IMPROVE- MENTS IN THE FERMENTATION OF BEER, and IN APPARATUS EMPLOYED THEREIN.
Year: 1875

page_text: LETTERS PATENT to Henry Bernoulli Barlow, of Manchester, in the
County of Lancaster, Patent Agent, for the Invention of "IMPROVE-
MENTS IN THE FERMENTATION OF BEER, and IN APPARATUS EMPLOYED
THEREIN. ."-A communication from abroad by Nicolas Joseph
Galland, of Paris, France.
Sealed the 9th May 1876, and dated the 24th November 1875.
PROVISIONAL SPECIFICATION left by the said Henry Bernoulli Barlow
at the Office of the Commissioners of Patents, with his Petition,
on the 24th November 1875.
I, HENRY BERNOULLI BARLOW, of Manchester, in the County of
Lancaster, Patent Agent, do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN THE FERMENTATION OF BEER, AND IN
APPARATUS EMPLOYED THEREIN," a communication to me from abroad by
Nicolas Joseph Galland, of Paris, France, to be as follows:-
The great difficulty of brewers is to obtain a regular fermentation at
all seasons of the year, and the main object of this Invention is to
accomplish this result.

page_text: In order to purify the air before it is used in the processes of cooling
the wort and others it is drawn by an injector or other equivalent
through a filter of amianthus or other material; the air is then carried
through tubes in a heated vessel, and then through tubes in a
refrigerator.
The boiling wort is supplied to the cooling vat, in which are tubes
supplied with cold water; the wort is pumped from the vat and forced
through a filter, from which the clear liquid is taken through annular
partitions heated with boiling water, and then to the refrigerator, where
it is exposed to the action of air purified in the manner above described.
During the cooling of the wort it absorbs its due amount of oxygen, and
is then taken to the fermenting vaults. The cooling vat may be enclosed
in a case supplied with purified air, instead of being open to the
atmosphere, as usual,
The fermenting vaults are made in compartments connected by doors,
and lined with cement covered with tar. Each compartment is supplied
with compressed purified air, refrigerated by passing through ice. The
carbonic acid evolved in the fermentation is carried off through valves.
In order to keep the fermenting vaults and the cellars in which beer
is stored cool, thin metal chests are placed in them, and these chests are
provided with iced water mixed with salt, and in order to purify the
steam used in the injector for purifying the air the water is taken
through a coil of pipes, which is heated by the steam from the boiler
which generates steam for driving the engine of the brewery.
SPECIFICATION in pursuance of the conditions of the Letters Patent, 2
filed by the said Henry Bernoulli Barlow in the Great Seal Patent
Office on the 19th May 1876.
TO ALL TO WHOM THESE PRESENTS SHALL COME, I, HENRY
BERNOULLI BARLOW, of Manchester, in the County of Lancaster, Patent
Agent, send greeting.
WHEREAS Her most Excellent Majesty Queen Victoria, by Her
Letters Patent, bearing date the Twenty-fourth day of November, in the
year of our Lord One thousand eight hundred and seventy-five, in the
3

page_text: thirty-ninth year of Her reign, did, for Herself, Her heirs and succes-
sors, give and grant unto me, the said Henry Bernoulli Barlow, Her
special licence that I, the said Henry Bernoulli Barlow, my executors,
administrators, and assigns, or such others as I, the said Henry
5 Bernoulli Barlow, 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 FERMENTATION OF BEER, AND IN
APPARATUS EMPLOYED THEREIN," a communication to me from abroad by
Nicolas Joseph Galland, of Paris, France, upon the condition (amongst
others) that I, the said Henry Bernoulli Barlow, my executors or
administrators, by an instrument in writing under my, or 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 Henry Bernoulli Barlow, 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 (that is to say) :-
The great difficulty of brewers is to obtain a regular fermentation at
all seasons of the year, and this Invention consists in improved modes
of and apparatus for accomplishing this result.
And in order that this Invention may be fully understood and readily
carried into operation I will proceed to describe the accompanying Sheet
of Drawings.
One of the most important elements of success in brewing is to
exclude all impurities from the air coming in contact with the wort, and
in order to purify the air I cause it to pass through the apparatus shewn
in section in Fig. 1. A is the filter, placed by preference in the open
air above the brewery, and covered by a roof a, or by a fine grid to
prevent the passage of insects. The filter consists of a layer of wadding
or amianthus placed between two perforated metal plates d, d. The
filter is connected by the pipe B to the reservoir C, which communi-

