BREWING 515 



slanting tubes, d d (two only are visible in this section), into the liquor of the pan b, in 

 order to warm its contents. A vertical iron shaft or spindle, e, passes down through the 

 tube c, nearly to the bottom of the copper, and is there mounted with an iron arm, called 

 a rouser, which carries round a chain hung in loops, to prevent the hops from adhering to 

 the bottom of the boiler. Three bent stays, /, are stretched across the interior, to support 

 the shaft by a collet at their middle junction. The shaft carries at its upper endabevel 

 wheel ff, working into a bevel pinion upon the axis h, which may be turned either by 

 power or by hand. The rouser shaft may be lifted by means of the chain i, which, going 

 over two pulleys, has its end passed round the wheel and axle k, and is turned by a 

 winch : Us a tube for conveying the waste steam into the chimney m. 



The heat is applied as follows : For heating the colossal coppers of the London 

 breweries, two separate fires are required, which are separated by a narrow wall of 

 brickwork, n, figs. 252, 253. The dotted circle a' a', indicates the largest circumfe- 

 rence of the copper, and ft b' its bottom ; o o are the grates upon which the coals are 

 thrown, not through folding doors (as of old), but through a short slanting iron hopper, 

 shown at p, Jiff. 252, built in the wall, and kept constantly filled with the fuel, in order 

 to exclude the air. Thus the low stratum of coals gets ignited before it reaches the 

 grate. Above the hopper p, a narrow channel is provided for the admission of at- 

 mospherical air, in such quantity merely as may be requisite to complete the com- 

 bustion of the smoke of the coals. Behind each grate there is a fire bridge, r, which 

 reflects the flame upwards, and causes it to play upon the bottom of the copper. The 

 burnt air then passes round the copper in a semicircular flue, s s, from which it flows 

 off into the chimney m, on whose under end a sliding damper-plate, t, is placed, for tem- 

 pering the draught. When cold air is admitted at this orifice, the combustion of the 

 fuel is immediately checked. There is, besides, another slide-plate at the entrance of 

 the slanting flue into the vertical chimney, for regulating the play of the flame under 

 and around the copper. If the plate t be opened, and the other plate shut, the power 

 of the fire is suspended, as it ought to be, at the time of emptying the copper. Imme- 

 diately over the grate is a brick arch, , to protect the front edge of the copper from 

 the first impulsion of the flame. The chimney is supported upon iron pillars, v v ; w 

 is a cavity closed with a slide-plate, through which the ashes may be taken out from 

 behind, by means of a long iron hook. 



We have thus given the general plan and requisites for a brewery on a large scale. 

 We need scarcely say those arrangements will vary in every establishment, according 

 to the requirements and facilities of the locality, and the various modes of operation. 

 The few simple utensils required may be easily recapitulated : 



1. A mill for crushing the malt. . 



2. An iron pan for heating water. 



3. A mash-tun or open tub fitted with a false bottom, a strainer, or with some other 

 means of allowing the wort to run off freely, keeping back the grains. 



4. An iron or copper pan for boiling the wort. 



5. A shallow vessel or cooler, over which is placed the hop-jack or sieve for strain- 

 ing out the spent-hops. 



6. A gyle tun or open tub for commencement of the fermentation. 



7. A barrel or cask in which the cleansing is completed. 



The first necessity is a plentiful supply of pure water, which it should be the chief 

 aim in all arrangements to render available at the least labour and cost, as on its 

 proper and judicious application greatly depends the regulation of the temperature in 

 the various operations; and the most scrupulous cleanliness in every part is of the 

 utmost importance. The fermenting rooms and store-cellars should be placed below 

 the ground level, for the purpose of attaining a low and equable temperature ; and 

 for this purpose also the double stone fermenting square is highly esteemed. It con- 

 sists of an inner cubical vessel, containing from fifteen to thirty barrels ; each side 

 formed by one slab of fine slate. This is placed in an exterior square or shell of 

 inferior stone, leaving a space between the inner and outer squares, which can be 

 filled with hot or cold water at pleasure. The inner or fermenting square has a man- 

 hole, with a raised rim, in the slab forming the top, on which also are raised four 

 other fine slate slabs, which form a cistern for the expansion and overflow of the beer 

 and yeast during the process of the fermentation, and from which the yeast is readily 

 removed at its close. 



The process of brewing may be classed under three heads : the mashing, the boil- 

 ing, and the fermentation. 



For the principle which should guide the brewer in the conduct of these operations, 

 wo refer to the article BEEB, where it will bo seen that the ultimate success of the 

 entire series depends greatly on the regulation of the temperature, the duration, and 

 the proper management of the initial process of malting. 



The Masking^ Upon this very important process information, tho result of Dr. A/ 



