sphere wherein to Carry on Fermentation.
Year: 1885

page_text: sphere wherein to Carry on Fermentation.
I, THOMAS PENNEY CHITTENDEN, of 28 Westbourne Terrace, Hyde Park, in the
County of Middlesex, Gentleman, do hereby declare the nature of this invention
to be as follows:-
:-
My invention relates to an improved apparatus for aërating and attemperating-
either or both-worts and other liquors undergoing any process of conversion which
is capable of being spoilt by the presence of organic atmospheric germs. It is
particularly adapted for use in breweries, but is not contined to them. It also
provides a pure germless atmosphere wherein to carry on fermentation.
It is now well-known that the contact of ordinarily pure atmospheric air with,
or passage through, liquors in which it is intended to establish a fermentation
process upon certain lines and within certain limits, has a marked and sometimes
certain tendency to cause the whole process to miscarry, by introducing into the
liquor minute organisms such as basteria, or germs producing bacteria and other
undesired organisms, which have the effect of setting up what is technically known
as a false fermentation, the result of which is very different from what would have
occurred had no disturbing agency found its way into or about the liquor under
treatment. Moreover, it is possible for a false or undesired fermentation to be set
up, when a liquor in bulk is being simply attemperated or roused by passing
ordinary atmospheric air through the same, or when ordinary atmospheric air is
above or about or in contact with the same.
Now my invention provides for the abstraction of bacteria and similar organic
agents from the air, and also for the transmission of the atmospheric current at a
regulated temperature and rate, through above and about the liquor.
In carrying my invention into effect, I employ an air-tight vessel to receive the
liquor, and which may be used half or three quarters full or in other proper
quantity for the required result, but from which any ordinary air is exhausted at
the commencement of the process.
I incorporate with the air-duct supplying air to the air-tight vessel, a chamber
filled with cotton wool, or equivalent germ-arresting agent. The purified air is

page_text: then forced or drawn through the air-tight vessel, through or above the contents
of which it is forced in the way best adapted for producing the desired aëration, or
attemperation, either or both, which may be required, a process of rousing by the
mechanical effect of the air current being maintained if required.
My invention is not confined to a single air-tight vessel, inasmuch as it may be
used in a series, the purified air-current following the liquid through its various
stages from one vessel to another, or being used to protect any bye-product of the
process.
The purified air is heated or refrigerated by applying proper sources of heat or
cold to the air-supply at a point between the germ-arresting chamber and the
air-tight vessel.
PHILLIPS & LEIGH,
Agents for the Applicant.
sphere wherein to Carry on Fermentation.
I, THOMAS PENNEY CHITTENDEN, of 28, Westbourne Terrace, Hyde Park, in the
County of Middlesex, Consulting 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:-
My invention relates to an improved apparatus for aërating and attemperating,―
either or both,-worts and other liquors undergoing any process of conversion
which is capable of being spoilt by the presence of organic atmospheric germs. It
is particularly adapted for use in breweries, but is not confined to them. It also
provides a pure germless atmosphere wherein to carry on fermentation.
•
It is now well known that the contact of ordinarily pure atmospheric air with,
or passage through, liquors in which it is intended to establish a fermentation
process upon certain lines and within certain limits, has a marked, and, sometimes,
certain tendency to cause the whole process to miscarry, by introducing into the
liquor minute organisms such as bacteria, or germs producing bacteria, and other
undesired organisms, which have the effect of setting up what is technically known
as a false fermentation, the result of which is very different from what would have
occurred had no disturbing agency found its way into or about the liquor under
treatment. Moreover, it is possible for a false or, undesired fermentation to be seţ

