SARCINA TURBIDITY IN BEER. 289 



beer is also easy to understand from a bacteriological standpoint. 

 When such an infected wort is fermented, then, of course, the yeast 

 crop will be contaminated with these injurious organisms and the 

 malady will thus be perpetuated. To purify such contaminated 

 yeasts, S. VON HUTH (I.), in 1888, proposed an addition of 5-7 grams 

 of salicylic acid per hectolitre of beer (about i oz. per 100 galls.). 

 A second recipe of his, which was also approved by P. LINDNER 

 (IY.) in 1895, rea ds as follows : To each kilo. (2.2 Ibs.) of pulpy 

 or liquid yeast take 6 grams of tartaric acid dissolved in water. 

 After stirring them thoroughly together, leave to stand for six to 

 twelve hours, and then add the mixture to the wort in the tun. 

 The results of this treatment are said to be satisfactory. 



It must, however, be expressly mentioned that this tartaric 

 acid cure should not be employed unless the yeast under treat- 

 ment is either almost or entirely free from wild yeasts, and is 

 contaminated by sarcina alone. Otherwise it is best to throw the 

 batch away, since the tartaric acid treatment, by favouring the 

 development of the wild yeasts, would only make it worse than 

 ever. This will be referred to again in a subsequent section 

 of vol. ii. 



VOL. I. 



