Fermentation Notes, Oatmeal Stout

Update 30jun (Mon): Evidence of a good active fermentation (bubbling in airlock despite my loose lid) were noticeable @ 23 hours, so active fermentation must have begun some time between 14 and 23 hours.

Update 01jul (Tues): Fermentation is really goin now, room temp is around 68F, fermentor is around 73 F (best I can do in summer). It is pumping out that delicious fruity smell that the Irish Ale seems to give off. The irish ale yeast really give off a fantastic fruit smell during fermentation.

Update 02jul (Wed): Fermentation seems to have simmered down today and the temperature of the wort is back at ambient room temperature of about 69F. I plan to let it condition for another 2+ weeks.

Update 13jul (Sun): Gravity is down to 1.018, probably as low as this is going to get with all the unfermentables from the oatmeal and my bootleg mashing process. Probably going to bottled sometime this week.