Iím not using it in conjunction with a temp regulator of any sort. (SomedayÖ just not now.)
Iím doing a couple Belgians in the next two months and would like to see my ferments happen at least in the mid-70ís. Iíve 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 itíll boost 4-20 degrees depending. Thatís a big range. Iím not sure if the lower value Ď4í 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?