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Old 04-05-2011, 12:47 PM   #1
Mar 2011
Charlotte, NC
Posts: 257
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Say my target is to ferment an ale at 68. Should I set my fermentation chamber down to 60 so that the temperature gauge on the side of the carboy says 68 and adjust accordingly as the yeast stops creating as much heat? Or should I set at 60 and just let the temp stay stable for the entire 2 weeks (or whatever length of time it ends up being).
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Old 04-05-2011, 01:21 PM   #2
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MalFet's Avatar
May 2010
NYC / Kathmandu
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Your goal is temperature stability for the beer, not the ambient air. Likewise, you should be responding to carboy temperature.

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Old 04-05-2011, 03:33 PM   #3
Sep 2010
Indy, IN
Posts: 160
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Carboy temp and keep it as steady as possible.

On my chamber, I put the temp sensor against the carboy, then but a piece of foam over the probe and tape that to the carboy. That way you get the carboy temp. And then you just set your controller to the temp you need in the carboy and you don't have to guess.

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