The image below is taken from one of Whitbread's brewing records. It's a summary of their brews for the months of July and August 1844:
Yes, they did brew in the summer in Britain before the discovery of artificial refrigeration in 1870.
How could they do it? By the use of a device called an attemperator. A series of pipes criss-crossing the interrior of the fermenting vessels. Cold water was pumped through the pipes to control the temperature of the wort. Attemperators were first used sometime around 1780. They were very efficient and continued in use well into the 20th century. There might be breweries that still use them.
This log is fromWhitbread's dull period. Where very single brew had 152 quarters of pale malt, 40 of brown malt and 7 of black malt. No matter what beer they were brewing. Add those numbers together and what do you get? 199. The number in column three. That's why there an M at the top of the column.
The three columns topped with an H are fun. That's the hops. In hundredweights, quarters and pounds. What's a quarter? Two stones.
News, Nuggets & Longreads 21 January 2017: Bucharest, SIBA, Tasting Beer - This week we have been reading various bits of what may or may not be clickbait, notes on beers from Romania and Norway, and ponderings on the nature of ...
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