Somewhere's on here I got the idea to insulate the ferm chest freezer temp probe against the glass to get a more accurate temperature of the carboy.
This will be the 2nd batch I have done this way. The last one took longer to start fermenting than I would have liked. (I know there is a couple other variables, but mainly looking for input on this method).
I have a separate plastic cup full of water sitting next to the carboy that I placed in the chamber 2 hours ago. The temp of this cup is 45*F. I am shooting for 65*F fermentation temp. I know the glass of the carboy would take a while to chill, though perhaps the bottom is cooling the contents quicker than the side behind the insulation is getting chilled and dropping the yeast? My thermometer won't reach the liquid in the carboy to verify it's temperature.
Just looking for some opinions on this method of ferm temp control, thanks
This will be the 2nd batch I have done this way. The last one took longer to start fermenting than I would have liked. (I know there is a couple other variables, but mainly looking for input on this method).
I have a separate plastic cup full of water sitting next to the carboy that I placed in the chamber 2 hours ago. The temp of this cup is 45*F. I am shooting for 65*F fermentation temp. I know the glass of the carboy would take a while to chill, though perhaps the bottom is cooling the contents quicker than the side behind the insulation is getting chilled and dropping the yeast? My thermometer won't reach the liquid in the carboy to verify it's temperature.
Just looking for some opinions on this method of ferm temp control, thanks