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Патент USA US2136685

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‘ Nov._ 15, 1938.
‘ Filed June 4, '1937 ,
‘ “ FIG. I‘; ,
Patented ‘Nov. 15,‘ 1938 i ‘
A i ni l
P ‘Rudolf
‘ METnonronaranumc'runmannaa
GuilQAi’fton, Mo., assignonto‘Anheuser- ‘ a a
‘ \ Busch, Inc”
Louis, ‘Mon. a corporation of» “1
“ T hppuauonjim ‘4, 1937, Serial No. 146,357‘,
‘1 ll‘l‘his‘inve'ntion ‘relates t6‘ themanufacture of “
‘ “
‘ the foam‘; and‘cause
‘It is welLknowndn the beer brewingindustry
that during‘ theamainalfermentation period a
the foam to press againstor ‘
come in contact ‘with‘the underside of the roof
or ceiling B. “Being of a’sticky naturethe major‘
portion of the bitter sediment will adhere to the ‘
undersideof the‘ ceiling B and remain/thereon
heavy ‘foam is v‘producedthat"“contains an'fexe when
subsequently collapses; “and in
tremely bitter» sediment. Infermenters‘of ‘the view ofthethefoam
the surface‘t‘o l-which‘said
open type it‘iis“ the universal practice to manually.
‘ skim off the foam ‘several'times' duringthe fer
l mentation for, unless this is done, the ‘foam ‘on
‘ ‘10 top of'the beerin“ the'fermenterwill ‘collapse and
the“ bitterysedimeht in ‘the foamlwill me; again
there is no possibility of thefermenting wort or
the‘ alcohol evolved‘ during fermentation, ‘caus
ing said ‘bitter sediment to‘ again mixwwith or
‘with the beer, thereby givinguthe beer a ‘very
‘ “harsh,‘bitter taste. QWith‘ closed ‘fermenters lt‘fis
“redissolve‘ in the fermenting lwort.
‘ impossible to manually ‘skim off the foam and,
‘ ‘In‘order that the fermenter will be economical
‘ accordingly,‘beer‘produced in ‘closed fermenters
‘ of conventional ‘design is apt to have a‘disagree
with a foam ‘chamber’ G into which excess foam
ablebitterl; taste. Q
‘. i ‘ i
‘The main object of my invention‘is to'provide
and e‘?icie‘nt‘in operation I‘ preferito provide it
and carbonic acid‘ gases‘ ‘escape from' the tier
menting chamber A‘ through an outlet‘ Din the
flat ceiling that‘ terminates linsideof the foam‘
“closed ,type‘; 'byl‘iwhich'fthe major‘ portion ‘of the "chamber Cfthe amountor quantityl'of foamthat“
enters the foam‘ chamber C being only a small
‘bitter ‘sediment contained“ in the vfoam produced fractional
of the total amount of‘foam‘that
‘during .ferme‘ntation,~will‘ be separated from the is producedpart
in‘ the fermenting‘chamber-A.‘ In
a method of'makingbeer in a fermenter of the
bitter sediment adheres is‘abovelthe’ level of the
liquid‘ wort and ‘out of contact with thefsame,
foam,‘ and‘ retained‘ in ‘ the ‘ fermenting‘ ‘chamber
‘ iat‘ka- point or position‘ where it“ cannot subse
i‘ ‘25
the foam‘ chamber C the carbonic‘ acid gases sep
arate from the ‘foam that has‘ over?owedinto 25
said chamber C and escape from the foam
‘l Brie?y“ described,
lfmyv method
f‘ V consists‘
in ‘caus-‘ ‘ chamber through a gas outlet F.‘ when the foam
ingxfoam‘produced in ‘a closed.‘ container ‘in ‘which 7‘ in said foam‘chamber- collapses any entrained
lquen‘tl‘y ‘ mix ‘with ‘or lredissolv‘e in‘ the ‘fermenting
in‘ said‘fo'am‘ will return to the fermenting
‘beenwort is being fermented to come in‘contact beer
chamber Athrough a return duct E1 which ‘leads 30
“with a surface or ‘surfacesjin‘ saidfch‘amber, dis- ' from thefoam‘ chamber‘ back to‘ the fermenting
posed insuch relationship“ ‘with’the beer wait that‘
chamber.‘ If desir‘eda ?ltering ‘means X ‘of-any
‘mast of the bitter‘ sediment in the foam‘iwill ad: suitable
kind such aswood shavings'm‘ay be "ar
hereto“ ‘or clingalto said ‘surface or surfaces‘ and ranged ‘at'theybottom'of
the foam‘cha‘mber C, so '
be maintained at a. point ‘or‘position where it‘will
as to provide a contact surface of relatively 35
great‘ surface area to‘ which'fthe bitter sediment
upon by: the liquid wort or thefevolve‘dl alcohol in
the‘ ‘relatively small‘quantity of‘ foam“ in the
