BREWING 



511 



the sacks are wheeled on a truck to the malt-loft A, and the contents of the sack are 



The horse-wheel is intended to bo driven by horses occasionally, if the steam-engine 



should fail ; but these engines 

 are now brought to such perfec- 

 tion that it is very seldom any 

 resource of this kind is needed. 

 Fig. 247 is a representation 

 of the fermenting -house at the 

 brewery of Messrs. . Whitbread 

 and Company, Chiswell Street, 

 London, which is one of the 

 most complete in its arrange- 

 ment in the world : it was 

 erected after the plan of Mr. 

 Eichardson, who conducts the 

 brewing at those works. The 

 whole of fig. 247 is to be con- 

 sidered as devoted to the same 

 object as the large vessel M and 

 the casks N, fig. 246. In fig. 

 247, r r is the pipe which leads 

 from the different coolers to 

 convey the wort to the great 

 fermenting vessels or squares 

 M, of which there are two, one 

 behind the other ; // repre- 

 sent a part of the great pipe 

 which conveys all the water 

 from the well E, Jiff. 246, up to 

 the water cistern F. This pipe 

 is conducted purposely up the 

 wall of the fermenting-house, 

 fig. 247, and has a cock in it, 

 near r, to stop the passage. 

 Just beneath this passage a 

 branch-pipe p procoeeds, and 

 enters a large pipe x x, which 

 has the former pipe r within- 

 side of it. From the end of the 

 pipe x, nearest to the squares 

 M, Another branch n n proceeds, 

 and returns to the original pipe 

 /, with a cock to regulate it. 

 The object of this arrangement 

 is to make all, or any part, of 

 the cold water flow through the 

 pipe x x, which surrounds the 

 pipe r, formed only of thin 

 copper, and thus cool the wort 

 passing through the pipe r, 

 until it is found by the ther- 

 mometer to have the exact 

 temperature which is desirable 

 before it is put to ferment in 

 the great square M. By means 

 of the cocks at and j?, the 

 quantity of cold water passing 

 over the surface of the piper can 

 be regulated at pleasure, where- 

 ^ l by the heat of the wort, when 

 | it enters-into the square, may bo 

 ^ adjusted within half a degree. 



When the first fermentation 

 in the squares M M is finished, 

 the beer is drawn off from them by pipes marked v, and conducted by its branches 

 ff w w, to the different rows of fermenting-tuns, marked N N, which occupy the grcatci 



