There were some irregular pops from the airlock an hour after pitching yeast, and by next morning it was popping once every couple of seconds. This is a good sign as I was beginning to wonder if half a packet of yeast was enough at this batch size, but I’d aerated well and if one whole packet is OK at 20 litres then we should be fine here with 5 grams.

The Mini Bucket has been sitting on the window sill where it’s 17 – 18 ℃ during the day and 16 ℃ overnight. The variation isn’t great, I’d much rather have a constant temperature, but until I get a brew fridge set up I’ll just have to make do with this. On the positive side I know that the bucket is a fairly solid lump and any changes in room temperature will take their sweet time to come into effect.

At any rate the temperature inside will be a couple of degrees warmer than the outside if this is anything like the fermentation undergone by Golden Wave, which has been all over the place despite a fairly constant room temperature. Early this morning I noticed some condensation in the inside of the airlock which backs up my theory that it’s warmer inside than out.