and thus become redissolved in ornlmixed with the foam‘chamber
will cling. ‘In using thelapparatus
‘ wort undergoing fermentation.‘ I‘The apparatus
‘ in‘which said; m'ethodis practiced‘consistsfof a all that‘ is necessary is that the fermenting
‘fermenting chamber provided witha roof or cell:
‘chamber A‘abe ‘filled ‘with beer‘ wort to‘ such a .40
height or ‘level that the volume ‘ofthe space‘be- “
ing wh-osefunderside constitutes“ a surface‘ on‘ tween the liquid wort‘and the‘ceiling of the fer
‘lmentin‘g chamber ‘is less than‘ the total ‘amount of
liositedQcbllectedahd maintained at a point‘ or
‘ which bitter sediment‘ in thelfoarn will‘ be de
during fermentation, or ‘in other
position‘ wherjefi?will v‘not be subsequently acted foam'produced
words,‘ is‘ not great enough to receive all? of the
upon,‘ ‘mixed with. or redissolvedfm“ the ‘wort ‘foam that is produced. "‘Accordinglypduring ‘the
‘undergoing’ fermentation.‘ ‘ f i “If.
a‘ v
fermentation‘ period‘ the foam“ will press
‘Fig. 1101‘ the ‘drawing ‘is a vertical ‘sectional ‘ main
come in contact with'the underside of
‘ view of‘the closedlfermenter that I prefer'to use the ceiling B
of the fermenting chamber,‘ while the
in carrying ‘out'my ‘method. ‘
liquid wort is maintained out ofgcontac't with the
a i Fig. 32' is a topa‘a‘pla‘n view, partly’ ‘broken‘awayr; underside
or said ceiling at'approximately the ‘
‘ of said‘fermenter.‘
level indicated‘by the horizontal dottedl‘line in
‘In ‘the drawing A designates ‘the fermenting Figure
1. Owing to ‘the fact that the jgas‘bubbles
‘ chamherlofabeer‘ fermenter of the closed type, carry “ the bitter sediment upwardly‘ ‘through the
and B designates“ a ‘substantially flat or hori
foam to the topside offsame, said bitter sediment ‘
so zontally“disposedlcollecting surface which con will be‘sure to ‘become deposited‘ on the under- .
stitutes ceiling‘or roof for said chamber arranged
in such relationship with the level of the beer
wort in said chamber that the carbonic ‘acid gases
“produced during fermentation ‘willcarrythe bit
60 ter sediment upwardly out of the wort and into
side of the ‘ceiling of the fermenting chamber.
The gases that‘ escape‘ from the fermenting
chamber cause the excess foam, representing a
small fraction of the total foam produced during
I fermentation, to be pushed out of the fermenting
chamber into the foam‘ chamber C through the
outlet‘ D. Inasmuch as said outlet D lies in the
same horizontal'plane as the ?at underside of
the ceilingiB‘on' which the bitter sediment was
deposited, the gases have a natural tendency to
escape from the fermenting‘ chamber into the
foam room, without disturbing said bitter sedi
ment or ?ushing it off of said ceiling. At the com
space between the liquid wort and the ceiling of
the fermenting chamber to insure that the foam
will press upwardly against said ceiling, permit
ting a portion of the foam together with the car
bonic' acid gases evolved during fermentation to
escape from said fermenting chamber, and re
taining the major portion of the foam in the
fermenting chamber and causing the bitter sedi
ment in said major portion to be left suspended
on the underside of said ceiling at a point above 10
the level of- the liquid wort when the said foam
10 plétion of the fermentation ‘operation the de
‘ I posit of bitter sediment that has collected on' the
ceiling B of the fermenting ‘chamber can be collapses.
quickly and effectively removed therefrom in any; _ 5. A'method for making beer, characterized by
suitable way. The fermenter is provided with a fermenting beer wort in a fermenting chamber of
15 beer outlet l and a yeast outlet 2, and in order the closed type, conducting out of the fermenting
thatv‘the ,fermenter may ‘be easily cleaned, the
fermenting chamber A and foam chamber C are
eachequipped with one or more man holes vthat
are normally sealed by removable closures ‘I.
