tag:blogger.com,1999:blog-5445569787371915337.post5983590047728856032..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottling 1880 - 1914 (part 3)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-7415742932643686132022-05-16T15:08:59.653-07:002022-05-16T15:08:59.653-07:00"others relied on the trickier method of usin..."others relied on the trickier method of using residual sugars in the beer itself."<br /><br />If you have any details on how they consistently mamaged that it would be interesting to read, whether they had Brett still working or somehow managed to get regular yeast to quit early before fully attenuating and then get roused at bottling time.I'd think the risk of bottle bombs, gushers or totally flat beer would be pretty awful for a commercial establishment.Anonymousnoreply@blogger.com