40 PURE CULTURES OF 



described later on, the above method of working with my 

 pure cultivated yeasts has been adopted in breweries, and 

 is still made use of in many places at home and abroad. 

 It has rendered great service and will also do so in the future. 



The Pzire Yeast Apparatus. 



It was mentioned above that some beer yeasts were less 

 resistant than others to competing organisms, and Carlsberg 

 bottom yeast No. 2 was mentioned as an example. In 

 working with species like this, the danger of the disease 

 germs gaining the upper hand is comparatively great. It is, 

 therefore, of special importance to introduce large quantities 

 of absolutely pure yeast throughout the fermenting cellars 

 in the shortest possible time, and thus to displace the older 

 contaminated yeast. With my old method described above, 

 a good deal of work was involved in furnishing the brewery 

 twice a month with pure pitching yeast for I hectoliter of 

 wort ; and as this is not sufficient in all cases where absolute 

 certainty is required I naturally desired to go further. I 

 applied to Capt. Kiihle, the Director of the Old Carlsberg 

 brewery, and in 1885 we commenced working jointly to 

 devise an apparatus for the continual production in quantity 

 of absolutely pure yeast. After some experiments we met 

 with success, and the credit for this lies mainly with Capt. 

 Kiihle. I gave a short account of the apparatus at the 

 meeting of the Austrian Brewers' Association in Gratz on 

 June 12, 1887. 



In the following descriptions, my object has been to make 

 them clear to every intelligent reader, who need have no 

 special knowledge. I have also endeavoured to give such 

 full and accurate details that the practical brewer will find 

 every reasonable question answered, so that he may set up 

 the apparatus and work with it without loss of time or money. 

 In writing a work which is to be of use in practice, it is not 



