Toecutter
Well-Known Member
I'm using a converted chest keezer with a Ranco temp control. Just wondering what temp setting you are all using ?? I know it varies based on yeast, I mostly brew ales so I shoot for around 65 dg. +/-
Question is, I know fermentation will raise the internal temp of the ferm bucket/carboy. Ranco probe measures temp inside the keezer.
Do you lower your keezer internal temp to compensate for the raised temps of the fermentation
Just wondering what everyone is doing.
Thanks
Question is, I know fermentation will raise the internal temp of the ferm bucket/carboy. Ranco probe measures temp inside the keezer.
Do you lower your keezer internal temp to compensate for the raised temps of the fermentation
Just wondering what everyone is doing.
Thanks