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Old 07-27-2009, 11:46 PM   #1
Stevorino
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Default Where in your keezer do you put your temperature controller probe?

My Chest freezer has a little 'step' where I've been sitting my temperature probe in a jar of water. After having problems with astringency in my beers recently, it finally hit me -- cold air sinks. I took a temp reading at my step (37 degrees) and then at the base of my chest freezer -- 26 degrees!!!

Beers I have been trying to hit at 2.5 volumes could be well over 3 volumes at that temperature.

So where do you put your keezer probe?

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Old 07-27-2009, 11:53 PM   #2
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I leave it in the bottom, or taped to the fermenter If I have something 'working'.

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Old 07-28-2009, 12:14 AM   #3
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You might consider rigging up a small DC fan to keep your temperature consistent in there.

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Old 07-28-2009, 12:34 AM   #4
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Quote:
Originally Posted by Rick500 View Post
You might consider rigging up a small DC fan to keep your temperature consistent in there.
I was thinking the same thing-- I wonder if the moisture would present a problem...
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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 07-28-2009, 01:21 AM   #5
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Yeah, you're right, probably a bucket o' Damp Rid too.

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Old 07-28-2009, 01:32 AM   #6
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Quote:
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Yeah, you're right, probably a bucket o' Damp Rid too.
There's no way I'm the only homebrewer to figure this out...maybe putting it on the bottom is the solution. My question is what temperature is the actual beer...
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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 07-28-2009, 01:44 AM   #7
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I just listened to the July 13th Brew Strong podcast earlier today, and Jamil was saying if you don't want to use a Fermcap, the most accurate temperature measurement is going to be by taping the probe to the fermenter, at about the midpoint (vertically) of the column of beer. The podcast is well worth a listen.

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Old 07-28-2009, 12:45 PM   #8
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I've never understood what's wrong with just pouring a nice tall glass and shoving the probe right in the beer. My keezer reads 47 but the temp of the actual beer is always around 3 degrees cooler.

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Old 07-28-2009, 02:50 PM   #9
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Quote:
Originally Posted by Rick500 View Post
I just listened to the July 13th Brew Strong podcast earlier today, and Jamil was saying if you don't want to use a Fermcap, the most accurate temperature measurement is going to be by taping the probe to the fermenter, at about the midpoint (vertically) of the column of beer. The podcast is well worth a listen.
I may do this. I know that works for the glass of a carboy -- does it work for the stainless steel of a corny too?
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In Keezer:
1. BCS - Wet Hopped West Coast Blaster
2. CYBI - Gordon's IPA Clone
3. BCS - Scottish -80
4. BCS - Specialty Saison (Gold Medal at BMO)
In Process:
1. BCS - Janet's Brown Ale (Fermenting)

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Old 07-28-2009, 03:27 PM   #10
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my temp probe is in a 20oz bottle of water. I made a hole in the cap to feed the probe in, then hot glued it closed so i can't spill it.

the bottle sits on the floor of the keezer on the back wall next to 2 kegs. I keep it set at 40deg and my air temp thermometer is always between 36 and 42

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