tag:blogger.com,1999:blog-5445569787371915337.post3058689308591956138..comments2024-03-28T06:20:10.699-07:00Comments on Shut up about Barclay Perkins: Heineken (Rotterdam) grists in 1942Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5445569787371915337.post-65818719994133758462021-07-20T01:02:52.000-07:002021-07-20T01:02:52.000-07:00Fermenting the sugar separately would have require...Fermenting the sugar separately would have required some form of yeast nutrient. Maybe they used yeast slurry from their main brews with a fair proportion of dead yeast "hulls" in the mix?Anonymousnoreply@blogger.com