Burton Union, what was the advantage?

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evanvine

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I think I know what the basic principle was.
The overflow, generated by yeast action, from several barrels was piped to an overhead channel where it all mixed.
It then drained back into the barrels when the ferment abated; yes/no?

My question is, what advantage was gained?
Was it just the ability to use smaller FVs?
 
"The practical purpose of the Union system was to allow excess barm (yeast foam) to be expelled from the casks without leaving excessive amounts of head space within the casks; the system was quickly refined to separate any expelled beer from the wasted yeast, allowing it to flow back into the casks to continue fermentation.
The Burton Union is credited with maintaining the strains of yeast used in Burton brewing in a relatively stable state until the mid-20th century."
http://en.wikipedia.org/wiki/Brewing_me ... rton_Union

AND

"We can make use of two of the biggest advantages of a true Burton Union at home: easy yeast harvesting and minimal loss of brew volume."

Above from a good article on building your own at:
http://www.byo.com/stories/projects-and ... m-projects

Sounds to me a little like there's another advantage much like the google server-rack system: using lots of small cheap, easily replaceable components means if one breaks it can be removed and replaced at low cost and with low risk and loss - as compared with say the massive accident that occured with the rupturing of a huge ageing vat for Porter in London or if a great big fermenter got a a leak or problem.

It would also have a huge influence on the yeast - like the yorkshire square system, once it was used to that environment it would become a symbiotic system.
 
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