Just a question about controlling temperature during fermentation. Up till now, I have tried to maintain my temps by:
1. Putting my fermenter in a large water filled bucket that I put frozen water bottles in. I'm pretty successful at keeping the water at 62* even in the summer. I don't know the actual temp of the beer.
2. Fermentation chamber (freezer w/external control)(It's outside on my porch). I've kept the freezer at close to 62* during the day.. but at night the temps drop into the low to mid 50's.. and the internal temps drop to that by morning. I don't have a dual controller to provide some heat. And, as in case 1, I don't know the temps of my beer.
In case 1, I just use a floating thermometer to monitor the water temperature. In case 2, I have my temp probe in 1 qt mason jar filled with water.
This leads to my main question is.. is this sufficient.. or should I really pursue adding a thermowell to my fermenter.. will it be that much better? The problem I see is that the diameter of the Johnson control is pretty large and short of drilling another hole in my new Speidel fermenter, I don't think the stopper is large enough to be able to contain both the thermowell and the airlock.
I'd like to be able to do my initial fermentations at 60-62* wort temp for the first three or four days and then ramp up to about 68* till it's done. I know the yeast creates an exothermic reaction during the heavy stages of the process.. and therein lies my reason for the question.
Whew! This is getting long.. but, I don't know how to shorten it w/o my reasons being posted.
1. Putting my fermenter in a large water filled bucket that I put frozen water bottles in. I'm pretty successful at keeping the water at 62* even in the summer. I don't know the actual temp of the beer.
2. Fermentation chamber (freezer w/external control)(It's outside on my porch). I've kept the freezer at close to 62* during the day.. but at night the temps drop into the low to mid 50's.. and the internal temps drop to that by morning. I don't have a dual controller to provide some heat. And, as in case 1, I don't know the temps of my beer.
In case 1, I just use a floating thermometer to monitor the water temperature. In case 2, I have my temp probe in 1 qt mason jar filled with water.
This leads to my main question is.. is this sufficient.. or should I really pursue adding a thermowell to my fermenter.. will it be that much better? The problem I see is that the diameter of the Johnson control is pretty large and short of drilling another hole in my new Speidel fermenter, I don't think the stopper is large enough to be able to contain both the thermowell and the airlock.
I'd like to be able to do my initial fermentations at 60-62* wort temp for the first three or four days and then ramp up to about 68* till it's done. I know the yeast creates an exothermic reaction during the heavy stages of the process.. and therein lies my reason for the question.
Whew! This is getting long.. but, I don't know how to shorten it w/o my reasons being posted.