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beer, which is cask-conditioned beer that has dropped bright at the brewery and then been transferred to a new container for shipment leaving the sediment behind. Rack bright beer generally costs slightly more than ordinary beer but has the advantage of being able to be consumed immediately without
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introduce isinglass into the shipment cask so that the beer will drop bright readily upon the cask's being breached; this process can take from several hours to two or three days and may require the addition of supplementary finings by the
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In comparison, dropping bright beer requires more preparation time and care at the point of serving; it requires that the beer be left undisturbed to settle, as jarring or shaking its container will re-suspend the yeast.
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over the beer, the ambient temperature, and some biological properties particular to the yeast strain; some beers will never drop bright by themselves.
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When the concentration of fermentable sugars in the beer falls below a certain level, variable with the strain of yeast, the yeast cells will naturally
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can be introduced during the production of beer in order to induce it to drop bright more readily. For
British beers, the most common fining agent is
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In contrast to dropping bright, yeast may also be removed from beer through filtration. The process of filtering removes carbonation and means the
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of bottled beer started at the end of the 19th century. The first beer known to have been mechanically filtered and force carbonated as draught
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Any beer which has dropped bright or fined will have a layer of yeast sediment at the bottom of its storage vessel.
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and settle toward the bottom of the vessel in which the beer is stored; this act is known as
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303:A history of beer and brewing - Google Books
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58:adding citations to reliable sources
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317:. Retrieved
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18:Drops bright
191:rack bright
144:Bright beer
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319:2009-07-13
287:References
229:Filtration
172:flocculate
156:suspension
80:newspapers
261:in 1931.
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150:in which
110:June 2014
281:Keg beer
271:Cask ale
265:See also
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218:Real Ale
340:Brewing
210:Finings
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