The encyclopdia britannica; a dictionary of arts, sciences, literature and general information . ver--the-liip, andthen flows into agutter and is col-lected. The pontosare kept filled withbeer by meains ofa vessel placed at ahigher level. Inthe ordinary droppingsystem the partlyfermented beer islet down from the squares and rounds into large vessels, termed dropping or skim--ming These are fitted with attemperators, and parachutesfor the removal of yeast, in much the same way as in the. skiniiriingsystem. As a-rule the parachute covets the whple width of the back;(c) The Burton
The encyclopdia britannica; a dictionary of arts, sciences, literature and general information . ver--the-liip, andthen flows into agutter and is col-lected. The pontosare kept filled withbeer by meains ofa vessel placed at ahigher level. Inthe ordinary droppingsystem the partlyfermented beer islet down from the squares and rounds into large vessels, termed dropping or skim--ming These are fitted with attemperators, and parachutesfor the removal of yeast, in much the same way as in the. skiniiriingsystem. As a-rule the parachute covets the whple width of the back;(c) The Burton is really an improved ppntb series of casks, supplied with beer at the clea,nsing Stage from afeed vessel, are mounted so that-they may rotate axially. Eachcask is fitted with pipe and cockat the baSeforthe removal of the fiiiished beer and bottoms, and lastly vHth aswan heck fitting throiigha bung-hole and commanding a cOHimongutter. This system yields excellent results for certain classek ofbeers; arid many Burton brewers think it is Essential for obtaining. ^, Skimmer; B, Parachute;C, Attemperator. BREWING 5 the Burton character. Fig. 6 (Plate II.) shows the process in opera-tion, ip. Messrs AUsopps brewery. ,(B) Tfie Stone Square System, which is only used to a., certainextent (exclusively in the north of England), practically consists inpumping the fermenting wort from one to the other of two super-imposed square vessels, connected with one another by means of aman-hole and a valve. These squares are built ofi stone and keptvery cool. At the end of the fermentation the yeast (after closingthe man-hple) is removed from the top; square. ^? RdekiAgi &£.—After the fermentation-and cleansing (Operationsare fcoMpleted, the beer is racked off ;( after passmg a fewhours in-a settUng tank) into or trade Thefinest stock and pale algs are stored froiii six weeks to threemonths prior to goi
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectencyclo, bookyear1910
