The art of brewing : practical and theoretical / by Frank Faulkner.

  • Faulkner, Frank.
Date:
1876
    again tightened, the india-rubber connecting pipe again clipped while we disconnect measure tube and substitute for it the bent tube,' the outlet end of which dips into the mercurial trough, no relaxation of clip on pipe being allowed until the bent tube is duly connected with flask and immersed in the mercury. With a little prac- tice, this filling process becomes very easy; but it will be evident that everything really depends upon the skill expended in filling these bottles so quickly and accu- rately that no entry of germs with fluid can take place. The arrangement of forcing flask, connecting pipe, and beaker of mercury is now placed on the trays, and the result is as follows :—The beer contained in these steri- lized flasks, out of contact with the atmosphere, under- goes fermentation, the gas evolved escaping through the mercurial fluid, which allows no entry of air; and thus, in a period of either fourteen or twenty-one days, ac- cording to the character of the brewing water—beers produced with soft water being, as a rule, of inferior stability—we may carefully examine the deposit from each forcing flask, and determine with the most com- plete accuracy the tendency of the beer in question. Plate III. shows us the aspect of the deposit of a “ turned beer; ” our deposit, therefore, in our forcing flasks should be free from these filamentary rods—en- tirely free, if the beer is to withstand export influences —although I cannot pretend to lay down any hard and fast line upon this part of the question. It is, however, in the power of each manipulator to fix upon a standard for himself, determining, in fact, the microscopical ap- pearances which coincide with the practical results of lengthy storage. The forcing experiments mean this: The germs of all ferment life are present—nitrogenous
    food also of variable type—the temperature of incubation facilitates the reproduction of ferment life, while the quantity and condition of the albuminoids determine the type; and thus, by carefully examining each field, and comparing the appearances with the sectional divi- sions of Fig. I., we demonstrate most successfully the future tendency of the beer as sketched in its existing deposit. In determining the value of preservative agents we proceed in the same way, putting on our trays a series from each gyle of beer we are testing; and in point of fact it is usual at all times to put a series of samples down in our forcing flasks, as a single specimen of deposit would not be a very reliable index, or, at least, not a result to be considered as final, since some acci- dental contamination, through faulty manipulation, might lead us to doubt the stability of a beer experimented upon if only one sample of that beer is treated; but if we put down a series of four or six, there is, of course, far less chance of a faulty judgment being arrived at, for if the first sample of deposit we examine is either exceptionally good or bad, we confirm this result by a further examination of the other deposits of the series. Now, the various preservatives may be thus added:— Half a litre or 500 c.c. of beer contained in a sterilized beaker is treated with 1 c.c. sanitas, another half litre with 1 c.c. calcic bisulphite, a third with -05 gramme dry salicylic acid, and a fourth with 1 c.c. Hillman & Spencer’s preservative, and we duly fill four forcing flasks from each half litre so treated in the way pre- viously described, while for comparison a series of flasks are filled with the same beer untreated in any way. Exposing these on our trays for fourteen or twenty-one
    days, wo microscopically examine the deposit in each, and learn at a glance the power that each preservative exercises over ferment life. Such, then, are some of the interesting studies that Pasteur submits ; deep as they are in their theoretical significance, they are equally potent in practical use. Chemically, no doubt, we can discover the extract constituents of a beer, we can analytically determine the variety and quantity of acid contained therein, and by the eye and palate we can form a judgment as to the existing flavours and condition. But what of the future ? Can we, by any one of the chemical agencies named, predict with absolute certainty the future of a beer under the variable conditions of temperature and the trying influences of export shipment ? So far we certainly cannot, but years hence the secret may be mastered; but even now we have this wonderful forcing system ready to hand; we have all the bound- less knowledge contained in “Etudes sur la Biere” to guide us in our researches, and we have the never- failing microscope to show the peculiar and ever-potent agency of albuminoids in their influence on ferment life, or to bring in view the results of that influence in the deposit of a beer. It was Liebig that first taught us the influence and high importance of albu- men as a beer constituent, and Pasteur has but deepened this importance by explaining how the whole character of ferment life depends upon the condition in which this albuminoid aliment exists. If all my readers will bear in mind that fermentation is due to vital action, if they will remember that there are phases of health and disease in the lowest type of ceU, which we can moderate, encourage, or stamp out almost at will,
    then they will see how much the practical operations in brewing depend, in reference to success, on the influ- ential bearing that they are likely to have upon the life of the future ferments. Those who have read the primary essays in this little hook will see that I am no visionary or theorist, that practical knowledge is to me of great and ever increasing worth; Irat in spite of this it is impossible to work with a microscope, cultivate a yeast in a growing solution, or examine the deposit of a beer, without acknowledging that if there be any secret or mystery in brewing it is to be seen therein—a secret that can become the property of every student of brew- ing who will make “ Etudes sur la There ” his text- book, and who will carry out in all their integrity and refinement the experiments that I have so fully sketched. One word respecting the illustrations that I have re- produced from Pasteur’s work. These are, perhaps, not all that could be desired, but no method beside actual steel engraving could give the clear and beautiful out- line of originals, and the price of this little volume would not allow of so expensive a process being re- sorted to. I trust, however, that they will suffice for the purpose that I have in view, while I wquM ask those who take deep interest in this subject either to refer to the original work, or rest content until I can publish an English version of these “Etudes.” This, then, is the apology of my Appendix for the in- complete character of my essays. “Etudes sur la Biere ” became my teacher and my guide in reference to the influence of albuminous bodies. My views on this subject became modified to the extent that in place of being the r
    agents of change, they became transformed into the neces- sary aliment of cell life; in one state or condition the support of healthy ferments, in another the essential food of disease. For many months past, in “Occasional Notes” and papers on a variety of subjects, I have been trying to interest my readers in the theories that are so novel in the intensity of their influence. I shall continue to adopt this course; while in being asked to write an appendix of correction to my old essays—if there was any room for correction—what system of correction could I better adopt than by filling in a gap that existed, urging the vast importance of the germ theory, or by endeavouring to link our conduct of practical operations with the theoretical doctrines that ought at all times to be the foundation of them ? It is a difficult matter to accomplish all this when space is limited, and when the majority of my readers care little for theoretical teach- ing ; but as I have endeavoured to put this matter in a practical and interesting shape, let me hope that the success which attended the first edition of my essays, crude and unsatisfactory as they were, will no less accompany the second, for which this Appendix is written. Pasteur remarks that, “ The greatest aberration of the mind is to believe a thing because we desire it to be.” It is certainly not possible to read through his work and not believe the teaching so connected with Pasteur’s name. We may be sceptics, quacks, and em- pirics, but no practical manipulator can in reality upset a single theory that Pasteur explains in “Etudes sur la Biere,” a work which, unfortunately, is almost unknown to the majority of brewers. If it is the object of some men to ignore scientific knowledge, thinking mere prac- tical experience is the only essential point, then I can