page_text: up when a liquor in bulk is being simply attemperated or roused by passing
ordinary atmospheric air through the same, or when ordinary atmospheric air is
above or about or in contact with the same.
Now my invention provides for the abstraction of bacteria and similar organic
agents from the air, and also for the transmission of the atmospheric current at a
regulated temperature and rate through, above, and about the liquor.
In order that my invention, and the means by which the same may be carried
into practical effect, may be thoroughly understood, I will proceed to describe the.
same in detail, referring in so doing to the accompanying figures, which are to be
taken as generally illustrative of the methods of applying my invention, and as
part of this specification, and read therewith. Like parts are marked throughout
the figures in which they occur with the same reference letter.
Fig. 1 is a sectional elevation of a fermentation vat made air-tight throughout.
Fig. 2 is an enlarged elevation, partly in section, of the bottom of the screw-
shaft.
Fig. 3 is a sectional plan taken at the line A-B of Fig. 2.
Fig. 4 is a sectional elevation of an air reservoir.
Fig. 5 is an air fan.
Fig. 6 is an air filter.
Fig. 7 is a general view illustrating the application of my invention to an
ordinary brewing plant.
Figs. 8 and 9 are details.
A is the air filter, shewn as a rectangular chest with perforated sides, through
which the air to be used for the purpose of aërating and attemperating the worts,.
or other liquor in the vat, is drawn. The interior of the filter is occupied by any
agent or material capable of extracting bacteria and such other minute organisms
as have the power of establishing what is technically known as a false fermentation.
The filtered air current passes along the pipe a to the fan, or equivalent air
propeller, B, which is actuated in any convenient way. I would have it distinctly.
understood that I do not confine myself to the use of an air fan for the purpose of
creating and maintaining the current of air, inasmuch as any other suitable
machine, such as a pump, may be advantageously employed for the purpose. The.
machine may be placed outside the filter, if such an arrangement would be more
convenient; in which case the air current would, as a matter of course, be driven,
instead of drawn, through the filter.
C is the compressed air chamber, or reservoir, fixed upon the pipe leading from
the filter or the fan to the vat. This is of any suitable construction and capacity,
and discharges the function of regulating the delivery of the air into the pipe, c,
in so far as it receives the current of air from the pipe, c¹, and retains it until the
pressure for which the delivery valve of the chamber, C, is adjusted is reached,
while a relief valve upon the chamber allows of the speedy reduction of any excess
pressure. The pressure obtaining in the pipe, c, is therefore always constant.
The pipe, c, enters the air-tight fermentation vat, or hot wort vessel, D..
terminating at the centre thereof in an eye, d, in which the vertical shaft, e, can
rotate as in a journal. The lower part of this shaft is hollow, and has ports, e¹,
formed in it for the purpose of maintaining constant communication between the
pipe, c, and the bore of the shaft.
The shaft, e, is carried upon a step bearing, e². Its upper extremity rotates on
an inverted step bearing, e³, held by rods, et, springing from the side of the vat.
The hollow bottom of the shaft is furnished with arms, F, the addition of which
forms what is known as a Barker's mill.
E is a screw wound upon the shaft, e.
comparatively large diameter.
The screw has a quick pitch and a
G is a cylinder, the diameter of which is slightly greater than that of the
screw, E, about which it is supported in a central and parallel position, con-
veniently, by the rods e. The length of the cylinder is not less than that of the
screw. The illustration shews it extended above the top of the screw,"

page_text: H is a dome-guard fixed over the mouth of the cylinder to prevent the entrance
thereunto of yeast, or yeasty head, when used in a fermenting tun, and hops when
used in hot wort vessel or copper, during the time the apparatus is at work.
The operation of the invention is as follows:
The vat is filled about three quarters full, and the air, remaining in the vat
above the level of the liquor, is pumped out, care being taken to produce as perfect
a vacuum as possible.
The injection of the current of filtered air into the liquor is then commenced.
The air jets escaping from the arms, F, rouse the liquor and thoroughly aërate and
attemperate it. I provide suitable appliances for the purpose of cooling or of
warming the air-current injected into the vat.
I do not shew any particular device for regulating the temperature of the air-
current, but any well known, or convenient, means for effecting the purpose may
be made use of. For instance, I may heat it by the hot wort to be aërated in the
hot-wort vessel or copper, or by a Bunsen burner or equivalent agent under the
compressed air chamber. Whatever heating agent I employ, I place it between
the filter and the compressed air chamber.
The escape of the air from the arms, F, causes them to rotate in a direction
opposite to that of the jets themselves, and the screw, E, is, therefore and thereby,
revolved. The rotation of the screw forces the liquor within the cylinder G
downwards and so sets up a thorough circulation of the liquid which brings every
particle thereof into contact with the air jets from the arms, F.
The rotary motion of the arms, F, is not essential to the success of my invention,
and may, including of course the screw and cylinder, be dispensed with. The
mechanical energy of the air jets will in that case be of sufficient strength to effect
the thorough rousing of the liquor.
Fig. 8 illustrates a variant construction of arms F, according to which the arms
are bent backwards, the air jets issuing from their ends only.
The rotary motion of the screw may be effected by any ordinary mechanical
method instead of the impetus of the Barker's mill as described with reference
to Fig. 1.
The foregoing description fully explains how my invention is to be applied to
any ordinary fermentation process, but I wish it to be distinctly understood that
the practical utilities-which are now so many advantages within the reach of all
whom it may concern-of using a pure germless atmosphere are not, according to
my invention, confined to fermentation vats.
To make the application of my invention to vats and tanks other than those in
which fermentation processes are being conducted, abundantly clear, I refer to the
next figure of my drawings,-viz. Fig. 7,-which is a general elevation of a brewing
plant to which my invention is shewn as applied at two separate and distinct
points, and fulfilling functions essentially the same, although the liquors acted upon
are not practically identical.
In this figure the hot wort vat, I, is shewn as fitted with the aërating and
rousing apparatus already described with reference to Figs. 1 to 6. The air-tight
cover of the vat is fitted with a suitable safety valve, and proper provision is made
for the suspension of the hop-back, i, and for the admission of the hot wort from
the copper.
I wish to point out that when my invention is being used for aërating hot worts
either in the copper, or other utensil, hot air heated in any convenient way may
be used for the purpose, my object in using hot air being to effect the precipitation
of albuminous and nitrogenous matters by effecting their oxidation, and to, conse-
quently, render the wort more suitable for brewing purposes.
The wort is next passed into the refrigerator, J, where it can undergo the
ordinary process of cooling without coming into contact with any air but that
germless supply which is furnished to it by my improved apparatus.
Here, therefore, we have another exemplification of the advantage and utility
of my invention as far as it relates to the production of a germless air supply,
:

