Scotch Ales were fermented cold. At least that's what all the brewing manuals say, including "Scottish Ale Brewer" by Roberts. But what do the logs say? Funnily enough, the fermentation is recorded particularly well in Younger's records.
Here's an excerpt from their 1851 records:
The pitching temperature is in the leftmost column. It varies between 55º F and 58º F. The following columns give the temperature throughout the fermentation, where it rose to the high 60's F.
In 1831 pitching temperatures (column 5) were a little lower, but also less consistent:
The coolest is 50º F and the warmest 59º F. The final column is the cleansing temperature (ie end of primary fermentation). This is 70º F in all cases.
In 1885, pitching heats varied from 55.5º F to 61º F, the stronger the beer the lower the temperature.
It looks to me that the temperatures increased as the 19th century progressed and, by the end of it, were about the same as in England. I'll post at greater length on this topic later, when I've extracted more from the logs.
Hot Days and Cold Beer - I understand a great deal about beer. I understand how its made, a lot of the history behind various national traditions, even baroque stuff like the way ...
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