54 PURE CULTURES OF 



yeast will naturally be ready for removal in a shorter time. 

 The beer is run off at the cock /, and when froth appears this 

 is closed. Some wort from the wort cylinder which by this 

 time has been re-charged with wort for a new fermentation 

 is now passed in until the level rises to the second mark from 

 the bottom on the glass tube f. The yeast is now well 

 stirred up by means of the stirring apparatus, and the mixture 

 of yeast and wort is drawn off into a perfectly clean vessel 

 (cleansed with hot water and then steamed). When the level 

 of the liquid has sunk to the lowest -mark on the glass tube, 

 the cock is closed and wort again run in to the second mark. 

 The yeast is again stirred up and drawn off to the lowest 

 mark ; the amount withdrawn now measures about 50 liters. 

 The portion remaining behind is sufficient to start a new 

 growth. 



It is advisable to have two marks in the vessel into which 

 the yeast is drawn off, one indicating 25 liters and the 

 other 50 liters. Great accuracy is not required in these 

 measurements. 



The yeast obtained is sufficient to pitch 8 hectoliters of 

 wort, and a new fermentation is started as soon as possible 

 in an ordinary and well-cleaned fermenting vessel. If this 

 cannot be done at once, the vessel containing the yeast must 

 be covered over and set aside in a cool and clean place. 



Whilst the wort and the beer are being drawn off from 

 the two cylinders, care must naturally be taken that sufficient 

 air is continuously passing through the filters. Otherwise 

 the liquids will not run freely and air will be drawn in from 

 without. As soon as the yeast has been withdrawn from the 

 fermenting cylinder, wort is run in until it reaches the top 

 mark on the glass tube ; the contents of the cylinder are 

 mixed by means of the stirrer, and the new growth then 

 commences. 



In the above I have described the mode of working 

 adopted in Old and New Carlsberg. In both of these 



