510 BREWING 



holes in the false bottom, it extracts the saccharine matter from the malt ; a greatet 

 or loss time being allowed for the infusion, according to circumstances. The instant 

 the water is drawn off from the copper, fresh water must be let into it, in order to be 

 ready for boiling the second mashing, because the copper must not be left empty for a 

 moment, otherwise the intense heat of the fire would destroy its bottom. For the 

 convenience of thus letting down at once as much liquor as will fill the lower part of 

 the copper, a pan or second boiler is placed over the top of the copper, as seen in 

 fig. 252 ; and the steam rising from the copper communicates a considerable degree 

 of heat to the contents of the pan, without any expense of fuel. This will be more 

 minutely explained hereafter. 



During the process of mashing, the malt is agitated in the mash-tun, so as to expose 

 every part to the action of the water. This is done by a mechanism contained within 

 the mash-tun, which is put in motion by a horizontal shaft above it, H, leading from 

 the mill. The mash machine is shown separately infy. 251. When the operation of 

 mashing is finished, the wort or extract is drained down from the malt into the vessel 

 i, called the underbade, immediately below the mash-tun, of like dimensions, and 

 situated always on a lower level, for which reason it has received this name. Here the 

 wort does not remain longer than is necessary to drain off the whole of it from the tun 

 above. It is then pumped up by the three-barrelled pump k, into the pan upon the 

 top of the copper, by a pipe which cannot be seen in this section. The wort remains 

 in the pan until the water for the succeeding mashes is discharged from the copper. 

 But this delay is no loss of time, because the heat of the copper, and the steam arising 

 from it, prepare the wort, which had become cooler, for boiling. The instant the 

 copper is emptied, the first wort is let down from the pan into the copper, and the 

 second wort is pumped up from the under-back into the upper pan. The proper pro- 

 portion of hops is thrown into the copper through the near hole, and then the door 

 is. shut down and screwed fast, to keep in the steam, and cause it to rise up through 

 pipes into the pan. It is thus forced to blow up through the wort in the pan, and 

 communicates so much heat to it, or to water, called liquor by the brewers, that either 

 is brought near to the boiling point. The different worts succeed each other through 

 all the different vessels with the greatest regularity, so that there is no loss of time, 

 but every part of the apparatus is constantly employed. "When the ebullition has 

 continued a sufficient period to coagulate the grosser part of the extract, and to evapo- 

 rate part of the water, the contents of the copper are run off through a large cock into 

 the jack-back K, below o, which is a vessel of sufficient dimensions to contain it, and 

 provided with a bottom of cast-iron plates, perforated with small holes, through which 

 the wort drains and leaves the hops. The hot wort is drawn off from the jack-back 

 through the pipe h by the three-barrelled pump, which throws it up to the coolers 

 L L L ; this pump being made with different pipes and cocks of communication, to 

 serve all the purposes of the brewery, except that of raising the cold water from the 

 well. The coolers, ILL, are very shallow vessels, built over one another in several 

 stages ; and that part of the building in which they are contained is built with lattice- 

 work or shutter flaps, on all sides to admit free currents of air. "When the wort is 

 sufficiently cooled to be put to the first fermentation, it is conducted in pipes from all 

 the different coolers to the largo fermenting vessel or gyle-tun M, which, with another 

 similar vessel behind it, is of sufficient capacity to contain all the beer of one day's 

 brewing. 



"Whenever the first fermentation is concluded, the beer is drawn off from the great 

 fermenting vessel M, into the small fermenting casks or cleansing vessels N, of which 

 there are a great number in the brewery. They are placed four together, and to each 

 four a common spout is provided to carry off the yeast, and conduct it into the troughs 

 , placed beneath. In these cleansing vessels the beer remains till the fermentation 

 is completed ; and it is .then put into the store-vats, which are casks or tuns of an 

 immense size, where it is kept till wanted, and is finally drawn off into barrels, and 

 sent away from the brewery. The store-vats are not represented in the figure : they 

 are of a conical shape, and of different dimensions, for fifteen to twenty feet 

 diameter, and usually from fifteen to twenty feet in depth. The steam-engine, which 

 puts all the machine in motion, is exhibited in its place on the right side of the figure. 

 On the axis of the large fly-wheel is a bevelled spur-wheel, which turns another 

 similar wheel upon the end of a horizontal shaft, which extends from the engine- 

 house to the great horse-wheel, set in motion by means of a spur-wheel. The horse- 

 wheel drives all the pinions for the mill-stones b b, and also the horizontal axis which 

 works the three-barrelled pump k. The rollers a a are turned by a bevel wheel 

 upon the upper end of the axis of the horse-wheel, which is prolonged for that purpose ; 

 and the horizontal shaft H, for the mashing engine, is driven by a pair of bevel wheels. 

 There is likewise a sack-tackle, which is not represented. It is a machine for drawing 

 up the sacks of malt from the court-yard to the highest part of the building, whence 



