Research

So finally with the addition of the Tilt hydrometer, came the possibilty to track how fermentation proceeds under different tempratures. A lot of brewers ferment at higher tempratures than I generally choose, but this time I went with higher temps, and had a lower temp as reference.

The blue line is at 19 degrees, and the red line at 17. Both worts had the same gravity (1066)

So the warmer temp got going to work faster. Lag time was fairly identical, and after one week, the two followed the same trajectory. So the difference is very much in the taste profile, as the beer will ferment to the desired level regardless.

I have noticed that the addition of hops does temporarily impact on fermentation, but does not impact on the overall fermentation time. The yeast seem to climatize.

So then I should dry hop in more steps. Triple dry hopped has a certain allure..