Shut up about Barclay Perkins: What is the dropping syste.

Saturday, 25 July 2026

I explain the dropping system of fermentation.

Anonymous said...: In dropping the fermenting beer, oxygen is deliberately introduced to reinvigorate the fermentation, but some yeasts also produce diacetyl from this. This is part of the profile in some beers, but I dislike it. Yeasts that require this shot of O2 are also selected by this process and if they don’t get it, they tend to under attenuate. As a homebrewer, I often used it to speed up the whole process, but I had to choose my yeast accordingly.; 25 July 2026 at 13:42
Mike G said...: Brakspear is double dropped to this day. I visited the area on a CAMRA tour back in the 1970s and still remember the malty, slightly candy flavour, maybe a bit of diacetyl?; 26 July 2026 at 00:17
Adam Page said...: The Malt Miller have done a video on the process for a recreation of Brakspear Bitter https://youtu.be/b3BjpsSu5cw?is=22ShhPynSFKYOkLG; 31 July 2026 at 00:36
Rob Sterowski said...: Is this true? Perhaps it was still done under Marston’s but I find it hard to believe that Carlsberg are still doing this for a flavour profile that maybe two or three people notice.; 31 July 2026 at 12:15