Fullers boiling and fermentation in 1910

Processes now. Starting with boiling and fermentation.

With the exception of X and BO, all the beers had two coppers.

Nothing very odd about the boiling process. Mostly, the boil length was in the range of 1.5 to 2 hours. Which was fairly typical. The only exception is BO, where the boil lasted 2.75 hours. Presumably some of that time was to concentrate the wort.

The fermentation temperatures are equally unexceptional, in the 60º F to 70º F range. I’m not finding much to say here, am I? 

Around a week for primary fermentation was pretty standard, too. Fullers used the dropping system of fermentation. I thought it would be interesting to include when the beers were dropped to the settling square.  There doesn’t seem to be much consistency to it, varying between 20 and 70 hours. 

Fullers boiling and fermentation in 1910
Beer	Style	boil time (hours)		Pitch temp	max. fermen-tation temp	length of fermen-tation (days)	dropped after (hours)
X	Mild	2		59º F	69º F	7	20
AK	Pale Ale	1.75	2	60º F	68.5º F	8	70
PA	Pale Ale	1.75	2	59.5º F	69º F	8	46
P	Porter	1.5	1.75	60º F	66.5º F	6
BS	Stout	1.5	1.75	59.5º F	69º F	6
BO	Strong Ale	2.75		60º F	70º F	9	60
	Average	1.88	1.88	59.7º F	68.7º F	7.3	49.0
Source:
Fullers brewing record held at the brewery.