source: Brakspear BreweryDouble Drop fermentation makes Brakspear beer unique
Double Dropping, also known as the Dropping System of fermentation, was for the first half of the 20 th Century the most popular method for the fermentation of traditional English Ales.
It involves starting fermentation of the wort (fermentable liquid rich in malted barleys sugars) in one vessel, followed by dropping this liquid under gravity into a second vessel below it, usually on the second day of fermentation. Here it continues its fermentation for two or three days. The beer is then slowly cooled over the next couple of days, during which time it matures and gains complexity.
Tried a variation of this with a Dunkelweizen that was brewed yesterday. "dropped" into another fermenter first thing this morning, just had to replace with the airlock with a blow off tube, fermenting at 20C. Found this from the Hobgoblin poster website. Yeasties seemed to like the extra attention. I imagine that this method is running all sorts of risks though
Explaination of how I used this method.
Set the fermenter on a bench and opened the tap so the brew dropped into another fermenter. Cleaned out the now empty primary (as I left most of the cold break in the first primary fermenter), sanitized then poured the brew back into the cleaned fermenter (a little short on fermenters hence the return to the original fermenter). If the method works, it seems a good way to deal with cold break when using counter flow wort chiller. Otherwise it could be a good method of getting infections into your brew <_<