Originally Posted by checkii
i was planning on running a remote thermometer into a thermowell and calibrate the temp controller based on that. and leave the controller insulated and taped to the wall.
Thing is, the walls are the coldest part of the freezer, because the coils are directly behind them (mine develops ice even with a 70° ferm temp...)
Also, it's impossible to calibrate. Fermentation temps can jump up as much as 10 degrees above ambient, but they are never consistent, and the gap will change depending on yeast activity. It could be 8° above ambient one day, and then only 2° above ambient the next day - how do you calibrate it when the difference is constantly moving, without having to do it several times per day?
Remember, you want to control the temperature INSIDE the fermentor, not outside. The only effective way to do this, given the fact that yeast activity generates its own heat, is to have the controller know what the temperature is like INSIDE IT. If you have a carboy, the best way is to just put the probe inside a thermowell, but if you're just using a plastic bucket, you can still get accurate temperatures by taping the probe against the side of the fermentor (below the surface of the beer, of course), and insulating it.