For the Drying of Barm or Yeast for Food or Manure or Future Use."
Year: 1898

page_text: PROVISIONAL SPECIFICATION.
For the Drying of Barm or Yeast for Food or Manure or Future Use."
WILLIAM WARDLE, 101, High Street, Burton-on-Trent, Auctioneer and Valuer,
do hereby declare the nature of this invention to be as follows:-
The difficulty experienced in drying barm or yeast is caused by the natural
tendancy of barm or yeast to congeal or run into a liquid semiliquid or a sticky
mass which quickly putrifies. I find this can be counteracted and the drying of
barm or yeast made a comparatively easy matter if the barm or yeast, preferably
pressed, is mixed with a suitable proportion of dried brewers grains, or dried spent
hops or dried husks or fibre of a like nature, by the admixture of a suitable quantity
of either of these substances the partial seperation of the particles of the barm or
yeast is acomplished and the compost so formed can be stirred seperated shook
crumbled turned or agitated in the drying so that the steam or moisture is allowed
to evaporate.
For the Drying of Barm or Yeast for Food or Manure or Future Use.
I, WILLIAM WARDLE, late of 101, High Street, and now 6, Scalpcliffe Road,
Burton on Trent, Auctioneer and Valuer, 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:-
The chief difficulty experienced in drying barm or yeast is caused by the natural
tendency of barm or yeast to congeal or run into a liquid or a semi-liquid or a sticky
mass which quickly putrifies.
This difficulty in drying or preserving barm has for many years past caused
inconvenience and loss of a very serious character to brewers, especially in the
large brewing centres. In these cases indeed it has been found almost impossible
to dispose of the great surplus of barm which is produced owing to the rapid
multiplication of yeast germs taking place during the process of fermentation.
This surplus barm has therefore been regarded as a waste product and has either
been allowed to putrify and become a public nuisance or has been removed from
the breweries at considerable expense to the brewers.
Various attempts have consequently been made from time to time with the .
object of preserving the barm or yeast in a suitable condition for future use.
Specially constructed apparatus and expensive chemical processes have been devised

page_text: for this purpose but all these attempts have failed to attain the practical object
in view.
I find that the difficulties experienced in drying barm or yeast can be counter-
acted and such drying made a comparatively easy matter if the barm or yeast after
having been pressed is mixed with a suitable proportion of dried brewers' grains.
As the result of my experiments I have found that dried brewers' grains are far
more effective as a separating and dessicating medium than any other substance.
In carrying out my process I get a good result where the grains are absolutely
dessicated or high dried by mixing together the high dried grains and moist
pressed yeast in equal weights, the pressed yeast as ordinarily delivered from the
breweries losing about two thirds of its weight in drying.
The smaller the proportion of yeast in the mixture the more easily and rapidly
it is dried. For instance I frequently use as much as 4 parts by weight of dried
grains to 1 part by weight of pressed yeast or in some cases even a smaller pro-
portion of yeast. When it is required to dry an unusually large proportion of yeast
I have found that the best method is to first mix an ordinary proportion of yeast
with the dried grains and when the moisture has been wholly or partly driven
off to mix in a further quantity of the moist yeast this process being repeated until
the desired proportion of yeast has been added.
I wish it to be understood that the above proportions are given by way of
practical direction in carrying out my process and I do not limit myself to the
use of such proportions. It will however be found extremely difficult to get a
satisfactory result where the yeast added in the first instance, greatly exceeds the
dried grains in quantity, and this applies even more forcibly where the grains still
contain a certain quantity of moisture.
By mixing together the yeast and dried grains the former is broken up or
separated and prevented from caking together in lumps, a greatly increased drying
surface being thereby afforded for the evaporation of the moisture.
I employ dried brewer's grains as a dessicating medium in preference to any
other material, because I have ascertained by experiment that they possess pre-
eminent separating absorbent and sweetening qualities, and are especially adapted
for mixing in with the barm or yeast.
In using the term dried grains throughout the specification I do not however
limit myself to grains which have been dried by the application of heat, nor do I
limit myself to grains from which the whole of the moisture has been extracted
whether by heat or otherwise.
The grains as delivered from the breweries may be sufficiently dried for my
process by heating or by cold evaporation or by simply compressing them in
suitable apparatus or treating them by any known method or methods whereby a
substantial proportion of the moisture originally contained in the grains is got i
rid of.
In cases where the grains are not absolutely dessicated before being mixed with
the yeast it is advisable to use smaller proportions of the latter the amount of
added yeast being decreased in accordance with the quantity of moisture remaining
in the grains.
The compost formed by bringing together the yeast and dried grains is stirred
separated shaken crumbled turned or agitated by any appropriate means, and is
dried by any of the usual methods either during the mixing operation or
subsequently.
The temperature at which the drying process takes place should be sufficiently
high to sterilize the yeast when it is desired to use the resulting mixture as a food
for cattle.
Having now particularly described and ascertained the nature
of my
invention and in what manner the same is to be performed I declare that what
I claim is:
1. In a process for drying or preserving barm or yeast the use of dried brewers
4
J

page_text: grains or brewers grains from which a large proportion of moisture has been
extracted for the purpose specified.
2. A process for drying or preserving barm or yeast consisting of mixing the
same with a suitable proportion of dried brewers grains or brewers grains from
which a large proportion of moisture has been extracted stirring or agitating the
compost so formed and evaporating the moisture therefrom.
3. As a product of manufacture dried brewers grains wholly or partly
impregnated or coated with dried yeast or barm.
4. The herein described process for drying or preserving barm or yeast.
Dated this 19th day of November 1898.
WILLIAM WARDLE.