Youngs boiling and fermentation in 1960/1961

That’s ingredients dome. Processes next. The excitement!

Boiling is pretty easy.  Two hours. In just about every case. And on average. What else can I say? It’s all pretty boring. Let’s see if fermentation temperatures are any more exciting.

Most beers were pitched a bit under 60º F. Other than the Milds, which were started a bit warmer.

The length of fermentation is pretty dull, too. Eight days. In all but a couple of cases. Which does seem quite long, given the temperatures and gravities involved.

Dropping was mostly for lower gravity beers. Like X Ale and PA> It also happened pretty quickly. Around 24 hours into the fermentation.

You know what we can do now? Look at a full fermentation record. Always such a treat. When I can be arsed to transcribe them.

Luckily, I am in an arsing sort of mood.

From pitching to racking was 158 hours. Though the bulk of the attenuation was achieved in the first 48 hours. And for the last four days it basically just sat in the fermenter cooling down.

In this batch of X Ale, three fermenters were employed and only one of them was dropped. I’ve no idea why that was. This fermenter was dropped, after 24 hours. When approximately a third of the eventual attenuation had occurred.

Unfortunately, it doesn’t record when the attemperators were switched on. But, judging the temperature of the wort, it seems to have happened sometime after the 40-hour mark.

There wasn’t a huge rise in temperature during the fermentation. Just 7.75º F. With most of the fermentation occurring at around 67º F.

I assume that the skimming after 48 hours was to obtain healthy yeast for later pitching in another beer.
 

Youngs boiling and fermentation in 1960/1961
Year	Beer	Style	boil time (hours)		Pitch temp	max. fermen-tation temp	length of fermen-tation (days)	dropped?
1961	X	Mild	2	2	60.5º F	68.5º F	8	25 hours
1960	XS	Mild	1.75	1.75	60º F	67.5º F	8	no
1960	PAB	Pale Ale	2	2	59º F	71º F	8	no
1960	PA	Pale Ale	2	2	59º F	69.25º F	8	22 hours
1960	SPA	Pale Ale	2.25	2	58º F	71.5º F	9	no
1960	QSPA	Pale Ale	2	2	59º F	71º F	8	no
1961	Ex PA	Pale Ale	2	2	58.5º F	68.25º F	8	no
1961	MS	Stout	2	2	58.5º F	69.5º F	6	no
1961	XXX	Strong Ale	2	2	58.5º F	69.75º F	8	no
1960	XXXX	Strong Ale	2	1.75	58º F	70.75º F	8	no
1961	CA	Barley Wine	2	2	58.5º F	66.5º F	8	no
		Average	2.00	1.95	58.9º F	69.4º F	7.91
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/29.

Youngs X fermentation 4th July 1960
hours	FV	heat	gravity	action
0	4	60º F	1030.5	pitched
14		62.5º F	1026.6
19		62.75º F	1000.0
24		63.25º F	1022.7	dropped
38	7	66.5º F	1012.7
43		67º F	1009.4
46				RS
48		67.75º F	1006.6	Skim PY
62		67.75º F	1005.5	Skim PY
67		67.5º F	1005.5
158		58º F	1005.5	racked
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/29.