A. Vasseux describes the following procedure, which has given good results, and is recommended to distillers who wish to abandon saccharification by acid in order to produce spent grains suitable for feeding purposes.1

The raw grain is "cooked" as usual, and transferred hot into small closed vats similar to those used in the "amylo "-process (p. 79). When full, the vats are cooled, sterilised air being introduced meanwhile. When the temperature has fallen to 55°, a mash of green or dried malt, representing 3 to 5 per cent, of the charge of grain, is added, and the charge is kept in motion, without further cooling, for an hour, within which period the saccharification is complete. There is little risk of infection, but antiseptics may be used if necessary.

Cooling is then resumed, and the yeast is introduced when the temperature has fallen to 35°. At 24° cooling is stopped. After the fermentation has become vigorous, the charge is transferred to open vats, in which the fermentation is completed as usual.