w the loss in solids between the wort and the finished
fermented product, the loss in sugar, the yield of alcohol, the loss in
solids divided by the alcohol, and the difference between the loss in
solids and the loss in sugar. By dividing alcohol into loss in solids
there was secured a factor which makes possible the estimation of the
solids in the original wort, provided that alcohol and extract are
known. This factor also shows the yield of alcohol for a given amount of
solids disappearing during fermentation. It has been found in the case
of the beers that this factor averages 2.14, while in the case of the
ales it averages 2.12, making an average for all of the products of
2.13. This clearly shows that in the yield of alcohol for a given amount
of fermentable solids there is no appreciable difference between top
fermentation products, such as ales, and bottom fermentation products,
such as beers.

A marked difference in loss in solids is shown, however, when we compare
the beers with the ales. In the case of the beers we find there is
practically no difference between the loss in solids and the loss in
sugar, while in the case of the porters and ales there is a very
appreciable difference. The difference between the loss in solids and
the loss in sugar is only 0.04 per cent for all of the beers; while in
the case of the porters and ales the difference varies from 1.47 per
cent to 2.65 per cent, with an average of 1.96 per cent. These figures
clearly show that in the case of the porters and ales there has been
some material other than sugar fermented. Unfortunately, the
determination of dextrin was not made in all of the worts, so that the
actual decrease in dextrin can be shown only in a few cases. But in
those cases where we have the actual results the difference between loss
in solids and the loss in sugar compares very closely with the actual
amount of dextrin disappearing during fermentation.

DEVELOPMENT OF ACIDS DURING FERMENTATION.

A comparison of the amounts of volatile and fixed acids in the worts and
in the finished beers shows that normally there is no appreciable
development of volatile acid during fermentation and only a slight
increase in the fixed acid. This increase in fixed acid averages in the
case of the beers 0.049 per cent, while in the case of the ales the
increase averages 0.103 per cent.

DECREASE IN PROTEIN, ASH, AND PHOSPHORIC ACID.

A general study of the preceding tables will sh