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"Stonch":s9d112ez wrote: Another week, another timelapse video - different brew, different soundtrack.[/quote:s9d112ez]
Superb!

As well as being entertaining, it is also informative. After the lag phase the fermentation appears to start to get going very well but the head collapses almost as soon as it is being formed until about 25% in and it then foams up like crazy. I wonder if this due to some sort of (bio)chemistry that creates head-forming surface active agents rather than simply increased gas production? The long "secondary" part of the fermentation (last 50%) is more active that I'd have expected. I wonder to what extent these three phases relate to consumption of glucose then maltose then maltotriose by the yeast?

It is probably asking a bit much but could you try one with a parallel SG reading?

Cheers, Les