Hey all.
Got an Octoberfest fermenting in my homemade chamber at 56 degrees. Johnson controller is set at 52. Can't seem to get the temperature down.
Here's the setup: Got an old fridge and built a box around it with doors on the front - like most others have done. The inside of the box is insulated with two layers of 3/4" Dow Tuff-R foam insulation. (Assuming my R-value is ~10.) Basement temp is 68 degrees. Sensor is taped to the outside of the carboy and holding at 56. Fridge seems to be running 24/7 and it won't go any lower. The ice tray is already building up with tons of ice.
Any ideas? Is the heat byproduct of the fermentation keeping the carboy temp up?
Got an Octoberfest fermenting in my homemade chamber at 56 degrees. Johnson controller is set at 52. Can't seem to get the temperature down.
Here's the setup: Got an old fridge and built a box around it with doors on the front - like most others have done. The inside of the box is insulated with two layers of 3/4" Dow Tuff-R foam insulation. (Assuming my R-value is ~10.) Basement temp is 68 degrees. Sensor is taped to the outside of the carboy and holding at 56. Fridge seems to be running 24/7 and it won't go any lower. The ice tray is already building up with tons of ice.
Any ideas? Is the heat byproduct of the fermentation keeping the carboy temp up?