Note 184 — Chapter VII · New Process for the Manufacture of Beer. (continued 2)

The evaporation on the coolers varies according to the arrangements in different breweries; but in no case is it less than several hundredths of the total volume. One special advantage of the new process is that it gives us, ceteris paribus, a volume of beer that is 5, 6, or 7 per cent. greater than that which we should obtain by the old process, without in any way affecting the strength of the beer. It is easy to ascertain the quantity that evaporates on the coolers, by determining the quantity of water that must be added to a known volume of wort coming from the coolers to bring its density back exactly to that of the original wort, both being calculated to the same temperature. Bate’s English saccharometer, which shows differences of nearly 1/1000th in density, may be employed with advantage in this determination.