caps_phisto
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- Joined
- Jan 4, 2012
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Just wondering if anyone had any literature on how hot is it, on average, inside a fermentation chamber with a given amount of wort inside?
For example, how hot is a 5 gallon batch inside the chamber? Is there some progression that is linear or exponential that could be applied to a 30 gallon batch?
I wonder because I have seen in my travels a few breweries that leave their larger fermenters outside and in certain times of the year don't need their glycol systems for either heating or cooling as the ambient temp + the heat generated by the active fermentation creates a self-regulating fermentation as far as temperature is concerned.
Thanks for any links or info you may have!
For example, how hot is a 5 gallon batch inside the chamber? Is there some progression that is linear or exponential that could be applied to a 30 gallon batch?
I wonder because I have seen in my travels a few breweries that leave their larger fermenters outside and in certain times of the year don't need their glycol systems for either heating or cooling as the ambient temp + the heat generated by the active fermentation creates a self-regulating fermentation as far as temperature is concerned.
Thanks for any links or info you may have!