Youngs boiling and fermentation in 1945

Processes to finish.

We’ll start with the boil. It was shorter for both the Mild Ales and Pale Ales. Down to 1.5 hours for the former and 1.75 hours for the latter. That’s 15 minutes less for each. Presumably, the time was reduced to save fuel.

There’s no real change in the fermentation temperatures.

Pitching temperature is around 58º F and the maximum temperature around 67º F. Nothing to see there, really.

The average length of fermentation is a little bit shorter. About half a day. Nothing really massive.

Overall, there’s not a huge difference between Young’s beers in 1945 and those in 1943. Which, in a way, is impressive achievement of UK wartime planning. That they could keep up the strength and quantity of beer brewed. 

Youngs boiling and fermentation in 1945
Beer	Style	boil time (hours)		Pitch temp	max. ferment-ation temp	length of fermen-tation (days)
A	Mild	1.5	1.5	59º F	66.75º F	6
X	Mild	1.5	1.5	58º F	66.5º F	7
PA	Pale Ale	1.75	1.75	58º F	68º F	7
PAB	Pale Ale	1.75	1.75	59º F	67.25º F	7
	Average	1.63	1.63	58.50º F	67.13º F	6.75
Sources:
Young's brewing records held at Battersea Library, document numbers YO/RE/1/13.