Using Fermwrap all on its own

I’m not using it in conjunction with a temp regulator of any sort. (Someday… just not now.)

I’m doing a couple Belgians in the next two months and would like to see my ferments happen at least in the mid-70’s. I’ve got options; a spot in the basement hovers around 60, another @ 64, and upstairs is around 68.

I just have no idea how much the fermwrap is going to heat things up. The BBB website on the Fermwrap says it’ll boost 4-20 degrees depending. That’s a big range. I’m not sure if the lower value ‘4’ means a carboy with the wrap hugging it or something less severe.

Has anybody used the Fermwrap as plainly advertised? Meaning, just wrapped around a glass carboy and left ON, no other gimmickry applied. What kind of temp bump can I expect?

Any advice based on my (environmental) conditions?

Thanks!

Bump.

Anybody used the Fermwrap and observed the resulting temp increase?

The fermwrap can be regulated a little bit. I have one of those stick on thermometers on the side of my carboy to help. Basically I wrap a towel around the carboy then apply fermwrap. You can adjust the contact thus controlling the temp. I use small spring clips to hold the fermwrap to the towel.

jedIPA said:

The fermwrap can be regulated a little bit. I have one of those stick on thermometers on the side of my carboy to help. Basically I wrap a towel around the carboy then apply fermwrap. You can adjust the contact thus controlling the temp. I use small spring clips to hold the fermwrap to the towel.

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Cool. What kind of temp increase do you get with your towel method?

Well my temp this time of the year in my kitchen run between 60-70. If I put fermwrap directly on the carboy it can get too warm. I found with the towel and loosely putting fermwrap on I get 72-4 degrees. I try not to go much over 70 but sometimes I need the fermwrap.