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08-01-2023, 07:26
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_0404123567.html)
We'll be finishing off this Barclay Perkins record today. With all things fermentation related.
First up are the gyling details.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3CDSnODDvIh1PY9Kpu9z4F2SRWSxnit1QYw94hQkE9 FAHEpfUayeOVDoIsQDZp7f23-evNP3bvnpvNsDWHiIbcbtP0mDGhUwct4e-xZJgl1jXq2lTRb2Y1CY0wvrMSqyAkGYUEYDKg9ZZ-WQlO4lg8WRQLj78LwGwoh1jNTwh0l0EPH455HMPZQ9/w640-h496/Barclay_Perkins_1891_BS_gyling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3CDSnODDvIh1PY9Kpu9z4F2SRWSxnit1QYw94hQkE9 FAHEpfUayeOVDoIsQDZp7f23-evNP3bvnpvNsDWHiIbcbtP0mDGhUwct4e-xZJgl1jXq2lTRb2Y1CY0wvrMSqyAkGYUEYDKg9ZZ-WQlO4lg8WRQLj78LwGwoh1jNTwh0l0EPH455HMPZQ9/s522/Barclay_Perkins_1891_BS_gyling.jpg)
Pretty simple this.
Column 1:
Volumes of the wort in barrels, firkins and gallons.
Column 2:
Gravity of the worts in SG. Obviously, with the 1000 missed off.
The three worts combined were 113 barrels, 2 firkins and 1 gallon at 1077º.
Fermentation record is next.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONOne3_RWu_Pp8hZwssXAKYg00mHG9ZsEM-GF5IxnSIO__AFbTy6-tSlaGe9xxnEQjRsUZInQvNohQA2x17P5SJlgSwkmAXNbxn9Nsk JnvaDcuYmba7a2SqQ3iJ8548lo-GY61G5y72nj5UwzQDTtvRLECy5g64MR1rs4l_SfPpa9SE5dMWQ beYiQ/w526-h640/Barclay_Perkins_1891_BS_fermentation.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONOne3_RWu_Pp8hZwssXAKYg00mHG9ZsEM-GF5IxnSIO__AFbTy6-tSlaGe9xxnEQjRsUZInQvNohQA2x17P5SJlgSwkmAXNbxn9Nsk JnvaDcuYmba7a2SqQ3iJ8548lo-GY61G5y72nj5UwzQDTtvRLECy5g64MR1rs4l_SfPpa9SE5dMWQ beYiQ/s683/Barclay_Perkins_1891_BS_fermentation.jpg)
Column 1: Day
Day of the week
Column 2: Time
Time of day. "E" = PM, "M" = AM.
Column 3: Saccr.
"Saccharometer". The gravity in SG.
Column 4: Therm.
"Thermometer". The temperature in Fahrenheit.
Each row records a stage in the fermentation. It's not a full record, covering the first two days and then jumping to racking time. the beer was racked at 22:00 on 12th October with a gravity of 1027º and at 59º F.
Now onto yeast details.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYy8B2ftaiHofdWOcLrXzJnTMZ_9vY5rtAAYZtkES_H CetkERlMBTPdTenLt2Crlp8Zsd6cRWmRAbLUpi2SPAP1nstR6y N2jjsBprEyn2yZE9Zldp8k1qsCPsZLNB7c3rV3ScEWkGghmCZM oLYlQckiR4TJRmM2k5GgKGG9f3l4sQrcYsKYq9CjsT/w640-h242/Barclay_Perkins_1891_BS_pitching.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYy8B2ftaiHofdWOcLrXzJnTMZ_9vY5rtAAYZtkES_H CetkERlMBTPdTenLt2Crlp8Zsd6cRWmRAbLUpi2SPAP1nstR6y N2jjsBprEyn2yZE9Zldp8k1qsCPsZLNB7c3rV3ScEWkGghmCZM oLYlQckiR4TJRmM2k5GgKGG9f3l4sQrcYsKYq9CjsT/s943/Barclay_Perkins_1891_BS_pitching.jpg)
Column 1:
Date and time pitched.
