Now I think about it, just like the Ales, these fall into two groups: Runners and Keepers. With Crs designating the latter. Obviously, the big difference between the two groups is the hopping, which is approximately 50% higher in the Keepers.
Other points of note are the crazily long boil times for the Stouts. That must have made for an extremely long brewing day. I don't think I've ever seen a boil of longer than 4 hours anywhere else. I'm not sure what point there is in boiling a beer with a gravity in the 1070's for six hours. Seems like a waste of coal.
The pitching temperature of 65º F for the Porter is quite high, but not that unusual for London Porter. They usually let it ferment quite warm, with peaks of over 80º F not unheard of. I guess they were keen on fermenting it quickly.
The Keepers would all have been aged in vats. Six months for the Porter and six to twelve months for the Stouts. The Runners, on the other hand, would have been sold no more than a few weeks after racking.
Next time we'll look at their grists.
|Reid Porter and Stout in 1845|
|Beer||Style||OG||lbs hops/ qtr||hops lb/brl||boil time (hours)||boil time (hours)||boil time (hours)||Pitch temp||max. fermen-tation temp|
|Reid brewing record held at Westminster City Archives, document number 789/271.|