in my mind 4°c is sufficiently stable and should be stable enough to not have me worry about volume contraction influencing airlock activity. wikipedia says volume contraction should be minimal at these temps https://en.wikipedia.org/wiki/Thermal_expansion I’d say two days at your average temperature without airlock activity is sufficient to call fermentation done. cheers

i can see your issue here. but wouldn’t you want to aim for a somewhat constant temperature during fermentation? my understanding is that yeast will produce different aroma profiles with different temperatures. so depending on the style you are aiming for on would choose a different temperature. https://www.homebrewersassociation.org/how-to-brew/understanding-fermentation-temperature-control/

uh thanks for the update! I’m happy your beer is coming along nicely. personally I wouldn’t bother with hydrometer readings during fermentation. it sure is nice to see the numbers change but i find airlock activity to be just as good. i take a final reading after bubbling has stopped (only because I’m curious, never used the value for anything), and call it a day. anyways cheers!

any indication of airlock activity? did you taste it? (never used a wireless hydrometer: did it become stuck somehow, bubbles stuck to it may cause it to float, giving readings which are too high)

thanks for the update!

do you have an update on how secondary is coming along?

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my guess then it just needs more time. as another commenter said it, likely around two weeks, perhaps 3?

checked my book: it says 4 weeks at 3°C, so maybe 1-2 weeks at 10 degrees. I’d just open a bottle after like 10 days to see where it’s at.

how much sugar ended up per bottle? my book says 6.5g/l for a light lager during secondary. also what are your temps?

wouldn’t use it as it is but use it as an adjunct when you brew a similar style. fresh malt has plenty of enzymes to convert the additional starches.

sorry didn’t check the original picture. mine has a drain. can’t remember where i bought it though. but it should be easy to install one. the metal is quite thin

sorry didn’t check the original picture. mine has a drain. can’t remember where i bought it though. but it should be easy to install one. the metal is quite thin

i use a false bottom, something like this

https://www.hobbybrauerversand.de/MattMill-false-bottom-357-mm

i also have this one (but never used it 🙄)

https://www.hobbybrauerversand.de/MattMill-Laeuterhexe-1000_1

another option could be buying a thermobehälter like this one https://www.metro.de/marktplatz/product/c7cabb7a-c128-4217-b248-43ac62542742

i use something like this for mashing and rests as these a very temp stable and cleaning is a breeze. never used it for fermentation though. but one could easily drill a hole through the lid for the fermentation lock.

i use aquarium heaters but never cared about the energy consumption. my experience is that since fermentation is exothermic they rarely kick in. especially with larger fermenters it’s usually more important to prevent it from getting too hot. so maybe running larger batches might be something for you.

if it remember it correctly it was said in relation to algorithm optimization > code optimization

awesome! thanks the tip!

I’m using vim mode in my bash and i agree that a mode indicator would be nice

does anyone know whether these results were obtained while taking the size of the dictionary into account?

well for companies it makes sense i guess. after all they could spend their money on other social media thingies if their research shows that mastodon isn’t working for them.

but what really bothers me is that this article shows that companies become interested in mastodon. i really would love to have a place just for people to interact not companies and their stupid social media teams. on their hand there’s a good chance that I’ll never even notice their posts anyways.