Talk:Yorkshire Square

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This article appears to be a plagiarism of a marketing web site located at http://www.blacksheepbrewery.com/Brewery/BrewingProcess/Default.aspx . Examples follow:

Black sheep text (example 1): In the first stage of fermentation, the fermenting wort is regularly pumped from the bottom of the chamber over the yeasty head, to keep the yeast thoroughly mixed in. After, this mixing ceases and the fermentation carries on undisturbed for a few days. Over this time, most of the yeast rises onto the deck, separated from the beer. Some of the yeast is saved, stored and then used for subsequent brew

Wikipedia text (example 1): During the first stage of fermentation, the fermenting beer is periodically pumped from the bottom of the chamber over the yeasty head, to keep the yeast mixed in with the fermenting wort. Later, the mixing is stopped and the beer in the chamber allowed to settle and cool gently. Most of the yeast rises onto the deck, and is left behind when the beer is drained from the chamber

Black sheep text (example 2): Beer straight from the Yorkshire Square vessels still has a harsh flavour. In time, the flavour mellows. Residual yeast ferments remaining sugar in the beer, producing a little extra alcohol and carbon dioxide.This carbon dioxide dissolves in the beer thus softening its flavour and producing a wonderful balance of taste and aroma that only cask beer can offer.

Wikipedia text (example 2): However, beer straight from a Yorkshire Square vessel will still have a harsh flavour. Before it can be considered drinkable, the residual yeast must be allowed to ferment any remaining sugar, producing a little extra alcohol and carbon dioxide, which mellows the beer and produces a wonderful balance of taste and aroma. This conditioning begins in tanks at the brewery and continues after the beer is filled into casks, hence the phrase 'Cask Conditioned'.

--81.86.233.248 23:26, 22 June 2007 (UTC)