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| 7AM |
Outside: 60 F
Cellar 75 F
Juice: 70 F
Brix: 24
A little surprised and pleased to see that the yeast has already taken. The foam looks deeper than it is - it's only a half inch or so, but then there's no headspace other than the wide opening of the fermenter, so it's all channeled there.
No decision yet regarding siphoning off a few gallons to create more headspace. Tick tick tick.
9 PM:
Outside: 75 F
Cellar 76 F
Juice: 74 F
Brix: 23
Shag is a little heavier, maybe slightly noisier. Brix is close enough to this morning's reading that there may or may not have been a real change yet. Still not threatening to overflow. Still not enough CO2 action to move the bubbler. Can't say if the juice temp is from the fermentation or just rising to meet the ambient temperature. Wish it were cooler outside, but we're in for a warm week. Tomorrow I'll try to strap cooling blocks to the outside of the fermenter - might not conduct through the plastic, but worth a shot given that the tank is too full to put the coolers inside.
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