil, but put them into
the beers, either during or after fermentation, when they are cold; it will then
dissolve, and retain its aromatic and other properties. The leaf (or leaf and
crushed seed) may be then added to the boil, or be used in my extractor, as
the case may be, but I prefer the latter.
Another and important improvement in my process of brewing fermented
liquors is in keeping down temperatures during the process of fermentation
in the "union cask." This I effect by inserting a double or single coil of
pipe in the inside of the union cask, so constructed that you can pass in and
out a current of cold water through the pipe, thereby drawing off the caloric
that is generated during the process of fermentation. This I effect by means
of a double cock on the outside of the union cask, regulating the ingress and
egress of the cold water, one of which is attached to the ingress pipe, and the
other to the waste pipe; or, I use a union cask made with an annular
chamber of cold water surrounding the whole of the beer, keeping up a
circulation by an ingress and egress current. I also cover the union casks
during the summer months with thin coverings of woven fabric or any other
medium to hold water and sparge, or sprinkle water on this fabric, at the
same time cause a current of air to impinge on the surface of the cask, and
through the union room by fans, blowing machines, or anyother means, thereby
taking away the molecules of caloric as fast as they are evolved, not only
taking away the caloric at the temperature of the atmosphere, but by this
process I abstract the latent heat, thereby preventing acetous fermentation.
I also add another improvement to mymethod of cooling fermented liquors.
before or after fermentation, by making a continuous coil of pipes in a circular

page_text: chamber, and sprinkling or sparging such pipes on the outside (which contains
the hot worts or beer) with jets of water, by means of a revolving sparging
apparatus, at the same time blowing a current of air over these pipes, and
through the chamber containing them, on the same principle as that described
in my former Patent.
-
My claim is, Firstly, for the manner of separating the lupuline, seed,
and leaf of the hop, by the addition of the screens, as before described.
Secondly, the using, in the processes of brewing fermented liquors, the
separated materials, so as to save the volatile matter of the hop; I also
claim the mode of applying the separated materials, volatile and non-volatile,
as described.
Thirdly, the manner of cooling inside the union cask, by keeping up a
circulation of cold water, and carrying away the caloric, as described, and
also a union cask having an annular casing of cold water, as described.
Fourthly, the addition to my former means of cooling by the revolving
sparger and circular coil in a circular chamber, as fully described.
SPECIFICATION in pursuance of the conditions of the Letters Patent, filed
by the said Paul Rapsey Hodge in the Great Seal Patent Office on
the 27th April 1860.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, PAUL
RAPSEY HODGE, of Number 16, Chalcot Crescent, Primrose Hill, in the
County of Middlesex, Civil Engineer, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her Letters
Patent, bearing date the Twenty-seventh day of October, in the year of our
Lord One thousand eight hundred and fifty-nine, in the twenty-third year
of Her reign, did, for Herself, Her heirs and successors, give and grant unto
me, the said Paul Rapsey Hodge, Her special licence that I, the said Paul
Rapsey Hodge, my executors, administrators, and assigns, or such others as
I, the said Paul Rapsey Hodge, 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 lawfully
might make, use, exercise, and vend, within the United Kingdom of Great
Britain and Ireland, the Channel Islands, and Isle of Man, an Invention for
"IMPROVEMENTS IN THE PROCESS OF BREWING FERMENTED LIQUORS, AND IN

page_text: , or
APPARATUS CONNECTED THEREWITH, AND IN PREPARING AND SEPARATING THE
MATERIALS, AND THE MANNER OF USING THEM IN PRODUCING FERMENTED LIQUORS,"
upon the condition (amongst others) that I, the said Paul Rapsey Hodge,
my executors or administrators, by an instrument in writing under
their, or one of their hands and seals, 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 Paul Rapsey Hodge, do hereby declare
the nature of the said Invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the
following statement, reference being had to the Drawings hereunto annexed,
and to the figures and letters marked thereon, that is to say:
My Invention consists in additions and improvements to my process
described in Letters Patent granted to me, and dated at Westminster the
Eighth day of July One thousand eight hundred and fifty-eight.
Chapter 1. My process for separating the hop blossoms described in that
Specification and shewn in the Drawings, Figures 1, 2 and 3, is for beating,
threshing, and cutting the hops. I have added on to the convex grating and
beating cylinder, as shewn in Figure 1, a circular revolving screen, as is shewn
in Figure 1 of the annexed Drawings. A, A, the hopper; B, B, the convex
grating; C, C, the beating cylinder with its fangs or teeth; D, D, an inclined
shoot or spout which convey the broken hops into an inclined revolving cylinder
E, E, which revolves on friction roliers as marked F, F, motion being given
to it by means of the pulley G, carrying a "pitched chain which passes also
around the end of the revolving screen, which has a motion from left to right
about thirty revolutions per minute. At the same time there is an internal
revolving brush or brushes H, HI, H, H, which revolve on the central axis I, I,
at about seventy revolutions per minute from right to left. This brushes the
broken hops against the wire screen which forms the periphery of the
revolving screen, and let the seed and pollen through on to the inclined
shaking screen I, I, while the leaf passes out at the spout K. The seed
delivered on to the floor at the point L, while the pollen and fine leaf passes
down on the shaking screen M, M, this has a mesh of wire gauze which only lets
the pollen through into the chamber N, N, while the fiuer portions of the leaf
drop into the chamber O, O, both of the inclined screens being kept in motion
by means of the two revolving "tappets P and P 1, thus making a perfect

