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27-02-2017, 08:30
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/02/scottish-dropping.html)


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Been learning loads in my final sprint to finish my new Scottish book.

Particularly about fermentation. And the dropping system that William Younger employed.

I'm a bit obsessed with Scottish fermentations. Because I've suspected that a steaming pile of shite has been written about it.

They grey squares denote when the wort was dropped to a square.

Dead interesting for me. Doubtless dead boring for you.

Just a small taste of the obsessive detail in my new book. Which is almost done. Just the recipes to finish off. 25 detailed ones, 100 others. The last sprint takes the most out of your legs. Mine are totally Donalded. In a duck sort of way.




William Younger Shilling Ale fermentations in 1879





day 1
day 2
day 3
day 4
day 5


Beer
OG
pitch heat
AM
PM
AM
PM
AM
PM
AM
PM
AM


50/-
1036
59.5º F
61.5º F
63.5º F
66.5º F
69º F
63º F
58º F





S 50/-
1042
61.5º F
62º F
65º F
66.5º F
65.5º F
68.5º F
64º F
68.5º F




H 60/-
1039
62º F
63.5º F
66.5º F
69º F
69º F
71.5º F
65º F
59º F




80/-
1059
61º F
65º F
70º F
75.5º F
70.6º F
65º F
59º F





100/-
1070
60º F
63º F
67º F
70º F
75º F
70º F
60º F
62.5º F




120/-
1083
59.5º F
62º F
66.5º F
72º F
75.5º F
78.5º F
72º F
64.5º F
60.5º F



140/-
1096
56º F
58º F
59º F
61º F
64º F
68º F
71º F
62º F
69.5º F
62.5º F


160/-
1109
55º F
60º F
65º F
69.5º F
68º F
65.5º F
62.5º F
60.5º F
57.5º F



Source:


William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/28.




https://3.bp.blogspot.com/-OtScQn1ebck/WLMn0TWgSII/AAAAAAAAbig/5DOdEUc-BjEjvyFRjYxpjztc9JS970jhgCLcB/s320/WY_Shilling_Ale_fermentations_1879.jpg (https://3.bp.blogspot.com/-OtScQn1ebck/WLMn0TWgSII/AAAAAAAAbig/5DOdEUc-BjEjvyFRjYxpjztc9JS970jhgCLcB/s1600/WY_Shilling_Ale_fermentations_1879.jpg)

Fascinating the control of the fermentation temperature.

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