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30-01-2023, 07:16
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01873014380.html)
You must be getting so excited at the prospect of a second page of William Younger's brewing records. Well, I won't delay the fun any longer.
Pitching details first.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOAlQllgb3MNU5udZV1Y7UarVvREjRHKYD7t9V-TPDko1vRpQDBMoLtTKYT9B0HXbxYQMMfcWFOzkx7fyKkDZR_WJ DhispP4kILYoZp1ynCtYuZ0-3An3UbTzwe5cstu7qHXzxtR0G0kdQn-y4fQtyYc6glsY7IiB-1LrPReZ8LEcd0cCUCsydXQ2/w526-h640/Wm_Younger_1894_page_2_pitching.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOAlQllgb3MNU5udZV1Y7UarVvREjRHKYD7t9V-TPDko1vRpQDBMoLtTKYT9B0HXbxYQMMfcWFOzkx7fyKkDZR_WJ DhispP4kILYoZp1ynCtYuZ0-3An3UbTzwe5cstu7qHXzxtR0G0kdQn-y4fQtyYc6glsY7IiB-1LrPReZ8LEcd0cCUCsydXQ2/s334/Wm_Younger_1894_page_2_pitching.jpg)
Heat of Tun Room
Pretty explanatory: 58º F.
Pitching Heat and Gravity
57º F and 1059º.
Now the really enthralling stuff - attenuations.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp8sAVagu1uSsZoOwake4r1zhwfaklQD5xgCFEowIeE kv8Hdqw7IFZC_UE-BGeh4suVQ4lgfU9QEmZbW5o95HsWT5eILi7NnmrjUbSYEsH6S7 dznDurVEY4W6NtzxH1fxmJ6Nl0KXKOOv8JeHConIee2liSTopC d2LhF8J8OawbKiHzY4dloqhDNM/w640-h182/Wm_Younger_1894_page_2_attenuations.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp8sAVagu1uSsZoOwake4r1zhwfaklQD5xgCFEowIeE kv8Hdqw7IFZC_UE-BGeh4suVQ4lgfU9QEmZbW5o95HsWT5eILi7NnmrjUbSYEsH6S7 dznDurVEY4W6NtzxH1fxmJ6Nl0KXKOOv8JeHConIee2liSTopC d2LhF8J8OawbKiHzY4dloqhDNM/s1504/Wm_Younger_1894_page_2_attenuations.jpg)
This is the fermentation record, with six columns, one for each day. And each day has in its turn columns for the morning and evening.
The two columns under morning and evening have the temperature of the wort, followed by the gravity. So:
1st day morning
59º F, 1056º.
!st day evening
61.5º F, 1051º.
On the evening of the second day, the worts in the two fermenters were combined into something called "9 Set". I'm pretty sure they're being transferred to a union set. I know Holyrood had unions and the beer in question was an IPA/Pale Ale.
The fermentation is quite typical in that the temperature rises initially until around the middle of the fermentation and then is reduced, using attemperators. At the end of fermentation, the temperature is close to the pitching heat. The racking gravity was 1014º.
I'm not totally sure what the notes at the end mean. "off 10th" is I think when the beer was removed from the unions.
"Brill" I think just means bright.
"1 quart Condy" is, I think is Condy's Liquid. Something that sounds very much like a con. I need to investigate more.
"Bi" probably Bisulphate of lime.
"Good at cflow" good at counterflow, I think.
Not far to go now. Thankfully.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01873014380.html)
You must be getting so excited at the prospect of a second page of William Younger's brewing records. Well, I won't delay the fun any longer.
Pitching details first.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOAlQllgb3MNU5udZV1Y7UarVvREjRHKYD7t9V-TPDko1vRpQDBMoLtTKYT9B0HXbxYQMMfcWFOzkx7fyKkDZR_WJ DhispP4kILYoZp1ynCtYuZ0-3An3UbTzwe5cstu7qHXzxtR0G0kdQn-y4fQtyYc6glsY7IiB-1LrPReZ8LEcd0cCUCsydXQ2/w526-h640/Wm_Younger_1894_page_2_pitching.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOAlQllgb3MNU5udZV1Y7UarVvREjRHKYD7t9V-TPDko1vRpQDBMoLtTKYT9B0HXbxYQMMfcWFOzkx7fyKkDZR_WJ DhispP4kILYoZp1ynCtYuZ0-3An3UbTzwe5cstu7qHXzxtR0G0kdQn-y4fQtyYc6glsY7IiB-1LrPReZ8LEcd0cCUCsydXQ2/s334/Wm_Younger_1894_page_2_pitching.jpg)
Heat of Tun Room
Pretty explanatory: 58º F.
Pitching Heat and Gravity
57º F and 1059º.
Now the really enthralling stuff - attenuations.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp8sAVagu1uSsZoOwake4r1zhwfaklQD5xgCFEowIeE kv8Hdqw7IFZC_UE-BGeh4suVQ4lgfU9QEmZbW5o95HsWT5eILi7NnmrjUbSYEsH6S7 dznDurVEY4W6NtzxH1fxmJ6Nl0KXKOOv8JeHConIee2liSTopC d2LhF8J8OawbKiHzY4dloqhDNM/w640-h182/Wm_Younger_1894_page_2_attenuations.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWp8sAVagu1uSsZoOwake4r1zhwfaklQD5xgCFEowIeE kv8Hdqw7IFZC_UE-BGeh4suVQ4lgfU9QEmZbW5o95HsWT5eILi7NnmrjUbSYEsH6S7 dznDurVEY4W6NtzxH1fxmJ6Nl0KXKOOv8JeHConIee2liSTopC d2LhF8J8OawbKiHzY4dloqhDNM/s1504/Wm_Younger_1894_page_2_attenuations.jpg)
This is the fermentation record, with six columns, one for each day. And each day has in its turn columns for the morning and evening.
The two columns under morning and evening have the temperature of the wort, followed by the gravity. So:
1st day morning
59º F, 1056º.
!st day evening
61.5º F, 1051º.
On the evening of the second day, the worts in the two fermenters were combined into something called "9 Set". I'm pretty sure they're being transferred to a union set. I know Holyrood had unions and the beer in question was an IPA/Pale Ale.
The fermentation is quite typical in that the temperature rises initially until around the middle of the fermentation and then is reduced, using attemperators. At the end of fermentation, the temperature is close to the pitching heat. The racking gravity was 1014º.
I'm not totally sure what the notes at the end mean. "off 10th" is I think when the beer was removed from the unions.
"Brill" I think just means bright.
"1 quart Condy" is, I think is Condy's Liquid. Something that sounds very much like a con. I need to investigate more.
"Bi" probably Bisulphate of lime.
"Good at cflow" good at counterflow, I think.
Not far to go now. Thankfully.
More... (http://barclayperkins.blogspot.com/2023/01/how-to-interpret-brewing-records-part_01873014380.html)