tag:blogger.com,1999:blog-5445569787371915337.post1861614476884412240..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: The new system of bottling (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-66873189086611282572018-08-17T04:53:31.383-07:002018-08-17T04:53:31.383-07:00I'm assuming the sediment forms because there ...I'm assuming the sediment forms because there will still be some amount of yeast left in suspension, which must settle out over time. This sediment would be smaller as there is no secondary fermentation going on, creating new cells.<br /><br />I might be wrong but I believe CO2 affects hydrometer readings so may cause a higher reading even though there isn't actually more sugar in the beer. Neeallhttps://www.blogger.com/profile/01491913186173250856noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18535714659837572682018-08-17T02:55:14.043-07:002018-08-17T02:55:14.043-07:00He is specifically saying that the addition of CO2...He is specifically saying that the addition of CO2 stops the fermentation process halfway, so that the yeast drops in bottle without fermenting out. IANAB, but my immediate reaction is "good luck with that".<br /><br /><i>the addition thereto of carbonic acid gas ... increases the specific gravity, and stays</i> [i.e. halts] <i>a certain amount of fermentation, as this gas, under pressure, of itself forms an anti-ferment — there is nothing else in the shape of anti-ferment or chemicals required. The yeast germ that is the cause of fermentation in the old system is, in the new, thrown down </i> [i.e. drops] <i>in a half-formed state</i>Philhttp://ohgoodale.wordpress.comnoreply@blogger.com