Little things in brewing records - a brewer's note written on the page, rough workings on the back of an envelope - connect you to the people who wrote them in a strengely direct way. Much more than the routine recording of a brew.
Then sometimes, they just get you pondering.
In case you can't read that:
"Fermentations greatly improved within the last few days so much so that we are going on with pale ale. N. B. We find the use of flour in the pale ale very advantageous, it assists fermentation & keeps it pale. The first brewings had no flours and they got colour."
William Younger brewing record held at the Scottish Brewing Archive, document number WY/6/1/2/14 (September 1858).
Right. Where to start? When were they adding flour? What sort of flour? (This was in the malt-only days before 1880). Add the big one - how did flour keep beer paler?