PURE YEAST CULTURE. 249 



brewery is Mr. Frank Wilson, the President of the Institute 

 of Brewing. 



Miller and Hyde have given an account of their experi- 

 ments in the ' Transactions of the North of England Institute 

 of Technical Brewing,' 1894. I n this paper they say : " There 

 is no doubt whatever, that there are a number of yeasts, and 

 possibly a large majority, which do not give any satisfactory 

 cask or secondary fermentation, and, as far as we are aware, 

 neither Hansen nor any one else has stated anything to the 

 contrary. We have come across several such yeasts, but as 

 soon as we had determined their properties, we put them 

 aside and continued our search for a more suitable species, 

 and it did not take us long to find one which answered our 

 expectations and gave a good secondary fermentation. This 

 yeast has now been in use at the brewery (Chester's brewery, 

 Manchester), for slightly more than a year, and during that 

 period it has been employed with uniform success for the 

 production of the whole output of the brewery." They also 

 state that the beer was superior to, and more uniform than 

 a beer produced with a composite yeast. 



Jorgensen made a vigorous attack against Van Laer's 

 attempt to introduce my system in England in a complicated 

 and uncertain form. Jorgensen's paper appeared in the 

 ' Transactions of the Institute of Brewing,' 1894, p. 227. 

 It contains a review of the position to which my system 

 has attained, and a discussion, from different points of view, 

 of the questions relating to the controversy. The most 

 important points in this paper relate to the experiments 

 made by Jorgensen with Van Laer's own composite yeast, 

 obtained from the Burton company. The result arrived at 

 by these experiments was, " that it is not able to preserve the 

 constancy of ratio between the species of wJiicJi it is composed, 

 but has to be renewed continually if wanted to keep unaltered'' 

 He justly emphasises the difficulties which may thus arise. 

 In many cases such a composite yeast originally introduced 



