I'm pulling together all sorts of data for the Scottish book. Lots of which has never been assembled before. At least not that I've ever come across.
Dry hopping is a good example. Has anyone ever seriously compared English and Scottish dry hopping routines? I think not. Probably because bugger all people are interested in this sort of technical shit. Apart from me and hopefully a few geeks.
On my evening walk, I realised this table needs reorganising. Bum. More work. I was planning on having the book done by the end of next week. End of the month is more realistic. Especially if I keep adding stuff.
I estimated 35,000 - 40,000 words. I'm currently at 62,000 with a fair few holes still to fill. Two of the chapters have bugger all in their Techniques section. Need to fix that tonight with a new shaft down to the number seam.
Let me know what you make of this:
|William Younger dry hopping 1921 - 1939 (oz. per barrel)|
|Year||1||3 Pale||XXX||DBS Btlg||Pale XXPS||Ext||XXP Btlg||LAE|
|William Younger brewing records held at the Scottish Brewing Archive, document numbers WY/6/1/2/63, WY/6/1/2/70 and WY/6/1/2/76.|
1 and 3 are Scotch Ales, XX is Mild, DBS Btlg is Stout and the rest are Pale Ales.