New or Improved Fermenting Process especially for use in Brewing.
Year: 1899

page_text: Date of Application, 18th Nov., 1899 -Accepted, 6th Jan, 1900
COMPLETE SPECIFICATION.
New or Improved Fermenting Process especially for use in Brewing.
I, ALEXANDER MEYER, of 23, Riemeckestrasse, Paderborn, in the Empire of
Germany, Brewers' Engineer, 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:-
1
This fermenting process for use in brewing has the purpose of effecting the
production of beer in a very short time.
The said process consists in the introduction of a certain determined very small
quantity of air to the wort during the first stage of the fermentation and up
to the finished formation or development respectively of the new yeast-cells. The
process is completed in most cases in three to four days after adding seed-yeast
to the wort. This completion is ascertained by aid of a microscope and saccharo-
meter. The beer produced by this process is clear, contains plenty of pure and
white yeast, tastes pure and full and is ripe to be put on the market after three
to four weeks, including the time occupied in brewing, whilst by the usual
process of fermentation about three months was required in which to obtain a
marketable beer.
The accompanying drawing shows diagrammatically the plant used for the
carrying out of this process.
Fig. I represents the same in side view.
Fig. II in plan.
Fig. III and IV are examples of the cocks used for the introduction of air.
The fermenting vats 1 are arranged in any number and filled with beer-wort
to which air is introduced from the reservoir 2 filled by means of the pump 3.
The air reservoir 2 is provided in the known manner with pressure gauge, steri-
lizing arrangements and the like. The air is introduced through the main
pipe 4 and the branch pipes 5 into the fermenting vats 1. To limit the intro-
duction of air to the small quantity required in the present process cocks 6 with
bores as fine as a needle are provided which are shown in some examples in
Figs. III and IV. As it is not suitable to make pipes with so small a passage as
required for the present process it is advisable to make the fine bore 7 Fig. IV,
in the spigot of the cock only, so that should it become stopped or clogged it can
be easily cleaned.
On the end of a pipe conduit the fine bore S can be arranged as shown in Fig. III
that is to say the end of the pipe conduit is provided with the said fine bore
whilst the cock itself receives a bore corresponding with that of the pipe conduit.
It is obvious that in the use of this fine bore lies one of the most important
points of the present invention because too much air must never be allowed to
penetrate the wort but always only the maximum quantity necessary for the
fermentation. Consequently by the use of ordinary pipes with cocks adapted for
the reduced passage section, too strong an air introduction which could spoil the
beer wort can never take place.

page_text: Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed, I declare that what
I claim is:-
A new or improved fermentation process especially for use in brewing in which
the small quantity of air necessary for the fermentation is limited to a fixed
maximum by means of either the air pipes or, the cocks used being provided
with extremely fine bores, substantially as illustrated and described.
Dated this 18th day of November 1899.
HERBERT HADDAN & Co.;
Agents to Applicant, 18, Buckingham Street, Strand, W.C.