In the future I would like to get a tilt hydrometer or something of the likes, but in the mean time I love how the data logged by BrewPi gives valuable insight into whats going on inside the beer. I can judge how active a fermentation is by the delta between beer set point and fridge temp. For those who like to drive primary fermentation by raising the temperature set point, at what point do you like to start this ramp? I know many like to judge fermentation by their airlock activity. I myself don’t take the time to look inside the chamber often, maybe i’m lazy… In the past i’ve waited until the temperature delta zeros out. Lately, i’ve been starting to ramp before this delta curbs off completely, thinking it might be more productive to minimize the slow down of yeast activity.
Does anyone have any beliefs on the proper time for a temp ramp? Do you notice a difference starting a bit earlier or tad late?
Most of my experience is in simpler ales. Does style affect your strategy?
Maybe I should finish read yeast which has been sitting on the shelf for a while now… I can’t say I been very active on the forum myself, but I would love to see some more discussion of temperature profiles. After all, that’s whats BrewPi is all about!