Column 2:
The temperature in Fahrenheit.
Column 3: yeast
lbs of yeast, beer it was harvested from, that beer's gyle number.
For example: 30lbs of yeast from SDP, gyle number 113.
Finally, one I'm not 100% sure about. I think it's details of when the beer was cleansed. That is, when is was moved from a round fermenter to pontos for the yeast to be removed.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkHZ-I7kRJYgJWzLTNoHqewHP-wEuVyele20rK8LRQR23mZaBdDfzoMH_hf_D93aVlL7T5ciLuzL fBtZUu7L58vknF8eO7caStIdI5ZHYitJUPPqN2XSwMqUT6xRnk SB1ldZkmByeKPiSIbR5JfhEE3yKDQugZqZnbTvw9vZ-KmzdAacGYpsov11K/w640-h124/Barclay_Perkins_1891_BS_cleansing.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkHZ-I7kRJYgJWzLTNoHqewHP-wEuVyele20rK8LRQR23mZaBdDfzoMH_hf_D93aVlL7T5ciLuzL fBtZUu7L58vknF8eO7caStIdI5ZHYitJUPPqN2XSwMqUT6xRnk SB1ldZkmByeKPiSIbR5JfhEE3yKDQugZqZnbTvw9vZ-KmzdAacGYpsov11K/s857/Barclay_Perkins_1891_BS_cleansing.jpg)
First row:
Date and time; "ins." inches - distance from the brim of the vessel to the surface of the liquid; "Heat" the temperature of the wort in Fahrenheit.
Second row:
"Hrs." Time in hours between pitching and cleansing; "Sacc." gravity of the wort in SG.
That was fun. Anyone up for more punishment? I could run through what I call "Scottish format" brewing records. If anyone could be arsed enough to read it.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_0404123567.html)
We'll be finishing off this Barclay Perkins record today. With all things fermentation related.
First up are the gyling details.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3CDSnODDvIh1PY9Kpu9z4F2SRWSxnit1QYw94hQkE9 FAHEpfUayeOVDoIsQDZp7f23-evNP3bvnpvNsDWHiIbcbtP0mDGhUwct4e-xZJgl1jXq2lTRb2Y1CY0wvrMSqyAkGYUEYDKg9ZZ-WQlO4lg8WRQLj78LwGwoh1jNTwh0l0EPH455HMPZQ9/w640-h496/Barclay_Perkins_1891_BS_gyling.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq3CDSnODDvIh1PY9Kpu9z4F2SRWSxnit1QYw94hQkE9 FAHEpfUayeOVDoIsQDZp7f23-evNP3bvnpvNsDWHiIbcbtP0mDGhUwct4e-xZJgl1jXq2lTRb2Y1CY0wvrMSqyAkGYUEYDKg9ZZ-WQlO4lg8WRQLj78LwGwoh1jNTwh0l0EPH455HMPZQ9/s522/Barclay_Perkins_1891_BS_gyling.jpg)
Pretty simple this.
Column 1:
Volumes of the wort in barrels, firkins and gallons.
Column 2:
Gravity of the worts in SG. Obviously, with the 1000 missed off.
The three worts combined were 113 barrels, 2 firkins and 1 gallon at 1077º.
