tag:blogger.com,1999:blog-5445569787371915337.post6631003964948582976..comments2024-03-28T03:54:26.782-07:00Comments on Shut up about Barclay Perkins: Brewing at Aitken in the 1950's and 1960's (part two)Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-18708260705481198502012-02-11T04:08:19.339-08:002012-02-11T04:08:19.339-08:00Very interesting. I infer that the beer after con...Very interesting. I infer that the beer after conditioning at the brewery was placed either in bottles or (non-cask) "kegs or barrels", i.e., clear of (most) yeast, depending on the brand. <br /><br />Brewery conditioning was being practiced, in different ways, quite early in Scotland. <br /><br />On the question about hot water addition to the wort before fermenting: the liquor from the boil would have been cold due to the paraflow treatment. The reason heated water was added was, I believe, to make it sterile. Hence the need to cool the solution again.<br /><br />GaryGary Gillmannoreply@blogger.com