American handy-book of the brewing, malting and auxiliary trades - Softcover

9781130423396: American handy-book of the brewing, malting and auxiliary trades
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1902 Excerpt: ...brine is circulated. This arrangement has the purpose of preventing the yeast from freezing to the coil. If care is taken, however, in regulating the amount of brine circulated through the coil, the coil can be placed in the yeast directly, which is a preferable method, since less brine is used to keep the yeast cool. Sweet Water Attemperators. These implements arc constructed similarly to the brine attemperators. with the exception that the coil is made of copper pipe. Ice water is circulated through them, and consequently they can be submerged into the yeast if desired. Bucket Attemperators. These are copper or tin buckets into which ice is placed, the buckets being then placed into the yeast. KRAEUSEN METER. This is a device for measuring the amount of Krausen added to the beer, or for determining the capacity of utensils or vats used in the brewery. The essential feature of the most commonly used style consists of an internal revolving wheel, similar to a water-wheel. The Krausen, as it passes through the meter, pushes against the arms or paddles of this wheel and revolves it until reaching the air outlet. The compartment surrounding the wheel being of known volume, by counting the number of revolutions of this wheel the amount of Krausen that has passed through can thus be estimated. This is done automatically by connecting the shaft of the wheel to a dial indicator. FERMENTING ROOM. 'FERMENTING TUBS. Fermenting tubs are used as receptacles for the wort during its principal fermentation. They arc usually made of wood, generally cedar, and of a capacity to hold 50 to 100 barrels of wort. If too large, that is, too high, fermentation is retarded and the yeast weakened. From 5 to 6 feet of liquid is the average depth employed. ATTEMPERATORS. Atteniperator...

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  • VerlagRareBooksClub.com
  • Erscheinungsdatum2012
  • ISBN 10 1130423395
  • ISBN 13 9781130423396
  • EinbandTapa blanda
  • Anzahl der Seiten410
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Verlag: Rarebooksclub.com (2012)
ISBN 10: 1130423395 ISBN 13: 9781130423396
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