So I was reading different recipes some fellow home brewers have got going on here and I was wondering something about fermenting temps after noticing something...
Some recipes call for holding the batch in the primary at a temperature of say... 68 degrees... Does this mean keeping a room at an ambient temperature of 68 degrees or does this mean they are maintaining that temperature for their batch (by whatever means)? I know that when the fermentation is at its early and vigorous stage for the first couple days or so that the temperature can be 5-10 degrees higher than the room, are brewers adjusting the room temperatures to account for that or what?
Also, what is the easiest and most reliable method of getting a temp reading of your actual batch of fermenting beer? I have been using those stip liquid crystal thermometers that stick on the side of anything, but I wasn't sure how accurate it was for my beer on the inside. Any thoughts?
Some recipes call for holding the batch in the primary at a temperature of say... 68 degrees... Does this mean keeping a room at an ambient temperature of 68 degrees or does this mean they are maintaining that temperature for their batch (by whatever means)? I know that when the fermentation is at its early and vigorous stage for the first couple days or so that the temperature can be 5-10 degrees higher than the room, are brewers adjusting the room temperatures to account for that or what?
Also, what is the easiest and most reliable method of getting a temp reading of your actual batch of fermenting beer? I have been using those stip liquid crystal thermometers that stick on the side of anything, but I wasn't sure how accurate it was for my beer on the inside. Any thoughts?