page_text: machine for dividing the pollen and seed from the hop, or in fact divides the
volatile from the non-volatile portion of the hop. This may be done when
the hops are comparatively new and the pollen and seed kept in air-tight
cases, and is one of the most valuable parts of the Invention.
Chapter 2. The broken leaf is then put into the digester, Figure 2 which
is precisely the same in principle as that described in Chapter 3 of my former
Patent, and shewn in the Drawings, Figures 4 and 5. The steam and water
being let in at the axis in the same way as before "the boiling water flowing
down through the pipe A, and under the perforated platform B. My present
improvement is to use a "sparing valveC suspended each side thecoverwhich
sparges downward at the same time thewater ascend through thehopsthereby
thoroughly saturating them. Another great advantage in the "sparging valve
is that when the decoction is making, I attach a force pump on to the "outlet
cock marked D, drawing off the decoction and forcing it through the sparg-
ing valve C thereby circulating under pressure the decoctions, while being
made, through the hops as often as may be deemed necessary.
Chapter 3. The separation of the volatile from the non-volatile portion
of the hop being effected," and the decoction extracted from the leaf, I keep
back the pollen and seed to be used in the cold ales, either in the ". squares,
"rounds, or "tous, or in the casks, as it is soluble in cold liquor;" or I make
a separate decoction of these volatile portions, namely, the pollen and crushed
seed under pressure, and then refrigerate the decoction, under pressure
also, and add the decoction to the ale when cold; either way answers
perfectly; none of the delicate aroma being lost.
Chapter 4. The decoctions being made from the leaf and the whole of
the chemical properties of the hop liberated as soon as the wort liquors are
at 2120 Ft. The decoction of hop is added to the copper or boiling "back
immediately that the albuminous matter is set. The whole of the "nitro-
genous matters are rendered insoluble, and fall down in large flakes, there-
by preventing them redissolving. The union between the inalt and hop is
effected in less time and with less boiling.
Chapter 5.-I have made an addition to my improvements in cooling;
the principle of my refrigerator being described in Chapter 5 of my former
Specification. I now make the pipes in one continuous length, and bend
them in a circular casing to either a "volute or "convolutional coil, admit-
ting air into a central perforated trunk, "and also a perforated top, and
sparging the pipes with a revolving sparger.
Chapter 6. The beers being now boiled and united with the hop liquors

page_text: “
and cooled down to the "pitching temperature, it is very essential that a perfect
control beinghad over them during fermentation, so that they may not get above
or below certain heats, or else attenuation can never be made uniform. To
effect this, I immerse a thermometric bulb into the fermenting mass, either in
the squares, rounds, or "union casks, asis shewn in Figure 3 (A), copper ball;
(B), a tube perfectly bored inside, into which is a piston packed with leather
collars, and attached to the rod (C), on the top of which is affixed a counter-
balance ball (D) and on the top of which is an index (E) to mark the tempe-
ratures above and below the pitching heat; attached to the rod (C) is the
one end of the lever (F), working on a fulcrum (G). At the other end is a
small rod (H) attached to a lever (I), which operates on a valve in the box (J)
for the letting in and off the water for attemperating, which flows through
the tubes (K), so that if there be too much heat generated in fermentation, the
expansion of the fluid in the ball (A)lift the rod(C) operating on the valve int
the box (), thereby keeping up a regular and uniform heat.
The position
of the valve may be altered by the right and left screw block L.
I then cleanse the ales and porter in a union cask either of metal or wood;
if of the former, I construct an annular casing around the vessel,and circulate
water for cooling through such casing; " or if of wood, I insert into the union
cask a coil of thin metal tubing from one end, and suspend it by a cap which is
screwed into the head of the cask. Attached to one end of the coil, on the
outside, is an outlet cock for letting off the attemporating water, which may
be regulated by a thermometric regulator, as before described.
The great
aim being to prevent in the union or cleansing casks an undue amount of
heat. I also exhaust, at one end of the union room, the air with the fan
or blowing engine, and force in air at the other end, at the same time keep-
ing the tops of the union hogsheads and casks covered with a piece of calico,
over which water is sparged, so that by the moving column of air imping-
ing on the surface, all superfluous heat is carried off, and the temperature
controlled in hot weather in the fermenting room.
What I claim as of my Invention is,--
Firstly, the fact of separating the lupuline and seed from the hop leaf,
and in the manner of using such separated materials, as also the apparatus
for separating, all of which is fully described in Chapters 1, 2, 3, and 4,
and shewn in the Drawings.
Secondly, the method of sparging from the top with a sparging valve
inside the digester, as shewn in Figure 2, and described in Chapter 2, and
also the method of using the decoctions.

page_text: Thirdly, the manner of refrigerating by a circular sparger and convolu-
tional or volute coils, in addition to my former method, which is fully
described in Chapter 5.
Fourthly, the manner of regulating attemporation by thermometric regn-
lator, during fermentation; also the mode of attemporating outside or around
the union cask; and also the manner of taking away the external heat by
evaporation by the means described, all of which is set forth in Chapter 6.
In witness whereof, I, the said Paul Rapsey Hodge have hereunto set
my hand and seal, this Twenty-seventh day of April, in the year of
our Lord One thousand eight hundred and sixty.
Witness,
J. B. NEWBOLD.
PAUL R. HODGE. (L.S.)