1S21.3 The Vinom Ftnnentation of Worts in Close Vessels. 



small cask C, open at the top ; the exit 

 end of the pipe, in cask C, to be im- 

 mersed in water, to condense tiic alco- 

 Lol or spirit arising with the gas. Tlie 

 carbonic gas will mai;e its escape 

 through the water ; and, at the same 

 time, prevent the atmosplicric air from 

 rushing into the vat. Tiiis simple plan 

 will do for any smal! quantity of wort; 

 but, if it should be thought necessary to 

 have a more complete condensation, it 

 can be done in the following nsanner. 



Tlie pipe B, as before described, may 

 be made to go into the cask C, made 

 air-tight, and having water in it as 

 before; from which, as shown in the 

 figure, a pipe E, may be inserted, to con- 

 vey the gas to the cask F, from wlience, 

 after condensation, it may be allowed to 

 escape. The cask C may be totally 

 immersed in water, in the tub or vessel 

 D, to completely condense the alcoholic 

 gas as it arises from the working vat or 

 cask. The water in the tub D may bo 

 occasionally removed, cither by a cock 

 or syphon, if it should get warm, and a 

 fresh supply of cold water be added. 



This apparatus can be carried to any 

 extent, by adding one cask after ano- 

 ther. If the water in the first or second 

 cask does not absorb the alcohol, it 

 might be secured by passing the gas 

 through a third or fourth portion of 

 water. But there is no doubt, that the 

 first water would absorb the whole of 

 the alcohol or spirit evolved with the 

 carbonic gas, as alcohol has a strong 

 affinity for water, and would be incor- 

 porated with it, as well as the flavour or 

 aroma of the hop. 



The water to be placed in the first 

 cask, and into which the pipe leading 

 from the vat or cask is immersed, 

 should be accurately weighed or mea. 

 surcd ; and, after the operation of fer- 

 mentation is over, or during any part of 

 the process, could be re-weighed or re- 

 measured, and which would show what 

 quantity of alcohol or spirit had been 

 driven ofl', in union with the carbonic 

 gas, by the vats, and alisorbcd by the 

 water ; but a considerable part of the 

 alcohol would bo condensed on the 

 sides of the vat, not filled up with woit, 

 and would trickle down the sides thereof 

 and return into the worts again. Or 

 the quantity of alcohol absorbed by the 

 water can be easily ascertained by using 

 the new and improved saccharomcter 

 by Bates, an instrument which no brew cr 

 ought to be without. 



If, in the last cask (o receive the 

 carbonic gas, iuslcijcl of water, were 



1S3 



placed some transparent liinc-wnter, 

 the presence of carbonic acid gas would 

 be demonstrated ; for carbonic a(iid gas, 

 having an-affiiiity for lime, would com- 

 bine with it, and [)recii)itate the lime 

 before held in solution, and form bi-car- 

 bonate of lime. 



To prevent accidents by the vats 

 bursting, a valve could be placed on the 

 top, having a certain pressure on it, to 

 allow the escape of the gas if it should 

 meet with any unexpected resistance in 

 passing through the water. 



This apparatus can soon be applied 

 to the working vats or tuns in any cel- 

 lar without much expense or trouble, as 

 it will only require a few jtipcs, either 

 of tin, copper, or any other metal, to lie 

 made, and to lit into any of the casks, 

 usually employed in every brewhouse, 

 and which any common workman 

 can do. 



Beer, that is required to be brought 

 round quick, can be pitched at a higher 

 degree of heat, without the danger of 

 losing so much of the spirit and llavour 

 as would he the case if fermented and 

 cleansed in the usual forcing manner. 



Beer, that is not required to be 

 brought round so soon, may be pitched 

 at a more medium temperature. The 

 result will be, a more superior article 

 both in ricliness and flavour. 



Long boiling of worts tends to deprive 

 themof many fine and valuable fpiaiities, 

 such as the more essential oil of the hop ; 

 although to many, it seems, that the 

 longer wort is boiled, the stronger it is 

 made: it certainly concentrates the 

 must, and makes it of a greater specific 

 gravity, with a loss of flavour. Those 

 who intend to ferment their worts in 

 close vats, ought not to boil their first 

 wort more than an hour, and that 

 briskly, or not longer than the worts 

 coagulate, w'hicli is easily discerned by 

 the eye. The coagulable parts arc 

 formed by the superabundant mucilage 

 drawn from the first mash. In the 

 subsequent worts, the mucilage beingnot 

 so abundant, they are more intimately 

 mingled with the oleaginous matter of 

 the malt, and require longer time in 

 boiling to break or separate them, than 

 the first wort. The second worts, with 

 the hops retinned, can be boiled an hour 

 and a half or two hours; and, when the 

 first and sccoiiil worts are added to- 

 gether in the vats, they will sulliciently 

 blend in fermentation. 



Those brewers who have the advan- 

 tage of a river running by their brcw- 

 houscs, will fljuj a c»nsjdcrablo ad van - 



