I came across this is a Brewery History Society newsletter from 1998. A diagram of the layout of the Guinness Park Royal brewery in London.
Remember that disscussion about Barclay Perkins fermenters? Perhaps this will shed more light on their brewhouse organisation.
Item 31, "Skimmers" particularly caught my eye. Is this what Barclay Perkins were doing? Moving the beer into shallow vessels to remove the yeast after fermentation? It would seem to fit with what's in the brewing records. Unlike in the dropping system, they transferred the beer when fermentation was done.
It turns out there are plans of Barclay Perkins brewery in the archives. Though the earliest is from 1942. I really should go and look at it, shouldn't I?
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