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Old 01-31-2011, 01:08 PM   #11
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Originally Posted by jeffmeh View Post
And how could they possibly make beer without a chiller?
I believe it might have been called "the crick out back" though I'm not sure. But they really had it going on if you truly looked at a brewery from that era, gravity fed and everything, even 20 years before that.

Like what I showed here from 1847(but built in 1828); Labatt "Pioneer" Brewery.


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Old 01-31-2011, 01:31 PM   #12
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I see the origins of first wort & dry hopping. Excellent article, thanks for posting.
I love this line: "A thin shell, well-filled up plump with the interior flour, and easily bitten asunder is a sure test of good quality in malt; superior hops are known by their bright, dry, yet somewhat gummy feel to the touch, without their having any tendency to clamminess."

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Old 01-31-2011, 01:52 PM   #13
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Quote:
Originally Posted by Revvy View Post
I believe it might have been called "the crick out back" though I'm not sure. But they really had it going on if you truly looked at a brewery from that era, gravity fed and everything, even 20 years before that.

Like what I showed here from 1847(but built in 1828); Labatt "Pioneer" Brewery.
Yes, I remember going through that when you posted it. Great stuff. They appeared to cool in troughs with paddles for stirring.

In the article linked in the op, "The beer is now to be strained through the loose wicker basket into your cooling tubs and pans; the more you have of these the better the beer, from its cooling quickly."

So they definitely saw the need to cool quickly, but they definitely did not have the technology for sanitation and materials that we have today.

No worries, it all makes beer.
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