How to interpret brewing records - part ten: Scottish format page 2 overview

And here we are at page 2 of William Younger's brewing records. Where all the magic happens. Because this is mostly taken up with a record of the fermentation. Lots of handy information for me. Especially if you want to prove that Scottish beer wasn't fermented at near Lager temperatures.

Here's the full page:

It's divided into five sections: pitching, attenuation, dry hops, cleansings and remarks. Though the last contains proper information rather than just remarks.

As well as the fermentation record, there are also details of the containers into which it was racked. A piece of information which is way more useful than you might think. But we'll get to that in a while.