512 



BREWING 



part of the building. In the hollow between every two rows are placed large troughs, 

 to contain tho yeast which they throw off. The figure shows that the small tuns are all 

 placed on a lower level than the bottom of the great vessels M, so that the beer will flow 

 into them, and, by hydrostatic equilibrium, will fill them to the same level. When 

 they are filled, the communication-cock is shut ; but, as the working off tho yeast 

 diminishes the quantity of beer in each vessel, it is necessary to replenish them from 

 time to time. For this purpose, the two large vats o o are filled from the great squares 

 x M, before any beer is drawn off into the small casks N, and this quantity of beer is 

 reserved at the higher level for filling up. The two vessels o o are, in reality, situated 

 between the two squares M M ; but I have been obliged to place them thus in the sec- 

 tion, in order that they may be seen. Near each filling-up tun o is a small cistern t, 

 communicating with the tun o by a pipe, which is closed by a float-valve. The small 

 cisterns t are always in communication with the pipes which lead to the small 

 fermenting vessels N ; and therefore the surface of the beer in all the tuns, and in the 

 cisterns, will always be at the same level ; and as this level subsides by the working 

 off of the yeast from the tuns, the float sinks and opens the valve, BO as to admit a 

 sufficiency of beer from the filling-up tuns o, to restore the surfaces of tho beer in all 

 the tuns, and also in the cistern t, to the original level. In order to carry off the 

 yeast which is produced by the fermentation of the beer in the tuns o o, a conical iron 

 dish or funnel is made to float upon the surface of the beer which they contain ; and 

 from the centre of this funnel a pipe, o, descends, and passes through the bottom of 

 the tun, being packed with a collar of leather, so as to be water-tight ; at the same 

 time that it is at liberty to slide down, as the surface of the beer descends in the tun. 

 The yeast flows over the edge of this funnel-shaped dish, and is conveyed down the 

 pipe into a trough beneath. 



Beneath the fermenting-house are large arched vaults, p, built with stone, and lined 

 with stucco. Into these the beer is let down in casks when sufficiently fermented, and 

 is kept in store till wanted. These vaults are used at Mr. Whitbread's brewery, instead 

 of the great store-vats of which we have before spoken, and are in some respects pre- 

 ferable, because they preserve a great equality of temperature, being beneath the surface 

 of the earth. 



The kiln-dried malt is sometimes ground between stones in a common corn-mill, like 

 oatmeal ; but it is more generally crushed between iron rollers, at least for the purpose 

 of the London brewers. 



The Crushing Mitt. The cylinder malt-mill is constructed as shown \nfigs. 248, 249. 

 i is the sloping-trough, by which the malt is let down from its bin or floor to the 

 hopper A of the mill, whence 

 it is progressively shaken in 

 between the rollers B D. The 

 rollers are of iron, truly cy- 

 lindrical, and their ends rest 

 in bearers of hard brass, fitted 

 into the side frames of iron. 

 A screw E goes through the up- 

 right, and serves to force the 

 bearer of the one roller towards 

 that of the other, so as to 

 bring them closer together 

 when the crushing effect is to 

 be increased, o is the square 

 end of the axis, by which one 

 of tho rollers may be turned 

 either by the hand or by 

 power; the other derives its 

 rotatory motion from a pair of equal-toothed wheels H, which are fitted to the other 

 end of the axes of the rollers, d is a catch which works into the teeth of a ratchet- 

 wheel on the end of one of the rollers (not shown in this view). The lever c 

 strikes the trough b at the bottom of the hopper, and gives it the shaking motion for 

 discharging the malt between the rollers, from the side sluice a. e e, fig. 248, are 

 scraper-plates of sheet iron, the edges of which press by a weight against the surfaces 

 of the rollers, and keep them clean. 



Instead of the cylinders, some employ a crushing mill of a conical-grooved form, 

 like a coffee-mill upon a large scale. 



Fig. 260 is the screw by which the ground or bruised malt is raised up, or conveyed 

 from one part of the brewery to another. K is an inclined box or trotigh, in the centre 

 of which the axis of the screw H is placed ; the spiral iron plate or worm, which is 

 fixed projecting from the axis, and which forms the screw, is made very nearly to 



