shanecb
Well-Known Member
It really seems to me like most people take the temperature of fermentation on the outside of the carboy/bucket. Now, how accurate is this in regards to the real temperature of the active fermentation inside of the bucket? I'm doing up plans to make a temp control system that directly takes the temperature in the core of the carboy/bucket.
Now, if the stick-on thermometers aren't exact as to what the core temperature is, it seems to me like I would have to adjust when doing someone else's recipe. If they say to ferment at 65 F, and that's the temperature on the stick-on thermometer, would I have to adjust slightly if I'm taking the temperature from (relatively) the core?
EDIT: Ignore this. Read around a couple of more threads and actually found my answer. Not sure how to (if I can) delete this post, or I would.
Now, if the stick-on thermometers aren't exact as to what the core temperature is, it seems to me like I would have to adjust when doing someone else's recipe. If they say to ferment at 65 F, and that's the temperature on the stick-on thermometer, would I have to adjust slightly if I'm taking the temperature from (relatively) the core?
EDIT: Ignore this. Read around a couple of more threads and actually found my answer. Not sure how to (if I can) delete this post, or I would.