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Old 10-12-2011, 04:27 AM   #11
phillyhomebrew
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Quote:
Originally Posted by pksmitty View Post
Fermentation produces heat, so the temp inside your bucket was probably several degrees warmer than the room temp.
Yeah, take it from me. We do about 2 tons (yeah, 4000lbs) of grapes a year for wine in a 18x24 room, and when you open the door during primary, it's about 10 degrees warmer. That's a large scale, but even on a small scale, it's contained in a bucket. I suggest you get one of the sticky thermometers to see what's really going on in the bucket.
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Old 10-12-2011, 03:06 PM   #12
unionrdr
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I saw something neat in the Midwest catalog. It's a carboy bung with this hollow tube with a pointy end on it about a foot long. You put it in your carboy,it sticks down in the middle of the fermenting wort. You put your temp probe down inside this thing,& get a direct reading from in the middle of the wort itself. I thought maybe you could even take the kind that clips on to the brew kettle,& stick it in there?...
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