Proper Best Bitter
Log brew day OG and add gravity readings to improve accuracy.
Looking at ~68% fermentation progress by day 14 (91% on the model) with ambient near 19.4°C. No heroics, no shortcuts — just gravity doing its job. Still verify with a hydrometer; this is an estimate, not a certificate.
These controls tune the forecast model. Changes affect the amber forward curve only.
Where the thermostat sits. Yeast feels the wort, not your optimism.
More steel, more volume, better insulation — wort lags the room. A thin plastic bucket tracks ambient instantly.
Real O₂ shortens lag. Starving the pitch is a voluntary handicap.
SG (model): 1.016 · ~81% of the way to recipe attenuation. Foam is thinning; yeast is still chewing but the easy sugar is gone. If you are dry-hopping or spunding, do not pretend the tank is 'done' because it looks quiet.
Room air sits inside the ±3°C guard band vs the datasheet — no temperature flags from the model. Do not confuse that with permission to get lazy.
Logistic curve, strain bias, pitch/O₂, temperature stress knocking on kinetics. It is an estimate — gravity in glass still wins every argument on the brew floor.