Still on the first control test. This chart shows from when the test was started (Sunday evening) through current (Tuesday morning). This was using only three 2-liter ice bottles to try and maintain a steady 56F temp on the carboy. The carboy happened to be around 56F when I started this, so that is where that number came from. Most real-world temp goals will be much higher than this (but the fermentation will also be generating heat, unlike my passive test now). Think I'm going to be able to brew this weekend and test it out!