BeezyHeezy
Member
Does anyone have any experience or reasonable estimations for the expected temperature of the fermenting wort in its vessel (carboy or ale pail) compared to the temperature of the surrounding air?
I got myself a perfect little fermentation fridge (after several batches tasting exactly as ****ty solvent-like as the previous; in LA [Louisiana, not city del angels] avg. ambient temps of 75) and figured to set to something in the neighborhood of 65 to keep wort temps below 68. I don't want to immerse my temp probe (from a Johnson controller) in the wort b/c I sanitize the bare minimum and don't want to add to my workload.
I generally primary in a bucket and transfer to carboy for conditioning and clarifying and have been mostly using harvest Nottingham b/c the sweet sweet missus is eyeing the budget!
Thanks
Edit: Son of a *****! I misspelled the damn thread title! Better pour another cold one.
I got myself a perfect little fermentation fridge (after several batches tasting exactly as ****ty solvent-like as the previous; in LA [Louisiana, not city del angels] avg. ambient temps of 75) and figured to set to something in the neighborhood of 65 to keep wort temps below 68. I don't want to immerse my temp probe (from a Johnson controller) in the wort b/c I sanitize the bare minimum and don't want to add to my workload.
I generally primary in a bucket and transfer to carboy for conditioning and clarifying and have been mostly using harvest Nottingham b/c the sweet sweet missus is eyeing the budget!
Thanks
Edit: Son of a *****! I misspelled the damn thread title! Better pour another cold one.