tag:blogger.com,1999:blog-5445569787371915337.post5009893838713151456..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Earlyish IPARon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-79183802692680170612021-07-08T08:50:24.130-07:002021-07-08T08:50:24.130-07:00Anonymous,
uncontrolled fermentation in the casks...Anonymous,<br /><br />uncontrolled fermentation in the casks due to the effect of the voyage is why they fermented it out as far as possible before loading and deliberately flattened the beer.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-38297747794504390002021-07-04T12:44:25.251-07:002021-07-04T12:44:25.251-07:00Do you know what effect long transport might have ...Do you know what effect long transport might have had? <br /><br />I've occasionally read that the constant motion of a ship at sea would rouse the yeast and cause more attenuation, but I'm a bit skeptical that it would matter to a beer already aged with Brett over the long run.<br /><br />I also wonder if there might have been more oxygen getting into barrels loaded on a ship that was pitching and yawing all of the time. I don't have a good sense of how careful they were about keeping barrels from leaking air, although I also don't have a good sense whether that mattered compared to the way they were stored in warehouses.Anonymousnoreply@blogger.com