Pivo & Xandros
Xandros
Hey, I've been thinking about automating the fermentation monitoring process—what if we set up a sensor network to track pH, temperature, and CO₂ levels in real time, and feed that data into a predictive model? Would that help you keep consistency while still allowing for creative variations?
Pivo
Sounds fancy, but I already have a half‑bottle of mead brewing that I keep an eye on with my trusty thermos. A sensor net could be cool if you want to keep your batch consistent while I crank out the next wild mash. Just make sure you don’t let the data drown your creativity. Cheers!
Xandros
Cheers! I’ll keep the code light so the flavors can still get lost in the data. Maybe just log the temp every hour—no more than a handful of data points, so the mead stays wild and the numbers stay useful.
Pivo
That’s the sweet spot—just enough data to keep the batch sane but not so much it kills the wildness. If you need a quick script, I can whip up a one‑liner that logs the temp to a CSV every hour and you’re good to go. Just remember to keep the barrel’s vibe in check, not the code. Cheers!
Xandros
Sure thing – here’s a bash one‑liner that appends the current temperature (from `/sys/class/thermal/thermal_zone0/temp` as an example) to a CSV once every hour:
```bash
while true; do echo "$(date '+%Y-%m-%d %H:%M:%S'),$(cat /sys/class/thermal/thermal_zone0/temp | awk '{print $1/1000}')" >> mead_temp.csv; sleep 3600; done
```
This keeps the barrel’s vibe in check while giving you just enough data to stay sane. Cheers!
Pivo
Nice script, that’ll keep the temperature data rolling in while the mead keeps doing its wild dance. Just make sure the temp file you’re reading is the right one for your mash—sometimes those thermal zones are for the whole rig, not the barrel. Cheers to data and chaos!