I recently purchased a Taylor thermometer with a submergible probe, allowing me to monitor my actual fermentation temp for the first time. The previous method was to tape an insulated a419 probe to the side and just trust that I was close to the real temp.
My latest setup had the Taylor submerged and the a419 stuck to the side while controlling a fermwrap. Just so happens that the time of year has my basement at a consistent 64*. My target temp was also 64 so I was worried that the temp increase caused from fermentation would have me well over my temp and the fermwrap would really be pointless, as I would need to be cooling the wort, not heating it. Not so my friends!
As it turns out my beer has not moved a single degree the entire time. The Taylor measures degrees in .1 increments. I have seen fluctuations from 64.2 to 64.8 and that is it. The Johnson probe reads 64 on the outside and hasn't kicked on the fermwrap one time. Basically my efforts for temp control are pointless because the current basement temp is perfect!
My point in all of this, however, is what's the deal with the idea that fermentation increases the temp of your wort. That very clearly did not happen here. Is this a myth to drop in the bucket with all the others??
My latest setup had the Taylor submerged and the a419 stuck to the side while controlling a fermwrap. Just so happens that the time of year has my basement at a consistent 64*. My target temp was also 64 so I was worried that the temp increase caused from fermentation would have me well over my temp and the fermwrap would really be pointless, as I would need to be cooling the wort, not heating it. Not so my friends!
As it turns out my beer has not moved a single degree the entire time. The Taylor measures degrees in .1 increments. I have seen fluctuations from 64.2 to 64.8 and that is it. The Johnson probe reads 64 on the outside and hasn't kicked on the fermwrap one time. Basically my efforts for temp control are pointless because the current basement temp is perfect!
My point in all of this, however, is what's the deal with the idea that fermentation increases the temp of your wort. That very clearly did not happen here. Is this a myth to drop in the bucket with all the others??