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You've probably guessed. Another table from my upcoming book on Scottish beer.

I've tried to avoid new research as much as possible. Some, I couldn't dodge. One being mapping fermentation temperatures properly. Not just the minimum and maximum temperatures, but the whole profile. Fairly tedious work. But it's delivered a result.

William Younger Shilling Ale and X Ale fermentations in 1885
1st day 2nd day 3rd day 4th day
beer OG pitching heat morning evening morning evening morning evening morning
60/- 1053 59.0º F 60.0º F 63.0º F 66.0º F 68.0º F 65.0º F 58.0º F
XX 1054 60.5º F 68.0º F 69.0º F 59.0º F 56.5º F 54.0º F 52.0º F 54.0º F
80/- 1064 59.0º F 61.0º F 64.0º F 70.0º F 70.0º F 63.0º F 57.0º F
XXX 1065 58.0º F 61.5º F 66.0º F 67.5º F 64.5º F 56.0º F 56.0º F 53.0º F
Source:
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/31.

For ages I'd been wondering what the difference was between William Younger's Shilling Ales and X Ales. Same OG, same ingredients. But look at the difference in the fermentations.

Now I just have to guess why.

Oh. And here's a nice William Younger label:







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