PURE YEAST CULTURE. 245 



recommended English brewers to make trials in accordance 

 with the method which I described ; but his suggestion met 

 with little encouragement. As far as I am aware, experi- 

 ments in this direction had at that time only been made by 

 H. T. Brown and Morris, at Worthington's Brewery. These 

 experiments led to no decisive result, yet these two chemists 

 were still of opinion that the new reform would in the end 

 make its way into the English brewing industry, as it had 

 already done abroad. Most English zymotechnologists at 

 that time certainly held the opinion that pure yeast culture 

 might be employed in the case of light running beers, but 

 not for the heavier stock beers requiring an after fermentation. 

 With regard to this secondary fermentation, it was held that 

 this depended upon maltodextrin, and certain dextrins which 

 could not be attacked during the primary fermentation, but 

 were converted into maltose during storage, and were then fer- 

 mented. In order to bring about this change it was assumed 

 that certain species of wild yeast must also be present. No 

 experimental proof was given in support of this doctrine, 

 although the subject was frequently discussed in the different 

 journals. 



As will be remembered, Captain J. C. Jacobsen, the late 

 owner of the Old Carlsberg brewery, held a similar view 

 with regard to low-fermentation beer, assuming that the wild 

 yeasts which I wished to exclude were necessary to the pro- 

 duction of a secondary fermentation. He considered that 

 this view was supported by certain statements in the works 

 of Reess and Pasteur, and which in fact might be understood 

 in that sense. That this view was incorrect we have heard 

 in the first chapter. In agreement with this are the pub- 

 lications from the Berlin Station mentioned above (p. 16), 

 which show that single cell yeast gives excellent results both 

 in high and in low-fermentation breweries. In the lecture 

 which I delivered in London I referred to my experiments in 

 this direction. The favourable results obtained in breweries 



