Archive for February, 2017|Monthly archive page
Welcome back for part five of the fermentation instrumentation series. In part four, I placed a few different sensors in some actively fermenting beer to gather data. I now have a few days of pressures and force vectors to analyze …
… but I’m not quite ready to share it all yet. There are some things that look promising, but mainly still a fair bit of confusing. I think there are a couple of quick tests I can run after emptying the carboys that will move some things out of the confusing pile and toward either confirmation or rejection. So, I’m going to delay writing those posts until I can do less handwaving.
To tide you all over until then, I thought I’d share some quick insights from the sensor data that I do not expect to be closely tied to specific gravity: temperature. I have two temp sensors collecting readings: one on a Helium Atom outside the carboys, and one packaged with the pressure sensor submerged in beer at the bottom of a carboy. Let’s start with the one outside the carboy:
This graph tracks the air temperature a few inches from the carboy. It’s basically the air temperature of my kitchen/dining-room. And from it, you can nearly read my life. The temperature drops initially as my kitchen cools after brewing. It rises in the morning as we make brunch, and again in the evening as we make dinner. The spike at 8am Tuesday morning is not breakfast. That is the residual heat from my hand as I held the Atom to connect USB power. The cooling into Wednesday morning is the clouds breaking and the weather temperature dropping.
But there’s something even more fun going on here: the light region around the dark line marks the min/max of the readings. Why is the max so much higher? Enhance.
Where did this sawtooth come from? Clue 1: there are exactly six teeth per hour. Clue 2: I queue up readings for ten minutes, and then send them to the cloud all at once. My bet is that I’m picking up residual heat from that extra work. Looking at my code, I forgot to power down the sensors until after I sent all the data to the cloud. Let’s fix that, and then recheck:
The sawtooth until 11am is what we saw earlier. The jump between 11 and 12 is heat from my hand as I plug in the USB cable again. And then … hmm, same sawtooth. Maybe this is heat from the radio instead. It’s a tenth of a degree Celcius, nothing to worry about, but an interesting artifact.
So, what about the temp sensor in the beer?
Ah, yes, that would be the effect of being surrounded by sixteen pounds of water. It doesn’t change temperature quickly. This works out in the beer’s favor: yeast really don’t like quick temperature changes. Giving them time to adapt keeps them healthy and fermenting.
Here are both temperatures overlaid, so you can compare directly (with bonus 24+ hours on the end):
My apologies for starting with the data you’re all less interested in. It’s too interesting not to share something, but there are too many questions about the other samples to tell a coherent story yet. The data you’re really interested in will be up after bottling, and I’ll share the raw data at that time as well, so you can do your own analysis.
Update: the first set of data, from the BeerBug, is now up in part six.
This is part four of a series on monitoring homebrew fermentation. In parts one, two, and three, I experimented with data I downloaded from one platform and uploaded to another. In this part, I create some new sensors to try.
I have hardware!
And it’s pretty slick. Using any I2C device with Helium’s wrappers is some of the easiest hardware hacking I’ve ever done. This is my first time using Lua, but while it made some different choices than other common languages, it has been very easy to learn.
Maybe an example will prove my point. This is how you take a reading from an ADXL345 accelerometer (
he is Helium’s built-in library):
While building such a script, you can fill it with
When you’ve acquired the measurements you want to save, you send them to Helium’s cloud platform like this:
Once you have posted data, you can use Helium’s dashboard to check it out:
This system is so smooth that in just a week (of evenings) I’ve been able to write scripts to take readings from two different sensors. Those sensors are now sitting in the bottoms of two carboys monitoring the fermentation of an English Mild. Yes, the first thing I did with my new electronics was submerge them in infected sugar water. I tested the water tightness of their containers … oh, at least several times.
What monitoring a fermentation amounts to is measuring the density of the liquid. Water with sugar in it is denser than water on its own, or water with alcohol in it. As the yeast convert the sugar to alcohol, the liquid becomes less dense.
Most tools test the density of the liquid indirectly, by instead testing the buoyancy of a known float. The standard hydrometer is a float with a scale attached, so you can read how high it’s floating by looking at it.
The device I’m looking to replace, the BeerBug, reads this float-height by suspending the float from a flexible metal tongue, which is also connected to a magnet, whose position is read by a hall-effect sensor. As the float floats higher, the magnet nears the sensor, producing a stronger reading. It requires that you measure the gravity of your liquid with a hydrometer first, but once the initial reading is calibrated, the change in buoyancy can be measured (the magnet moves farther from the sensor as the beer ferments).
I wasn’t able to obtain a hall-effect sensor as quickly as I wanted, so my devices take different approaches. The first is based on someone else’s design. By making the float very buoyant on one end, and just barely not able to float on pure water on the other, the angle at which the float floats will change with the density of the liquid. So the float should start close to horizontal when the unfermented beer is very sugary, and end up more steeply tilted as the sugar is converted to alcohol. The sensor in this float is thus the ADXL345 accelerometer that the above code demonstrates using. By measuring the direction of the force of gravity, we can figure out what angle the sensor is floating at.
The idea behind the second experimental sensor is to directly measure the increased pressure from the denser liquid, instead of measuring its effect on buoyancy. I’ve place an atmospheric presure sensor in a non-rigid housing, which should allow the liquid to squeeze the air around the sensor, raising the pressure around it. As the liquid becomes less dense, the pressure should reduce. The sensor has been placed at the bottom of the carboy, to get as much liquid above it to provide pressure as possible. I’m also taking readings from the pressure sensor on the Atom, which is sitting in the open air outside the carboy, so I can compensate for weather-related pressure changes.
So far, I’m just collecting raw data: pressure readings in the latter case, and force readings in the former. It’s going to take some analysis to figure out what they mean. Unfortunately, the BeerBug site is currently only serving the most recent reading, and not history, so direct comparison of data will not be possible for now. The Helium site is running smoothly, though – and in addition to their dashboard, as shown above, I can also use the graphing code from my earlier experiments:
I’ve shared the code I’m using for these experiments on Github. Please feel free to download and use the code yourself, or to suggest ways I can improve my Lua! Check back soon for analysis of how the measurement and fermentation went.
Update: the first bit of analysis, from the temperature sensors is up in part five.