Thurs-Friday 22-23may: Temps were held around 67-68F. Visual signs of fermentation were noticed at 20 hours (but could have been there as early as 12 hours as I was asleep from 12-20 hours). I'm going to run this one around 70 F so it will ready to bottle next week, and because I'm going out of town for a week after that and don't want it to sit forever.
UPDATE Fri 23may: Fermentation is now kickin. Room temp is 68F, fermentor temp is 70-71F. The yeast is putting off a slightly fruity and sulfury smell.
UPDATE Sat 24may: Fermentation still going, not quite as fierce seeming as last night. Decided to go ahead and cling wrap the fermentor lid as normal to make sure any nasties are out (a little paranoid as my infected last batch).
UPDATE Tues 28may: Gravity is measured @ 1.013 and the beer tasted delicious! I am planning to bottle tomorrow afternoon as long as the the hydrometer reading is the same. If it has gone down any further I will wait and check again on thursday.
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