"... the inventor of continuous fermentation" ?
"
http://www.dbexportbeer.co.nz/History/Morton-his-Inventions
The birth of Continuous Fermentation.
When Morton took over the family brewery, he used the same ingenuity and lateral thinking heâd applied to his inventions. And it wasnât long before the spanners were out again.
It was here that Morton created the world famous âContinuous Fermentationâ, a groundbreaking brewing process where raw materials are added to one end of the system and beer is continuously withdrawn from the other â effectively a beer tap that never turns off!
"
"
http://en.wikipedia.org/wiki/Morton_W._Coutts
Continuous fermentation method
In the 1930s, Coutts investigated the nature of yeast which is the most important ingredient in any brewing. Coutts speculated:
...that yeast could be properly controlled if you looked on it as a human being with a brain. It has so many enzyme mechanisms to call upon to react to whatever is necessary for its survival. Instead of looking on the final product I always took notice of the yeast as an organism that produced whatever you ended up with.
This led him to create the wort stabilisation process, which resulted in a clearer and consistent wort. He then separated the fermentation into stages. In the first stage the yeast grew and in the second the fermentation began. The yeast was thus encouraged to either grow or produce alcohol. As a result Coutts created a continuous flow between the two fermentation processes.
"
"
http://www.dbexportbeer.co.nz/History/Morton-his-Inventions
The birth of Continuous Fermentation.
When Morton took over the family brewery, he used the same ingenuity and lateral thinking heâd applied to his inventions. And it wasnât long before the spanners were out again.
It was here that Morton created the world famous âContinuous Fermentationâ, a groundbreaking brewing process where raw materials are added to one end of the system and beer is continuously withdrawn from the other â effectively a beer tap that never turns off!
"
"
http://en.wikipedia.org/wiki/Morton_W._Coutts
Continuous fermentation method
In the 1930s, Coutts investigated the nature of yeast which is the most important ingredient in any brewing. Coutts speculated:
...that yeast could be properly controlled if you looked on it as a human being with a brain. It has so many enzyme mechanisms to call upon to react to whatever is necessary for its survival. Instead of looking on the final product I always took notice of the yeast as an organism that produced whatever you ended up with.
This led him to create the wort stabilisation process, which resulted in a clearer and consistent wort. He then separated the fermentation into stages. In the first stage the yeast grew and in the second the fermentation began. The yeast was thus encouraged to either grow or produce alcohol. As a result Coutts created a continuous flow between the two fermentation processes.
"