tag:blogger.com,1999:blog-5445569787371915337.post1393927987279337835..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Chilled and carbonated beerRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5445569787371915337.post-2683783632176223042009-09-29T11:13:49.028-07:002009-09-29T11:13:49.028-07:00Ah, yes. In rereading more closely, I see that th...Ah, yes. In rereading more closely, I see that they were "light bitter beers," presumably lowish alcohol. Not candidates for secondary fermentation.Jeff Rennernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-41937125437898002842009-09-29T06:44:13.161-07:002009-09-29T06:44:13.161-07:00Joe, the first entries are dated 1912. The entries...Joe, the first entries are dated 1912. The entries in question are from 1915.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-4132378338852017432009-09-29T06:44:06.333-07:002009-09-29T06:44:06.333-07:00Jeff, these beers wouldn't have undergone a se...Jeff, these beers wouldn't have undergone a secondary fermentation in the classic sense (i.e. with brettanomyces, etc.).Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-80465572376162715122009-09-29T06:24:27.696-07:002009-09-29T06:24:27.696-07:00Ron, how old is that particular notebook?Ron, how old is that particular notebook?Joehttps://www.blogger.com/profile/02382641864599043915noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-40066586634302718572009-09-27T17:46:47.269-07:002009-09-27T17:46:47.269-07:00I wasn't sure what that peculiar practice of s...I wasn't sure what that peculiar practice of shilling was until I read the notes and saw that it was actually chilling.<br /><br />Let's all chill out!<br /><br />I have often wondered how much of the conditioning of such beers depended on secondary fermentation from non-primary yeasts such as Brettanomyces claussenni rather than cask carbonation. I suspect it was secondary yeasts.Jeff Rennernoreply@blogger.com