Right now I am brewing some kind of weird session IPA from this book. The recipe is called “disproportionately hopped”, and by its name you can bet it doesn’t skimp on hops.
For temperature control, we have a fridge and heater connected to an Arduino I programmed myself, but due to a mistake in the code the Arduino went nuts and the temperature slowly raised until it reached 20.3 °C (68.5 °F) at the 24h mark. After I fixed the code the temperature went back to 18 °C (65 °F) at the 30h mark, but it seems that the bulk of fermentation was pretty much done by then (1.010 sg. OG was 1.043).
I have heard that the S-04 yeast creates many undesirable flavors if fermented that high, so I’m kind of worried.
And for those who find some sort of weird satisfaction looking at graphs I have attached the plotted data from the Arduino. I won’t explain all the details, the only thing you need to know is that the red line is the beer’s temperature.
And then there’s the attenuation thing. Gravity has kept going down in the last 4 days. The last measurement was 1.005 and it does not look like it is stopping soon.
One possible factor might be that the mash temp dropped too low (it dropped from 66.5C to 64C or 152F to 147F) and it could have increased fermentability. However, I find it hard to believe this factor alone is responsible for the high attenuation, but I am no expert.
So in short, what kind of beer can I expect from this? Will the S-04 prove to be an unwise choice? Is the low gravity worth the worry?
This is the second batch I’m making and I’ll confess there’s a lot of anxiety going on. I think I should just relax a little.
By the way, here's the recipe.
For temperature control, we have a fridge and heater connected to an Arduino I programmed myself, but due to a mistake in the code the Arduino went nuts and the temperature slowly raised until it reached 20.3 °C (68.5 °F) at the 24h mark. After I fixed the code the temperature went back to 18 °C (65 °F) at the 30h mark, but it seems that the bulk of fermentation was pretty much done by then (1.010 sg. OG was 1.043).
I have heard that the S-04 yeast creates many undesirable flavors if fermented that high, so I’m kind of worried.
And for those who find some sort of weird satisfaction looking at graphs I have attached the plotted data from the Arduino. I won’t explain all the details, the only thing you need to know is that the red line is the beer’s temperature.
And then there’s the attenuation thing. Gravity has kept going down in the last 4 days. The last measurement was 1.005 and it does not look like it is stopping soon.
One possible factor might be that the mash temp dropped too low (it dropped from 66.5C to 64C or 152F to 147F) and it could have increased fermentability. However, I find it hard to believe this factor alone is responsible for the high attenuation, but I am no expert.
So in short, what kind of beer can I expect from this? Will the S-04 prove to be an unwise choice? Is the low gravity worth the worry?
This is the second batch I’m making and I’ll confess there’s a lot of anxiety going on. I think I should just relax a little.
By the way, here's the recipe.