Originally Posted by Tim27
Thanks for the reply. So really to get to 62-63* I need to keep the chamber down into the 50's? Can I trust the Brewmometer strip on my carboys to give an accurate enough temp reading? Then I could adjust ambient temp to cool the carboy to the proper temp.
Well that depends... if you want to ferment a beer at 65F I would set the temp controller a little below the intended ferment temp (58-63F). Sometimes the temp increase can be as little as 3-5 degrees and other times a lot more. Don't assume every fermentation will raise the internal temp 10 degrees, especially if the ambient temperature is constant. If you think your ferment is running a little hot, after checking with a good thermometer, lower your ambient temp until you reach your target ferment temp.
Though, don't worry if your a little over your target ferment temperature. Good luck!
Edit: I never trust the ambient temp. Get a good digital thermometer and take a reading of the fermenting wort.