page_text: cates with the reservoir D by the set of tubes E, the whole being
contained in a case capable of resisting a pressure of four or five atmos-
pheres. This case is supplied by the pipe F with steam at three, four,
or five atmospheres, which is transmitted by the pipe G to the injector B'
for producing a rapid circulation of the air through the filter to be
carried through the tubes E into the reservoir D', then through the
tubes E¹, which are surrounded by cold water, into the reservoir C', from
whence the purified air escapes to its destination.
In this apparatus the atmospheric air in passing through the filter
leaves in it nearly all the impurities that it contained, and by its com-
bination with the steam of the injector (the amount of which can be
regulated by the tap g) it is warmed, and in passing through the tubes E,
which are surrounded by steam at about 150 degrees centigrade, it may
be heated up to 125 or 130 degrees, which is more than sufficient for
completely purifying it. The injector may be applied before the filter,
and the current of air may be produced by a pump or a fan. The water
from the cooler E' will have absorbed the heat given out by the steam,
and may be used for various purposes in the brewery.
It has heretofore been customary to pour the boiling wort from the
mash tun into shallow vessels, where it is allowed to cool, but the
cooling is sometimes effected artificially; in other cases the wort is
cooled in closed vessels, and a current of air is forced in to supply the
requisite amount of oxygen.
In order to effect the cooling of the wort under the most favourable
conditions I adopt the two following methods :-
To
First. The boiling wort is poured into the shallow vessel A, see
Fig. 3, to the depth of about 6 or 8 inches, in which it is evaporated,
cooled, oxygenated, and allowed to settle in the usual manner.
accelerate the various processes, and to regulate the time for effecting
them according to the season of the year, I apply the pipes a, through
which cold water circulates. When the processes are completed I draw
the wort from the vessel A by the pump B, and force it through the
filter press C, which is made according to my improvements as described
in the Specification of Letters Patent granted to me on the 21st day of
December 1875, Number 4418, or otherwise. This filter collects all
deposit or sediment, and only allows the clear liquid to pass down the
pipe D into the vessel with tubes E, through which it passes from the

page_text: bottom upwards to the discharge pipe F. The tubes are surrounded by a
wort sufficiently to destroy any
After this the wort, not, being
current of boiling water, which heats the
germs of disease that might exist in it.
disoxyginised by heat, and free from sediment, must be cooled by
contact with pure air, and the ulterior processes are all effected under
the influence of pure air. The heated wort passing off at the pipe F is
delivered to the refrigerator G of any approved construction. The wort
descends in thin sheets in contact with the air, while currents of water
traverse in contrary directions through the tubes g', the temperature
and quantity of water being regulated according to the effect to be
produced. The cooled wort descends into the fermenting vaults through
the pipe H. As the wort passes through the refrigerator it regains any
oxygen that it might have lost when being heated.
In order that this second oxygenation may be effected without injury
to the wort I place the refrigerator in the air-tight case I, J, K, L,
having man-holes P, a hydraulic or other valve S, and the pipe O for
the supply of pure air from the apparatus shewn in Fig. 1. As the pure
air is of greater pressure than the atmosphere the exess escapes by tho
valve S.
Before starting each operation it is necessary to admit a jet of steam
to warm the case I, J, K, L, by the valve S, or to heat it up to 100
degrees, which will purify it. In order to prevent a vacuum being
formed in the case it is provided with an inlet valve.
The second method of cooling the wort is shewn in Fig. 4. In this
instance the vessel A is provided with a hermetically closed lid, which
has at B a valve to allow the air to escape, and an inlet valve at B³ to
admit pure air to prevent collapse in case of a vacuum being formed;
there is also a man-hole E, and windows at F. Before starting a jet of
steam is introduced by the pipe C to raise the temperature of the interior
of the vessel up to 100 degrees. As soon as the boiling wort begins to
enter a stream of purified air is turned on by the pipe D, and cold water
is supplied to the tubes a placed about half an inch below the
level of the wort. The cooling then proceeds as usual, after which
the wort is drawn off by the rotary pump H, which forces it through the
filter press I, from whence the clear liquid goes to the refrigerator G³ in
the case I, J, K, L', which operates in the manner described in
reference to Fig. 3. The wort then flows into the fermenting vaults,

