f the wort
were all noted. After the wort had been pumped from the kettle its
course was followed through the hop jack[3] over the coolers to the
settling tank. The specific gravity or Balling[4] of the original wort,
the temperature at which the product was pitched,[5] the aeration of the
wort, the kind and amount of yeast added, as well as the time and
maximum temperature of the primary fermentation, also were noted. The
course of the beer through the storage vats, chip casks, and filters to
the racks was watched, and samples of the wort and of the beer in its
various stages of production were collected and examined.

[Footnote 1: Washing the grains with hot water to remove the extract or
valuable constituents as completely as possible.]

[Footnote 2: Precipitation and uniting, in the form of flakes, of the
coagulable albuminoids, leaving the liquid clear.]

[Footnote 3: A filtering tank.]

[Footnote 4: Percentage of solids in the liquor according to the Balling
hydrometer.]

[Footnote 5: Pitching is the operation of adding the yeast to the wort.]

METHODS OF ANALYSIS.

The methods of analysis used were those given in Bulletin 107, revised
(U. S. Dept. Agr., Bur. Chem.), pages 90-94, with the exception that the
determination of phosphoric acid was made by the method used in
fertilizer analysis (ibid., pp. 2-5), destroying the organic material in
the beer by digestion with strong sulphuric acid and nitric acid and
determining the phosphoric acid finally by the optional volumetric
method (ibid., p. 4). The uranium acetate method given for beers was not
used, for the reason that it was found to be exceedingly difficult to
obtain accurate results on dark-colored beers.[1]

[Footnote 1: Riley, in his report to the Association of Official
Agricultural Chemists for the year 1913, stated that the method giving
the most uniform results was that of ashing the beer with an excess of
standard calcium acetate, and that while the moist combustion method in
the hands of those familiar with it gave satisfactory results, the
various collaborators working with the method did not get as uniform
results as with the method of ashing with calcium acetate. J. Assoc.
Off. Agr. Chemists 1 (1915), 138-143.]

It was found in the estimation of dextrin by the Sachsse-Allihn method
(ibid., p. 91) that there is an error in the method of calculation of
the amount of dextrose formed from the amount of maltose in the original
beer. Instea