tag:blogger.com,1999:blog-5445569787371915337.post2465044806306295129..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Guinness’s Park Royal Brewery in 1949 – the brew house (part five)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5445569787371915337.post-7171149508797265552016-02-25T11:48:29.948-08:002016-02-25T11:48:29.948-08:00It could be that they're trying to select for ...It could be that they're trying to select for certain characteristics in the harvest yeast, such as sensitivity (or lack of) to cooler fermentation temperature. We've found that cooler temperature fermentation also tends to produce more weight of harvestable yeast, per unit of wort produced.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-18856034026046014862016-02-25T11:47:24.641-08:002016-02-25T11:47:24.641-08:00It could be that by chilling the harvest portion o...It could be that by chilling the harvest portion of the gyle, they're looking to select for certain characteristics in the yeast crop. Open fermentation and skimming are very temperature-sensitive processes; often cooler fermentations provide a larger weight of yeast per unit of wort produced.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-71475952928165287842016-02-21T13:09:36.805-08:002016-02-21T13:09:36.805-08:00There's photos of skimmers used in 1908:
http...There's photos of skimmers used in 1908:<br /><br />https://www.guinness-storehouse.com/en/archives/archives-gallery<br /><br />> brewing > photo 3.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-46738054100541610022016-02-21T06:08:41.395-08:002016-02-21T06:08:41.395-08:00You find that usage in "The Guinness Storehou...You find that usage in "The Guinness Storehouse", their museum in Dublin, which is in a building built for fermenting in.The Beer Nuthttps://www.blogger.com/profile/14105708522526153528noreply@blogger.com