Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . of the germs of disease-ferments. Inthe new process which we are now explaining, things happenquite difierently. Our wort is pure, and our yeast is pure, andif only a single cell of yeast were introduced into the wort,the vital activity of this would be sufficient to bring about alco-holic fermentation, and to transform the wort into beer, withoutour having the least reason to apprehend the simultaneousdevelopment of any other organisms whatsoever. In short,the new process enables us to pitch with
Studies on fermentation : the diseases of beer, their causes, and the means of preventing them . of the germs of disease-ferments. Inthe new process which we are now explaining, things happenquite difierently. Our wort is pure, and our yeast is pure, andif only a single cell of yeast were introduced into the wort,the vital activity of this would be sufficient to bring about alco-holic fermentation, and to transform the wort into beer, withoutour having the least reason to apprehend the simultaneousdevelopment of any other organisms whatsoever. In short,the new process enables us to pitch with as small a quantity ofyeast as we like. It is, nevertheless, inexpedient to employtoo minute a quantity, since by doing so we should retard thecommencement of fermentation. In the case of an apparatus of 5 hectolitres (110 gallons) ordouble that capacity, the pitching may be accomplished by means * [Non-teclmically, stirred about.—Ed.] 344 STUDIES ON FERMENTATION. of flasks holding from 4 to 9 litres (from 7 to 10 or 11 pints),(Fig. 79), or copper cans, tinned inside, holding from 10 to 15. Fig. 78.
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Keywords: ., bookcentury1800, bookdecade1870, bookpublisherlondo, bookyear1879
