We present a diagram, on exposition at the last Brewers' Convention in Detroit, of the racking device, devised by J. E. Siebel in 1872, and used at that time in the brewery of Messrs. Bartholomae & Roesing, in Chicago. The object of the apparatus is to retain as much carbonic acid in the beer as possible while racking the same off into smaller packages from the storage vats. The importance of this measure is apparent to every one who knows what pains are taken to preserve the presence of this constituent in all the former stages of the brewing process. In the method of racking off which is in present use in most breweries, the beer is forced through a rubber hose from the cask in the store vault to the barrels, kegs, and smaller packages in the fill room. Owing to the excess of pressure in the beer as it enters the keg, it is evident that a large amount of the carbonic acid gas must escape. The escape of carbonic acid during the process of racking off is indeed so large that even a small difference in the pressure of the atmosphere causes a remarkable difference in this respect. It is, therefore, evident that if a larger pressure can be maintained while racking off, a larger amount of carbonic acid gas will remain in the beer.

It is true that the racking off will take a little longer time if done under pressure, but this inconvenience is certainly insignificantly small, when compared with the other labors and troubles daily undergone in a brewery, for the sole purpose to preserve in the beer the carbonic acid in that form in which it has been formed during the fermentation, and in which form it has far more refreshing and other valuable properties than in any other form in which it may be subsequently introduced into the beer by artificial means. The apparatus designed in the accompanying cut is calculated to artificially produce a higher pressure of the atmosphere, at least within the keg which is to be filled with beer. For this purpose, the beer from the store cask running through the pipe, B, enters the keg through a hollow copper bung, fitting light into the bung hole by means of a rubber washer. The air contained in the keg, being replaced by the beer, is forced out by means of the hollow copper bung, taking its course through the pipe, inscribed "Glass Gauge," until it is allowed to escape in the standpipe, C, containing a column of water, the height of which designates the pressure within the keg, and a consequently increased retention of carbonic acid gas.

If the keg or barrel is filled with beer, the same becomes apparent from the beer showing itself in the glass gauge; then the faucet, B, is closed, the copper bung is lifted out of the bung hole, and the beer contained in the pipe is just sufficient to completely fill the keg, which is then bunged up, while the apparatus is transferred to the next keg. Should the attendant carelessly neglect to close the faucet in proper time, the surplus beer will not necessarily be wasted, but will be collected in the vessel, D, whence it can be drawn off through e.--Chemical Review.

Carbonic Acid In Beer 401 10a