Fullers vs Youngs in the early 1930s last Porter and Stout tables

You're probably feeling relieved that I'm finally getting to the end of this interminable series. Meaning I'm going to have to think up something new to write about. I wonder what that might be?

And what about the hops? Pretty much the same as all the other beers. That is, two types of English hops from the two most recent seasons.

Unlike in modern brewing, back in the day it wasn’t unusual to use the same hops in every beer. Or to use the same mashing scheme for every beer. Basically, they didn’t piss around as much as modern brewers do.

Process time. The funnest bit of all. Tables. Any big surprises? Well. No. The Fullers beers were boiled for longer. And pitched a few degrees warmer. Resulting in fermentations that were a few days shorter than at Youngs. 

Fullers vs Youngs Porter and Stout hops
Brewer	Beer	Style	hop 1	hop 2
Fullers	P	Porter	English 1929	English 1930
Fullers	BS	Stout	English 1929	English 1930
Youngs	P	Porter	Kent 1930 CS	Sussex 1931
Youngs	S	Stout	Kent 1930 CS	Sussex 1931
Sources:
Fullers brewing record held at the brewery.
Young's brewing record held at Battersea Library, document number YO/RE/1/1.

Fullers vs Youngs Porter and Stout processes
Brewer	Beer	boil time (hours)		Pitch temp	max. fermen-tation temp	length of fermen-tation (days)
Fullers	P	1.5	1.75	61º F	68º F	7
Fullers	BS	1.5	1.75	61.5º F	68.5º F	5
Youngs	P	2	2	59º F	68º F	8
Youngs	S	2	2	59º F	69.25º F	9
Sources:
Fullers brewing record held at the brewery.
Young's brewing record held at Battersea Library, document number YO/RE/1/1.