Fermentation record is next.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONOne3_RWu_Pp8hZwssXAKYg00mHG9ZsEM-GF5IxnSIO__AFbTy6-tSlaGe9xxnEQjRsUZInQvNohQA2x17P5SJlgSwkmAXNbxn9Nsk JnvaDcuYmba7a2SqQ3iJ8548lo-GY61G5y72nj5UwzQDTtvRLECy5g64MR1rs4l_SfPpa9SE5dMWQ beYiQ/w526-h640/Barclay_Perkins_1891_BS_fermentation.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONOne3_RWu_Pp8hZwssXAKYg00mHG9ZsEM-GF5IxnSIO__AFbTy6-tSlaGe9xxnEQjRsUZInQvNohQA2x17P5SJlgSwkmAXNbxn9Nsk JnvaDcuYmba7a2SqQ3iJ8548lo-GY61G5y72nj5UwzQDTtvRLECy5g64MR1rs4l_SfPpa9SE5dMWQ beYiQ/s683/Barclay_Perkins_1891_BS_fermentation.jpg)
Column 1: Day
Day of the week
Column 2: Time
Time of day. "E" = PM, "M" = AM.
Column 3: Saccr.
"Saccharometer". The gravity in SG.
Column 4: Therm.
"Thermometer". The temperature in Fahrenheit.
Each row records a stage in the fermentation. It's not a full record, covering the first two days and then jumping to racking time. the beer was racked at 22:00 on 12th October with a gravity of 1027º and at 59º F.
Now onto yeast details.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYy8B2ftaiHofdWOcLrXzJnTMZ_9vY5rtAAYZtkES_H CetkERlMBTPdTenLt2Crlp8Zsd6cRWmRAbLUpi2SPAP1nstR6y N2jjsBprEyn2yZE9Zldp8k1qsCPsZLNB7c3rV3ScEWkGghmCZM oLYlQckiR4TJRmM2k5GgKGG9f3l4sQrcYsKYq9CjsT/w640-h242/Barclay_Perkins_1891_BS_pitching.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYy8B2ftaiHofdWOcLrXzJnTMZ_9vY5rtAAYZtkES_H CetkERlMBTPdTenLt2Crlp8Zsd6cRWmRAbLUpi2SPAP1nstR6y N2jjsBprEyn2yZE9Zldp8k1qsCPsZLNB7c3rV3ScEWkGghmCZM oLYlQckiR4TJRmM2k5GgKGG9f3l4sQrcYsKYq9CjsT/s943/Barclay_Perkins_1891_BS_pitching.jpg)
Column 1:
Date and time pitched.
Column 2:
The temperature in Fahrenheit.
Column 3: yeast
lbs of yeast, beer it was harvested from, that beer's gyle number.
For example: 30lbs of yeast from SDP, gyle number 113.
Finally, one I'm not 100% sure about. I think it's details of when the beer was cleansed. That is, when is was moved from a round fermenter to pontos for the yeast to be removed.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkHZ-I7kRJYgJWzLTNoHqewHP-wEuVyele20rK8LRQR23mZaBdDfzoMH_hf_D93aVlL7T5ciLuzL fBtZUu7L58vknF8eO7caStIdI5ZHYitJUPPqN2XSwMqUT6xRnk SB1ldZkmByeKPiSIbR5JfhEE3yKDQugZqZnbTvw9vZ-KmzdAacGYpsov11K/w640-h124/Barclay_Perkins_1891_BS_cleansing.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkHZ-I7kRJYgJWzLTNoHqewHP-wEuVyele20rK8LRQR23mZaBdDfzoMH_hf_D93aVlL7T5ciLuzL fBtZUu7L58vknF8eO7caStIdI5ZHYitJUPPqN2XSwMqUT6xRnk SB1ldZkmByeKPiSIbR5JfhEE3yKDQugZqZnbTvw9vZ-KmzdAacGYpsov11K/s857/Barclay_Perkins_1891_BS_cleansing.jpg)
First row:
Date and time; "ins." inches - distance from the brim of the vessel to the surface of the liquid; "Heat" the temperature of the wort in Fahrenheit.
Second row:
"Hrs." Time in hours between pitching and cleansing; "Sacc." gravity of the wort in SG.
That was fun. Anyone up for more punishment? I could run through what I call "Scottish format" brewing records. If anyone could be arsed enough to read it.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_0404123567.html)