My improved method makes it ‘possible, to pro
chamber and collecting for future use the gases
evolved during fermentation, and utilizing a sub
stantially horizontally disposed surface that con
stitutes the ceiling‘ of said chamber to collect
and maintain in an isolated condition in said fer
duce . beer ' of “a, superior quality, free from a
menting chamber, vout of contact with the liquid
‘coarse and ‘harsh, bitter taste, in a closed fer,
menter, due to the fact that the major portion of
the bitter sediment contained in the foam is sep
wort and out of the path of the escaping gases,
the bitter sediment contained in the major por~
tion of the foam produced during fermentation.
arated from the foam and isolated at a point or
6. A method of the kind described in claim 5,
characterized by permitting ‘a small portion of
the foam produced during fermentation, to escape
from said fermenting chamber together with the
evolved gases, recovering the ‘beer entrained in
said escaped foam, and thereafter returning said 30
recovered beer, substantially free‘frorn any bitter
sediment, back to the'fermenting chamber.
position where it will not be subsequently acted
upon, mixed with or redissolved in‘ the ferment
ing wort, and’ my improved fermenterhas the de
sirable'characteristics ofI-being easy to clean, of
30 such design that the beer, wort capacity of the
apparatus is not reduced by the means employed
to-effect the separation and isolation of the bit
ter'sedimentpcontained, in‘ the foam, and it is of
such construction that the carbonic acid gases
35 can be collected andthe relatively small amount
of beer which is carried out. of the fermentation
chamber into the foam chamber with the escap
ing gases, can be recovered and returned to the
: Having ‘thus describedmy invention, what I
claim as new-and desireto secure by Letters
_ '7. ,A method for making beer, characterized by
fermenting, beer wort in a closed‘ fermenting
chamber, collecting for subsequent use the gases
evolved during fermentation, and subjecting the '
foam to such treatment that‘the major portion
of the foamproduced during the entire fermen~
tation period, will be retained in the fermenting
chamber‘and upon collapsing, the bitter sediment
in said major portion will be left suspended on 40
the underside of a substantially horizontal sur
1.‘ A method for-making beer,_characterized by
fermenting beer vwort in a closed fermenting
chamber; causing the foam to, press upwardly
face, disposed so as to effectivelyv prevent said
bitter sediment from subsequently mixing ‘with
or redissolving in the wort.
'8. A method for making beer in a closed fer 45
face Jocatedabovethe level of the ‘liquid wort, ' menter,'consisting in keeping the beer wort in the
‘ and retaining on said surface, after the collapsing fermenting chamber at such a level that the total
‘ against a substantially horizontally-disposed sur
of the foam, the bitter, sediment previously con. volume of foam formed during fermentation will
be greater than the volume of the space between
so ‘tained in the major portion of the foam.v
1 2. Alvmethod of the kind described in claim‘ 1, ' the‘surface of the wort and a substantially hori 50
-~which_ alsov includes the procedure of causing the zontally disposed collecting surface at the top of
carbonic acid gases evolved during fermentation,
> .to escapefrom the fermenting chamber without
dislodging .the bitter sediment onnthe said sub
.ment' in the major portion of the foam to be de
, stantially horizontally-disposed surface in the
upper portion of said-chamber.
the fermenting chamber, utilizing the gases
evolved during fermentation to cause the sedi
3.,A method of the kind described in claim 1,
posited on said collecting surface, whereby said 55
deposited sediment ‘will be retained in the fer
' characterized by permitting a portion of the foam
menting chamber and prevented from subse
quently mixing with or redissolvingv in the vbeer
to escape from the fermenting chamber, sep
arating the bitter sediment in said escaped foam
from the beer entrained in said foam, and re‘-v
turning to the fermenting ehamber the beer re]
and the‘surplus portion of the foam‘ to escape
from the fermenting chamber into a foam room,
when the foam, collapses, permitting‘the- gases
permitting , the
gases ' ‘to 7 separate from
' covered from theescaped foam,‘
escaped foam vin the foam room, subjecting the
4,. A method for makingbeencharacterized by' escaped foam .to such,v treatment in the foam
fermenting beerv wort 5111 .a closed fermenting
chamber providedgwith a substantially hori
zontaily. disposed ceiling, maintaining ‘the wort
room that upon collapsing of the foam, the bitter 65
sediment therein will be separated fromthe en
trained beer, and causing the recovered beer to
in said chamber at such,‘ a level that, the total I pass from the foam room back to the fermenting
amount‘of foam produced ‘during fermentation
To will be enough, greater than the ‘volume of‘ the
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