REFRIGERATION OF WORTS 



697 



then the entire length for the run of the fluid should be about 80 feet, the breadth of 

 the apparatus being made according to the quantity of fluid intended to be passed 



1702 



U 



1703 



through it in a given time. If the 

 channels are made a quarter of an inch 

 thick, then their length should be ex- 

 tended to 160 feet ; and any other 

 dimensions in similar proportions ; but 

 a larger channel than a quarter of an 

 inch the patentee considered -would be 

 objectionable. It is, however, to be ob- 

 served, that the length here recom- 

 mended is under the consideration that 

 the fluids are driven through the appa- 

 ratus by some degree of hydrostatic pressure from a head in the delivery- vats above ; 

 but if the fluids flow -without pressure, then the lengths of the passage need not be 

 quite so great. 



In the apparatus constructed as shown in perspective in fig. 1702, and further 

 developed by the section,/^. 1703, cold -water is to be introduced at the funnel a, 

 whence it passes down the pipe b, and through a long slit or opening in the side of the 

 pipe, into the passage c, c (fig. 1703), between the plates, where it flows in a horizontal 

 direction through the channel towards the discharge-pipe d. When such a quantity 

 of cold water has passed through the funnel a, as shall have filled the channel c, c, 

 up to the level of the top of the apparatus, the cock c, being shut, then the hot wort 

 or liquor intended to be cooled, may be introduced at the funnel/, and which descend- 

 ing in the pipe g, passes in a similar manner to the former, through a long slit or 

 opening in the side of the pipe g, into the extended passage h, h, and from thence pro- 

 ceeds horizontally into the discharge-pipe i. 



The two cocks e and k, being now opened, the wort or other liquor is drawn off, or 

 otherwise conducted away through the cock k, and the water through e. If the aper- 

 tures of the two cocks, e and k, are equal, and the channels equal also, it follows that 

 the same quantity of wort, &c., will flow through the channel h, h, h, in a given time, 

 as of water through the channel c, c ; and by the hot fluid passing through the aper- 

 tures in contact with the side of the channel which contains the cold fluid, the heat 

 becomes abstracted from the former, and communicated to the latter ; and as the hot 

 fluid enters the apparatus at that part which is in immediate contact with the part 

 where the cooling fluid is discharged, and the cold fluid enters the apparatus at that 

 where the wort is discharged,- the consequence is, that the wort or other hot liquor 

 becomes cooled down towards its exit-pipe nearly to the temperature of cold water ; 

 and the temperature of the water, at the reverse end of the apparatus, becomes raised 

 nearly to that of the boiling wort. 



It only remains to observe, that by partially closing either of the exit-cocks, the 

 . quantity of heat abstracted from one fluid, and communicated to the other, may be 

 regulated ; for instance, if the cock e of the water-passage be partially closed, so as to 

 diminish the quantity of cold water passed through the apparatus, the wort or other 

 hot fluid conducted through the other passages will be discharged at a higher tem- 

 perature, which in some cases will be desirable, when the refrigerated liqiior is to be 

 fermented. 



Fig. 1704 exhibits an apparatus precisely similar to the foregoing, but different in 

 its position ; for instance, the zigzag channels are made in obliquely descending 

 planes, a is the funnel for the hot liquor, whence it descends through the pipe d into 

 the channel c, c, fig. 1703, and ultimately is discharged through the pipe b, at the 

 cock e. The cold water being introduced into the funnel/, and passing down the pipe i, 

 enters the zigzag channel h, h, and, rising through the apparatus, runs off by the pipe 

 g, and is discharged at the cock below. 



The passages of this apparatus for heating and cooling fluids, may be bent into 



