Thomas Usher boiling and fermentation in 1894

Time now for processes.

For most beers, there were two boils. The first of 90 minutes and the second of 120 minutes. The big exceptions were the Stouts, where there was a single, much longer boil. I wonder if the boil was that long to add colour. Which was the case often in London.

The pitching temperatures are all pretty consistent at between 58º F to 60º F. Which is all pretty standard. With 60º F being the most common pitching temperature generally for standard-strength beers.

The maximum temperatures, on the other hand, are a little on the low side, being mostly between 67º F and 69º F. While at most breweries the temperature was allowed to rise over 70º F. 

Thomas Usher boiling and fermentation in 1894
Beer	Style	boil time (hours)	boil time (hours)	Pitch temp	max. fermen-tation temp
XX 60/-	Mild	1.75	2.25	58º F	71º F
50/- Br	Ale	1.5	2	60º F	67º F
60/-	Ale	2		60º F	68º F
60/- Br	Ale	1.5	2	59º F	67º F
80/-	Ale	1.5	2	60º F	68º F
100/-	Ale	1.5	2	58º F	68º F
3 XX	Stock Ale	1.5	2.25	58º F	70º F
IP	IPA	1.5	2	58º F	68º F
PA	Pale Ale	1.5	2	58º F	68º F
PA 60/-	Pale Ale	1.5	2	58º F	68º F
Stout	Stout	3		59º F	69º F
Stout Export	Stout	3.5		58º F	72º F
Source:
Thomas Usher brewing record held at the Scottish Brewing Archives, document number TU/6/1/2.