What is the approximate temperature of 5 gals of fluid vs ambient temperature? Fluids tend to stay slightly cooler, don't they? I'm in the northwest and it's been 40-50 outside which might translate a little through the floorboards(?), but on the other hand the fermentation process generates heat, right?
I need to learn a good method for regulation in a home setting because I think my first brew (albeit a mediocre can kit) might have cooked a little for the first few days and I don't want to be digging into my fermenter with a thermometer too much. I initially kept a pint glass of water containing a thermometer on top of the fermenter but found the readings to be vastly different [from the wort] by 5 to 8 degrees.