Youngs boiling and fermentation in 1939

Some processes next. Boiling and fermentation.

Most of the beers had two coppers and hence two boil times. The exception being the Black Beers, which only had one.

Most of the boils were two hours long. The exception being the two Mild Ales, where it was 1.75 hours. Other than when they were parti-gyled with the Strong Ales, when they were two hours. There’s nothing particularly odd about the length of the boil.

All of the pitching temperatures are around 60º F. Which is what you would expect for standard-strength beers. The temperature rose around 12º F during fermentation. Nothing really to see there. It’s all pretty normal.

The length of the fermentations, on the other hand, is generally quite long. Averaging just shy of 8 days. Which is a little on the long side. But nothing crazy. 

Youngs boiling and fermentation in 1939
Beer	Style	boil time (hours)		Pitch temp	max. fermentation temp	length of fermentation (days)
A	Mild	1.75	1.75	61º F	69º F	9
X	Mild	1.75	1.75	60º F	68º F	8
PA	Pale Ale	2	2	60º F	71.75º F	8
PAB	Pale Ale	2	2	60º F	70.5º F	8
P	Porter	2		59º F	68.5º F	8
S	Stout	2		59º F	74.25º F	8
XXX	Strong Ale	2	2	60º F	71.25º F	4
XXXX	Strong Ale	2	2	59º F	75.5º F	6
	Average	1.94	1.92	59.75º F	71.09º F	7.4
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/8.