tag:blogger.com,1999:blog-5445569787371915337.post2712311462159300134..comments2024-03-29T03:17:49.172-07:00Comments on Shut up about Barclay Perkins: Scottish cleansing in the 1850'sRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-15679724927686341492011-10-24T03:25:10.266-07:002011-10-24T03:25:10.266-07:00The bit about troughs is a reference, I think, to ...<i>The bit about troughs is a reference, I think, to the ponto method of cleansing favoured by many London brewers</i><br /><br />I'd say this was, in fact, the <i>really</i> old-fashioned method of cleansing, which consisted of balancing casks of fermenting ale/beer on top of something that looks like an animal feeding trough, so that the fobbing yeast ran down the sides of the casks into the trough: you can see this illustrated in the engraving of an 18th century brewery set-up that is the frontispiece to Vol One of Barnard's Noted Breweries. Those casks then had to be topped up by hand as the yeast flowed out. Bloody laborious, and an all-round-the-clock job too.Martyn Cornellhttp://zythophile.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-87265816103634835012011-10-23T07:06:24.328-07:002011-10-23T07:06:24.328-07:00A brewery would always have half-fermented wort on...A brewery would always have half-fermented wort on hand. Why would it be more difficult?Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com