Originally Posted by kanta
How far below my fermentation temps are we talking? 5 degrees below the middle of the range for the recipe I'm making at the time is what I've been using
Doesn't matter so much when you are using a separate controller and fermwrap. The larger difference only helps in holding the temps - while running your fermwrap more often. I set it where I had use for 41 ambient, which was my secondary use of bottle/keg storage. I'd prefer a 10 degree difference but have never really tested what minimum to use this method effectively. All I do know is that the beer ferments within 1 degree of target regardless and it makes things much more precise.
Kegged: Waldo Lake Amber, Notty as Helles, Vanilla Porter, Sweet Stout (nitro), NB Surly Furious Clone, Petite Saison D'ete, Le Seigle Belge Saison, BM Cream of 3 Crops, Edworts Apfelwein
In Process: Braggot
Upcoming Brews: Surley Furious Clone, Uintah Wyld