This one’s been chugging along nicely but I need the fridge in order to cold-crash Thirst Scratch, so seeing as the brewery is hovering around 18 ℃ anyway I may as well move Wherry out into ambient and control her temperature via the tried and trusted window method. Tilt reports the gravity as being 1.007 right now but I need to take that with a large pinch of salt as Tilt’s OG was 1.032 while my manual hydrometer put it at 1.045. Applying the same 13 point offset to today’s Tilt reading and we’re probably nearer 1.020 which is 6 points above finished.
Where visuals are concerned there’s still some occasional airlock activity but not as much as there has been these past couple of days inside the brew fridge, which was bouncing between 18 and 20 ℃ until I reduced the thresholds from 2 to 1 ℃, switching the fridge on as soon as it hit 19 ℃ (instead of 20) to get it back to the target 18. Exciting [yawn] stuff, eh?
I’m moving this back into the brewery to bring the temperature up a notch, seeing as I probably misinterpreted the instructions and stored her a little too cool. Ambient temperature in the office was 19.1 ℃ (vessel measured at 20.4 ℃ using infrared thermometer) when I moved her out at 21:45 tonight.
Brewery ambient temperature is 21.9 ℃ and the vessel is starting to acclimatise, currently at 21.6 ℃ as per infrared thermometer. No change in rate of bubbling but I expect that to increase slightly for the last remaining couple of days as the temperature climbs in the brew.
Not enough happening, hoping that a slight increase in temperature will get things going. Ambient temperature in office 19.1 ℃ (vessels measured at 20.4 ℃ with infrared thermometer) when I moved them at 21:45.
Right now the Thrush isn’t doing very much, there’s some very small static bubbles that look like they’re from fermentation stuck near the top, but generally the yeast has just expanded a little to form a weird carpet on top, with some chunks linked together and staying still, suspended in at various heights.
The Turbo is more exciting to look at, with a similar but slightly thinner carpet on top and individual yeast flakes continuously falling and rising for the whole height of the brew in some kind of bidirectional cascade. More bobbles on top also, with the airlock popping every 15 or 20 seconds.
The vessels have come up to temperature and the infrared thermometer reads 21.6 ℃ while the ambient temperature is around 21.9 ℃. This doesn’t appear to have done much for the Thrush, which is still as static as yesterday, but the Turbo has gone up a notch and there’s a steady stream of bubbles audibly making its way to the surface. Airlock is popping every couple of seconds too.
Bubbling slowed to one every 5 seconds, foam bubbles seem smaller. Perhaps this is due to the spare bedroom and bathroom having been closed off now that the heating is back on in the rest of the house, dropping the temperature in the spare rooms slightly to 16.5 degrees. Since there’s clearly still some activity I’m moving the demijohn into my office, where it’s now 20 degrees with underfloor heating. It’s being stored on the floor inside the base from a plastic filing box, just in case.