I have read and I am sure you all have read that the actual temperature of the fermenting wort can get several degrees higher than the ambient temps. I figured 4-5 degrees....I have my ferment room temperature set at 60 degrees, and it is temp controlled doesn't vary by more than a couple of degrees. I tried attaching the probe directly to the carboy but the heater side would not work properly that way due to a safety shut off on the heater kicking in before it could raise the temperature of 5 gallons of beer a couple of degrees...SOO I have to just control the ambient temps.
I was having some issues so I posted on here asking for a solution and a very helpful poster sent me a PM telling me he uses wireless indoor outdoor thermometers on his fermentors. he controls the temperature of the room, but MONITORS his fermenting vessels individually and adjusts the ambient to get them right. Anyway I went to Menards today and bought a wireless thermometer. I attached it to my carboy that the kraussen had already started falling on and in my 60 degree room it was over 71 degrees. An 11 degree difference!!! Keep in mind this was AFTER the most vigorous fermentation was over. My beers have been good but there are some slight off flavors and I think maybe this is the issue.
I brewed again tonight and attached the sensor to the new carboy. I am setting in my house.. the carboy is in my shed and I can tell you the actual temp of the beer is 64.8 degrees. This thing has alarms to tell you if the temp gets too low or too high. and you can buy up to 3 more sensors that it will monitor individually. Best of all it was under 20 bucks!
So for the new brewers out there, when you are told to keep ferment temperatures down, try to monitor the actual temperature of the fermenting beer and NOT The ambient temperature. Like I said in my case there was an 11 degree difference... I know it is harder but you will make better beer for doing so.
I was having some issues so I posted on here asking for a solution and a very helpful poster sent me a PM telling me he uses wireless indoor outdoor thermometers on his fermentors. he controls the temperature of the room, but MONITORS his fermenting vessels individually and adjusts the ambient to get them right. Anyway I went to Menards today and bought a wireless thermometer. I attached it to my carboy that the kraussen had already started falling on and in my 60 degree room it was over 71 degrees. An 11 degree difference!!! Keep in mind this was AFTER the most vigorous fermentation was over. My beers have been good but there are some slight off flavors and I think maybe this is the issue.
I brewed again tonight and attached the sensor to the new carboy. I am setting in my house.. the carboy is in my shed and I can tell you the actual temp of the beer is 64.8 degrees. This thing has alarms to tell you if the temp gets too low or too high. and you can buy up to 3 more sensors that it will monitor individually. Best of all it was under 20 bucks!
So for the new brewers out there, when you are told to keep ferment temperatures down, try to monitor the actual temperature of the fermenting beer and NOT The ambient temperature. Like I said in my case there was an 11 degree difference... I know it is harder but you will make better beer for doing so.