Another noob question.
I understand the fermentor temperature will be 5-10 degrees F higher than the air temp. For my first batch, the air temp was 68 but the thermometer on the fermentor was showing 76-78.
I gather you want the fermentor temp (not the air temp) to be within the range specified on the yeast? And that I need to cool the fermentor down for the next batch.
On this forum, I've read numerous tips to create your own swamp cooler by placing your fermentor in a tub, filled with water to the beer line, and ice packets to lower the fermentation temp. For this setup, how do you measure the temp of the fermentor? It would seem the thermometer strip on the outside of the fermentor would measure the temp of the ice bath and the fermentor and not be accurate. Do you open your primary up and dip a sanitized thermometer in the wort (maybe through the airlock hole)? Or, just go off the thermometer strip on the outside of the fermentor?