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06-01-2023, 07:13
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01661483792.html)
I'm still going with this. I thought I might as well get all the way through explaining this record.
Here we go, then.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40u0NaZDE0q3tM6ofleUB-51WJOmqQdnAdBYVWdEQ8PeP2F-my0UEWwm42KlQEwJJFVzDeO0Fy7MSicWuSeH7era-XLgNeHgmeQ3DmhPrcQ4Z0rhk0-vJJ0A1Dts98vpuC4AEIwJXhdD4LZPqDULIizvEjQePYouYFPDv hDLzkWSNP3jfVjt-13GD/w640-h324/Barclay_Perkins_1891_BS_remarks.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40u0NaZDE0q3tM6ofleUB-51WJOmqQdnAdBYVWdEQ8PeP2F-my0UEWwm42KlQEwJJFVzDeO0Fy7MSicWuSeH7era-XLgNeHgmeQ3DmhPrcQ4Z0rhk0-vJJ0A1Dts98vpuC4AEIwJXhdD4LZPqDULIizvEjQePYouYFPDv hDLzkWSNP3jfVjt-13GD/s1145/Barclay_Perkins_1891_BS_remarks.jpg)
First bit is easy.
"3 gallons 6 pint of caramel"
No need to explain that. Not a huge amount across 113 barrels.
Onto the next column "Remarks".
19 cwts Garton's No. 3 Sacc."
That's No. 3 invert sugar. 18 cwts = 9.5 quarters. It appears as "Sacc" in the ingredients.
"Company's liquor treated with 3 oz Kainit per Brl of liquor used; not quite boiled $ allowed to cool down to mshing heat"
Kainit is some sort of potassium salt.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZV9eaemacMNIitVhfXRUJxGNdn-5n7KEzjeCAUgSRgGWrpalqwPilKIT12m4YZG7QXEgIzubtFlkG hH-5I6q4tyVfoLQSd4JMqNPJ4kXV4QNQD_nWoJsA61BVVmksf1uDs ajemzveIkCl1sK-KEJOLt6x9vf9ayHXqRpdh7igfNqukjteqNnnYN7/w640-h546/Barclay_Perkins_1891_BS_boiling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZV9eaemacMNIitVhfXRUJxGNdn-5n7KEzjeCAUgSRgGWrpalqwPilKIT12m4YZG7QXEgIzubtFlkG hH-5I6q4tyVfoLQSd4JMqNPJ4kXV4QNQD_nWoJsA61BVVmksf1uDs ajemzveIkCl1sK-KEJOLt6x9vf9ayHXqRpdh7igfNqukjteqNnnYN7/s571/Barclay_Perkins_1891_BS_boiling.jpg)
Next column "Tap Samples".
I'm guesssing this is the gravity at the start and end of runoff.
"Time of boiling"
2 hours for each wort.
Next unheaded column: "inch" pre-boil.
For both worts: 21. This is the distance from the top of the liquid to the rim of the vessel in inches.
Next unheaded column: volume pre-boil.
For both worts 79.5 barrels.
Next unheaded column: "inch" post-boil.
This time different for each wort.
Next unheaded column: volume post-boil.
For both worts 70.75and 60 barrels.
The bottom row shows the combined volume of the two worts pre- and post-boil.
Wasn't that fun? No, you're right. It wasn't. Gyling and fermentation next time.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01661483792.html)
I'm still going with this. I thought I might as well get all the way through explaining this record.
Here we go, then.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40u0NaZDE0q3tM6ofleUB-51WJOmqQdnAdBYVWdEQ8PeP2F-my0UEWwm42KlQEwJJFVzDeO0Fy7MSicWuSeH7era-XLgNeHgmeQ3DmhPrcQ4Z0rhk0-vJJ0A1Dts98vpuC4AEIwJXhdD4LZPqDULIizvEjQePYouYFPDv hDLzkWSNP3jfVjt-13GD/w640-h324/Barclay_Perkins_1891_BS_remarks.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40u0NaZDE0q3tM6ofleUB-51WJOmqQdnAdBYVWdEQ8PeP2F-my0UEWwm42KlQEwJJFVzDeO0Fy7MSicWuSeH7era-XLgNeHgmeQ3DmhPrcQ4Z0rhk0-vJJ0A1Dts98vpuC4AEIwJXhdD4LZPqDULIizvEjQePYouYFPDv hDLzkWSNP3jfVjt-13GD/s1145/Barclay_Perkins_1891_BS_remarks.jpg)
First bit is easy.
"3 gallons 6 pint of caramel"
No need to explain that. Not a huge amount across 113 barrels.
Onto the next column "Remarks".
19 cwts Garton's No. 3 Sacc."
That's No. 3 invert sugar. 18 cwts = 9.5 quarters. It appears as "Sacc" in the ingredients.
"Company's liquor treated with 3 oz Kainit per Brl of liquor used; not quite boiled $ allowed to cool down to mshing heat"
Kainit is some sort of potassium salt.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZV9eaemacMNIitVhfXRUJxGNdn-5n7KEzjeCAUgSRgGWrpalqwPilKIT12m4YZG7QXEgIzubtFlkG hH-5I6q4tyVfoLQSd4JMqNPJ4kXV4QNQD_nWoJsA61BVVmksf1uDs ajemzveIkCl1sK-KEJOLt6x9vf9ayHXqRpdh7igfNqukjteqNnnYN7/w640-h546/Barclay_Perkins_1891_BS_boiling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZV9eaemacMNIitVhfXRUJxGNdn-5n7KEzjeCAUgSRgGWrpalqwPilKIT12m4YZG7QXEgIzubtFlkG hH-5I6q4tyVfoLQSd4JMqNPJ4kXV4QNQD_nWoJsA61BVVmksf1uDs ajemzveIkCl1sK-KEJOLt6x9vf9ayHXqRpdh7igfNqukjteqNnnYN7/s571/Barclay_Perkins_1891_BS_boiling.jpg)
Next column "Tap Samples".
I'm guesssing this is the gravity at the start and end of runoff.
"Time of boiling"
2 hours for each wort.
Next unheaded column: "inch" pre-boil.
For both worts: 21. This is the distance from the top of the liquid to the rim of the vessel in inches.
Next unheaded column: volume pre-boil.
For both worts 79.5 barrels.
Next unheaded column: "inch" post-boil.
This time different for each wort.
Next unheaded column: volume post-boil.
For both worts 70.75and 60 barrels.
The bottom row shows the combined volume of the two worts pre- and post-boil.
Wasn't that fun? No, you're right. It wasn't. Gyling and fermentation next time.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01661483792.html)