Franconia Beer Message Board
|Posted by Brian W on 2019-12-18 07:07:41|
|I knew I had heard about these before and it was in something Ron Pattinson wrote about WInterbier and Sommerbier: |
"To 1000 l wort 6-10 l yeast is added. The temperature of the wort when pitching averages 6-8° for Sommerbier, 9 to 11 ° C. for Winterbier, but once fermentation has started the temperature is cooled further, down to to about 4° C., by hanging in it metal balls filled with ice, to let the fermentation run slowly. After completion of primary fermentation, which lasts 9-10 days for Sommerbier, 7-8 days for Winterbier, the fermented wort, which is called green beer or Jungbier, is ready to be filled into casks."
"Brockhaus' Conversations-Lexikon, Part 3", 1882, page 32. (Pattinson translation)
Original German in Google Books actually calls them "mit Eis gefüllten Metallkübeln" so metal tubs, not balls, I think.