page_text: inasmuch as its application to the coolers of a brewing plant will obviate, at
once and entirely, all the well known and oft experienced drawbacks so familiar
to brewers in connection with coolers working with an impure or restricted air
supply.
K is an air-tight fermenting vat to which my invention is shewn as applied.
As the details are arranged in this part of the figure, the pure air is being drawn
over the liquor (the vat having previously been carefully exhausted) instead of
being driven through it. This method requires the vat to be of an air-tight
construction.
L is the air filter constructed substantially as above described with reference to
Fig. 6, but necessarily of a modified form. It is fixed on the end of the supply
pipe, l, which delivers the filtered air into the air-tight space at the top of the vat.
Any necessary or desiderated attemperating device is fixed upon the supply pipe 7.
The exhaust pipe, a, is connected to an air exhauster of suitable and convenient
type. The figure shews in dotted lines an ordinary parachute yeast skimmer
delivering into an air-tight receiver M.
The method of aërating a wort by a pure germless atmosphere as just described
with reference to the fermenting vat, K, may, according to my invention, be used
jointly with, or separately from, the apparatus and process described with refer-
ence to Figs. 1 to 6, and the vat I of Fig. 7; and the latter figure shews distinctly
how my invention of aërating, and attemperating worts, hot or cold, with a pure
germless atmosphere may be carried on either before or after fermentation, or, if
necessary, a double application of the invention may be made.
I wish it to be distinctly understood that my invention of aërating and attempe-
rating worts with a pure germless atmosphere (with or without any desiderated
rousing action) may be applied to an open, i.c.-not air-tight vat. Or the aërating
process only may be applied to the contents of the boiling copper.
Having now particularly described and ascertained the nature of my said
invention, and in what manner the same is to be performed, I declare that what
I claim is:
1. Aërating and attemperating hot or cold worts by injecting into or exhausting
through the vats containing them currents of germless filtered and attemperated
air, substantially as above described and illustrated.
2. Supplying the coolers of brewing plants with a supply of germless filtered air,
substantially as above described with reference to the accompanying drawings.
3. The combination of air filter, air exhausting or injecting apparatus, and air-
tight vat, for the purpose of aĕrating hot or cold worts before fermentation for
effecting the precipitation of the albuminous and nitrogenous matters and charging
the yeast cells with pure air to facilitate fermentation, substantially as described
with reference to the accompanying drawings.
4. The combination of air filter, air exhausting or injecting apparatus, and air-
tight vat for the purpose of aerating hot or cold worts during fermentation for the
purpose of effecting the precipitation of the albuminous and nitrogenous matters
and charging the yeast cells with pure air to facilitate fermentation, substantially
as described with reference to the accompanying drawings.
5. The combination of an air-tight filter capable of abstracting bacteria and similar
organisins from a current of air passing through it with an air duct along which
the current of air from the filter is being injected or exhausted through or over
a body of liquor contained in an air-tight vat, before fermentation, substantially
as described.
6. The combination of an air-tight filter capable of abstracting bacteria and
similar organisms from a current of air passing through it with an air duct along
which the current of air from the filter is being injected or exhausted through or
over a body of liquor contained in an air-tight vat during fermentation, substan-
tially as described.

page_text: 7. The combination of an air filter capable of abstracting bacteria and similar
organisms from an air current passing through it with an air duct along which the
air current is being injected into or exhausted through a body of liquor contained
in an open vat before fermentation, or in a boiling copper, substantially as
described.
8. The combination of an air filter capable of abstracting bacteria and similar
organisms from an air current passing through it with an air duct along which the
air current is being injected into or exhausted through a body of liquor con-
tained in an open vat after fermentation, substantially as described.
9. The combination with an air-tight fermentation vat of an air current injected
through a Barker's mill carried on the end of the axis of a vertical screw which is
rotated within a cylinder enclosing said screw, for the purpose of causing a down-
ward and upward current of the liquor contained in the vat in which the screw is
at work, substantially as described.
10. The combination within an open vat or hot or cold wort vessel or boiling
copper of a vertical worm rotated within a cylinder enclosing it by a Barker's mill
which is actuated by jets of attemperated and germless air escaping therefrom
whereby currents are established in the liquor and the latter is roused and aërated,
substantially as described with reference to the accompanying drawings.
11. In combination with a fermentation vat in which a process of fermentation
is going on in presence of an attemperated and germless atmosphere, and from
which the yeast is being withdrawn, an air-tight yeast receiver into which the
yeast can be delivered without coming into contact with any air other than the
gerinless atmosphere in the fermentation vat.
Dated this and daw of Cambanahan 1000
PHILLIPS & LEIGH,
Agents for the Applicant.