. The Americana; a universal reference library, comprising the arts and sciences, literature, history, biography, geography, commerce, etc., of the world. Surface Cooler and Beer Tank.— The surfacecooler consists of a shallow iron pan of a lengthand width very large in proportion to its depthso as to give the wort as much surface as pos-sible. Hereby the wort is cooled quite rapidlyand aerated. The beer tank, an iron cylindrical vesselclosed at the top, is rapidly supplanting thiscooler, since the latter, by the large surfaceit presents, endangers the wort to infections byimpurities or germs a
. The Americana; a universal reference library, comprising the arts and sciences, literature, history, biography, geography, commerce, etc., of the world. Surface Cooler and Beer Tank.— The surfacecooler consists of a shallow iron pan of a lengthand width very large in proportion to its depthso as to give the wort as much surface as pos-sible. Hereby the wort is cooled quite rapidlyand aerated. The beer tank, an iron cylindrical vesselclosed at the top, is rapidly supplanting thiscooler, since the latter, by the large surfaceit presents, endangers the wort to infections byimpurities or germs always more or less pres-ent in the air. As soon as the wort on thesurface cooler or in the beer tank cools to about50° R. (145° F.) the danger of its infection byimpurities, bacteria, etc., begins. From this stageuntil the beer is finally marketed, months later,it requires the daily, almost hourly vigilanceof the brewer to keep it pure and free fromcontamination. Baudclot Cooler.— This consists of a seriesof pipes or tubes arranged in vertical tiers,over the outside of which the wort flows, whilethrough them the cooling medium is Baudclot Cooler. It is usually made in two sections, the upperbeing of copper tubes, containing cold water,and the lower of steel containing ammonia. The Cellars.— The wort after cooling entersthe cellars, where it is fermented, stored kraeu-sened bimged. fined, filtered, and racked readyfor the market. Fermentation of Wort.— The wort as itcomes from the cooler is run into fermentingtubs in which the yeast has previously beenplaced. Sometimes the yeast is added after thetubs arc filled with wort. The yeast, from one to BREWING AND MALTING one and a half pounds to the barrel of wort, isusually given, not in its natural state, but firstmixed with an equal quantity of wort and thor-oughly aerated. The fermentation now begins. Within 15 to24 hours white bubbles appear on the surfacearound the sides of the tub. The wort at thistime is
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectencyclo, bookyear1908
