Fermentation Notes, Southern English Brown (Mon 28apr)

UPDATE (28 apr): Noticeable fermentation began sometimes within the first 11 hours, I would imagine close to 4-6 as it was already going pretty strong when I checked at 11 hours. Ambient temp was 66F, fermentor temp was 69F. I turned the air down a degree or two to try and keep it below 70F if possible. Very fruity smell coming from fermentor.

UPDATE (28 apr): Fermentor was up to 71F (ambient 65F) when I got home from work so I drape a wet t-shirt around it, after an hour or so, the temp was down to 69F.

UPDATE (29 apr): Temp was down to 67F (ambient 64F), t-shirt was removed.

UPDATE (29apr): Gravity was measured at 1.020. Yeast still very much in suspension. I'm hoping to get it attenuated down to 1.015-1.016 (~ 70%).

UPDATE (01may): Gravity is at 1.018. Yeast are still in suspension, taste was quite roasty, almost slightly bitter. I think this will decrease as the yeast settle out (hopefully).

UPDATE (04may): 1.017