tag:blogger.com,1999:blog-5445569787371915337.post1559382356923298330..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Primings - the beginningRon Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-5445569787371915337.post-87910456955725851242010-11-04T15:20:51.742-07:002010-11-04T15:20:51.742-07:00Adding wheat and salt. What a bizarre practice. Se...Adding wheat and salt. What a bizarre practice. Seems hard to believe it wouldn't affect flavor in a bad way. <br /><br />@Gary, I doubt that any enzymes which might be present in hops affected conditioning if for no other reason than the availability of fresh hops would have been an extreme rarity before refrigeration. In any case, adding 'stale' wort would have probably introduced enough bacteria and yeast to condition the cask regardless of the sugar or yeast content of the finished beer.Flagon of Alehttps://www.blogger.com/profile/03961940368880824313noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-90404926290416469092010-11-04T15:03:11.666-07:002010-11-04T15:03:11.666-07:00"But using flour to restart fermentations oft..."<i>But using flour to restart fermentations often comes up in older texts</i>"<br /><br />Bit of a myth though. According to Booth (I think), the dressing was to keep the witches out. That might not be as superstitious as it seems, although enough writers have laughed at it. It is probably a metaphor for keeping certain barley-loving flies out of the beer, like frit flies (not fruit flies). We have certain parallels in language today, but I cannot think of one at the moment. <br /><br />However, on the rejuvenation front, the dressing gave a false impression. Often a languid fermentation may appear to occur but, for reasons that I do not pretend to understand, the CO2 decides to stay in solution rather than gas off to the atmosphere, meaning that the beer becomes supersaturated with CO2. Adding flour, and in particular the salt with its crystalline nature, provides nucleation zones and the excess CO2 instantly comes out of solution, gasses off, foaming like hell and bringing the yeast to surface with it. It is understandable that brewers may think that yeast likes such treatment, as a food.<br /><br />It often happens in home brewing, inasmuch as occasionally the yeast does not appear to have taken off, so after a couple of days the home brewer decides to shove in an emergency packet of dried yeast. Suddenly the whole fermentation bin erupts, resulting in a mess that needs to be cleaned up and an argument with the wife if he has been foolish enough to ferment indoors.Graham Wheelernoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-84070681469979518852010-11-04T10:53:00.830-07:002010-11-04T10:53:00.830-07:00Actually I've read that hops contain enzyme es...Actually I've read that hops contain enzyme especially when fresh, and dry-hopping in part at least was to assist the secondary.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-82766199562893549202010-11-04T09:04:50.713-07:002010-11-04T09:04:50.713-07:00jwotis, it seems an odd idea to me. And a bit hit ...jwotis, it seems an odd idea to me. And a bit hit and miss. The predictability of sugar was one of its big atrractions. <br /><br />But using flour to restart fermentations often comes up in older texts.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42484022653601343922010-11-04T08:38:34.613-07:002010-11-04T08:38:34.613-07:00I'm intrigued, but it seems a little risky for...I'm intrigued, but it seems a little risky for the brewer to introduce malt enzymes into the finished beer- it seems like the practice would add lacto and other bacteria from the grain as well, increasing the likelihood of spoilage. Maybe it would be inhibited enough by the hops, or maybe the beer would be drunk fast enough that it wouldn't matter?TGTfanhttps://www.blogger.com/profile/01430572759083495443noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-30182085686087475162010-11-03T09:24:34.323-07:002010-11-03T09:24:34.323-07:00Of the four breweries I've worked in two have ...Of the four breweries I've worked in two have done cask ale. I've tried a number of things because I like to experiment. Racking before terminal gravity, adding high krausen wort, priming with invert, honey and speise - each with good and not as good results. I tend to prefer beer that is fully attenuated and then priming the cask, usually with krausen.Alanhttp://www.phantomcanyon.comnoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-22703967755126222332010-11-03T06:37:23.174-07:002010-11-03T06:37:23.174-07:00Okay I see, there is enough residual yeast to get ...Okay I see, there is enough residual yeast to get the racked beer down to FG.<br /><br />I must say I've had a number of over-sweet cask ales this side of the pond, and now I can see why. Too much sugar is added, or it is not fermented out to the required point before draught dispense. There is nothing I dislike more than that heavy candy-sugar taste. A quart or two per barrel sounds like a lot to me. I really am opposed to additions of sugar to beer, at any level of the process.<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-49564553641573513462010-11-03T04:45:54.214-07:002010-11-03T04:45:54.214-07:00Of the two breweries I've worked at one stoppe...Of the two breweries I've worked at one stopped the fermenation 2 degrees above final gravity and racked without finings and the other adds priming sugar (sucrose) to the casks.Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-42937916642584830262010-11-03T04:38:02.588-07:002010-11-03T04:38:02.588-07:00A few points above final gravity... But how does ...A few points above final gravity... But how does the gravity descend then to final..?<br /><br />Why didn't the English just add krausen to the casks? Do you need to add more in relation to cask volume than will work to stimulate the secondary? But didn't the Irish do something similar with stout, the heading I think Faulkner called it?<br /><br />GaryGary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-43561648063244051992010-11-03T03:02:41.456-07:002010-11-03T03:02:41.456-07:00I gather that British brewers today tend to rack t...I gather that British brewers today tend to rack the beer to cask a few points above final gravity, rather than priming the casks. I'd like to know when this change happened.<br /><br />I suppose it would make sense if it was about the same time as the use of chilled conditioning tanks.Rob Sterowskihttps://www.blogger.com/profile/07870233673933087794noreply@blogger.com