I've seen a lot of posts about ferm. temps as related to ambient temp,and ferm. temps on the outside of the fermenter as opposed to the inside of the fermenter at high kraeusen.Everyone has an opinion but noone posts any facts about it.I have been guilty of posting about temps being this or that as related to outside temp., or the inside of the fermenter being X amt of degrees hotter than the outside w/o any facts to support it.
So,I checked all the temps. of my last fermentation and was suprised by what I found.
I ferment in a wine fridge so it has a small area around the fermenter so this may account for the small difference in ambient to ferm. temps.
Outside fermenter high kraeusen:67F
Inside fermenter 2inches into beer at high kraeusen:67.5F-68F
This was all measured w/ a lab.thermo. and a fairly vigorous fermentation on a brown ale w/ S-05 yeast.After about 5 days the o/s of the fermenter had dropped to the same temp as the chamber and the gravity had stabilized.
Anyone else log any of their temps in regard to this?