tag:blogger.com,1999:blog-5445569787371915337.post7858909351048716699..comments2024-03-28T13:20:29.156-07:00Comments on Shut up about Barclay Perkins: Bottling at Eldridge Pope in 1934Ron Pattinsonhttp://www.blogger.com/profile/03095189986589865751noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5445569787371915337.post-45770054185694595622013-09-24T06:40:23.695-07:002013-09-24T06:40:23.695-07:00Clinton,
you should look back at some of my earli...Clinton,<br /><br />you should look back at some of my earlier posts on bottling.<br /><br />The old approach was very different to what you suggest. A Stock bottled beer was matured for months in barrels before bottling. Primary fermentation was allowed to run to completion before racking into barrels. In the barrels a true secondary fermentation kicked in - one where Brettanimyces rather than Saccharomyces was doing the fermenting. That started eating up the sugars the normal yeast couldn't digest. <br /><br />I'm not 100% sure whether they primed before bottling. But, given the length of time that had passed and the action of Brettanomyces, I doubt there would be enough fermentable material left to carbonate the beer.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-5445569787371915337.post-31420247495786812762013-09-23T14:46:06.967-07:002013-09-23T14:46:06.967-07:00If I read that correctly, it's saying that the...If I read that correctly, it's saying that the older way of carbonating bottled beer was essentially putting beer into bottles before fermentation was absolutely complete, and letting the last bit finish in the bottles, in contrast to the newer method of the 1930s involving chilling and so forth.<br /><br />I know most home brewers today let fermentation finish, and then add a small amount of sugar or malt extract or wort or other fermentable during the bottling process, basically restarting a small bit of fermentation in the bottle to create carbonation.<br /><br />Is that an accurate description of the way carbonation worked in the old days before that piece was written? During, say, the 1880s, were bottles carbonated by filling them slightly before fermentation was finished and then letting them finish up in the bottle?Clintonnoreply@blogger.com