page_text: shewn in Figs. 5 and 6; these vaults are divided into compartments A,
containing the vats B; the compartments are connected by the
openings C, and the entrance is provided with a close fitting door; the
windows D arc luted; the walls are cemented and covered with tar.
The water for cleaning is carried off through syphons at E, and the ice
boxes G are placed in the wall; the ice is supplied by the hoppers H
from the side passage M. The pure air at about 15 degrees of tempera-
ture enters at the pipes K, and descends through the ice by the pipes L.
These pipes open into the space under the wooden grid supporting the
ice, and the pure air now cooled to about 6 or 7 degrees passes from the 1
upper parts of the ice boxes into the fermenting vaults.
The fermenting vats B are made of tinned or painted sheet iron or
other metal, and they are partly or entirely submerged in a case con-
taining cold water, either pure or mixed with salt, to vary the
temperature of the wort during the process. In these closed vaults the 1
pure air being supplied under pressure produces a constant current
through the pipes S, thereby carrying off the carbonic acid gas evolved
during fermentation.
A special service of pipes may be laid down to supply the pure air
from the apparatus shown in Fig. 2 to the wort, in order to give to the 2
barm the oxygen required. This apparatus should be placed between
the vat and the pump which delivers the beer. A is the filter and E is
the reservoir of sulphuric acid; B is the supply pipe for the acid, and C
the discharge; F is the pipe by which impure air enters, and G the
discharge pipe for the purified air.
The fermenting vaults should be superintended by as few people as
possible, and one compartment should be cut off from the others, so that
the temperature therein can be regulated at pleasure for the preparation
of the daily supply of beer.
2
In order to regulate the temperature of the fermenting vaults and the 3
cellars in which the beer is stored with the greatest accuracy I make
use of an apparatus composed of thin metal chests provided with iced
water mixed with salt, and the mode of using it is shewn at Fig. 7,
which represents in section a store cellar A containing two rows of
casks B. To the roof of the cellar are suspended two chests C, C', made 3
of galvanised sheet iron, but a greater number may be used. The
water from the ice melted in the fermenting vaults or from some other

page_text: source is made to circulate through these chests, and thereby cools the
air in the cellar.
In order to obtain more cooling power I mix salt or other suitable
substance with the water supplied to the chests C, O, thereby reducing
the temperature 4 or 5 degrees below freezing point.
Fig. 8 represents an apparatus for purifying the steam before it is
used in the apparatus shewn in Fig. 1, or for other brewing process. N
is the ordinary steam boiler, from which the heat is conveyed to the
boiler M, which is provided with a coil of pipes m, containing very clear
water.
Having thus stated the nature and particulars of the Invention com-
municated to me by the within-named Nicolas Joseph Galland I declare
that I claim,
First. The method of cooling wort by purified air, and the apparatus
for effecting the same, as shewn and described in Fig. 3.
Secondly. The application of tubes through which cold water cir-
culates to the cooling vessels.
Thirdly. The apparatus shewn and described in reference to Fig. 4 for
cooling wort in a closed vessel, to which pure air is supplied, and to
which steam can be admitted.
Fourthly. The use of a filter press for purifying the wort after it has
been cooled.
Fifthly. The improved arrangement and mode of constructing the
fermenting vaults, as shewn and described in reference to Figs. 5 and 6.
Sixthly. Supplying the fermenting vaults with purified air under
pressure, and facilitating the escape of carbonic acid gas, as described.
Seventhly. Forcing purified air into the fermenting vat, as described.
Eighthly. The improved mode of constructing and cooling the fer-
menting vats, as described.
Ninthly. The apparatus shewn and described in reference to Fig. 1
for filtering and purifying air, and for heating and cooling it.
Tenthly. The application of a jet of steam to produce the current of
air through the filter, as shewn and described.

page_text: Eleventhly. The apparatus shewn in Fig. 7 for cooling the fermenting
vaults and the store cellars, and the use of water mixed with any
suitable salt for reducing the temperature of the water below freezing
point.
And, lastly. The apparatus for purifying steam used in breweries,
shewn and described in reference to Fig. 8.
In witness whereof, I, the said Henry Bernoulli Barlow, have hereto
set my hand and seal, this Eighteenth day of May One thousand
eight hundred and seventy-six.