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Old 10-12-2013, 12:19 PM   #11
rustym
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A temperature controller, and some insulation over the probe, strapped to the carboy, my temperatures stay within 1 degree of what I set.

The probe set this way measures the actual fermentation temperture as RM-MN stated above.


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Old 10-12-2013, 01:23 PM   #12
day_trippr
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Quote:
Originally Posted by Queequeg View Post
I keep reading the action of fermentation increases the temp inside the vessel. Some say by 5 degrees F. This is quite a significant difference.
Left on its own you could indeed see the wort temperature rise by 5F or more. But if you observe the wort it is constantly in motion, both by the CO2 evolution and thermal effects.

So the statement that you could see a 5F difference between an accurate and properly thermowelled probe versus an accurate and properly attached external thermometer is observably unlikely...

Cheers!



 
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Old 10-14-2013, 01:24 AM   #13
MedicineMan
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Feb 2011
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You should buy these three things, expensive but well worth the money. I am able to control the temperature within 1 degree. It will make a big difference in your finished beer and helps prevent off flavors.


http://morebeer.com/products/ranco-d...ler-wired.html

http://morebeer.com/products/fermwra...html?site_id=5

http://morebeer.com/products/hood-th...arboys-15.html

 
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Old 10-14-2013, 10:46 PM   #14
Queequeg
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Jul 2013
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Quote:
Originally Posted by RM-MN View Post
The activity of the fermentation does increase the temperature of the beer but since the beer is in contact with the vessel it is fermented in, that vessel will be pretty close in temperature with the beer inside it. Half a degree difference is what has been tested. If you put that vessel into a tub of cool water, that water will absorb the heat created by the fermentation pretty effectively so by keeping the water cool, you keep the fermenting beer cool.

The temperature rise from fermentation depends on how active the yeast are so when you ferment a little warm, the beer can warm quite a bit but when you start the fermentation process near the bottom end of the yeast's preferred range, they aren't as active so they won't raise the temperature by nearly as much. I start mine at ~62 F. and keep them in a room that stays that temperature and the highest temperature I have seen for the fermenter is 64 because the yeast just don't have a chance to get active enough to warm it any more. If I included a water bath I could probably keep the beer at 62.
Thanks for the informative post. Someone needs to make a homebrew mythbuster thread.

 
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Old 10-14-2013, 10:51 PM   #15
day_trippr
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Quote:
Originally Posted by Queequeg View Post
Thanks for the informative post. Someone needs to make a homebrew mythbuster thread.
There are many such threads extant, but I think this one might be the longest running...

Cheers!

 
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Old 10-23-2013, 03:56 AM   #16
PAjwPhilly
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Quote:
Originally Posted by day_trippr View Post
Let me guess: the thieved sample was cooler.

That's certainly not a reliable way to compare wort temperature readings...
No the thieved sample was warmer... its from the "core" of the carboy... why would that be cooler?

 
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Old 10-23-2013, 07:40 AM   #17
C-Rider
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I just set my chest freezer for say 62*F and don't worry about it for 3-4 weeks. KISS KeepItSimpleStupid. :-)
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Bottled in the refe: July 4th IPA
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Old 10-23-2013, 10:18 AM   #18
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Not a great picture, but hidden under there are two carboys during active fermentation in a water bath. The thermometer on the right is measuring bath temperature. The thermometer on the left is a long stem compost type thermometer with the probe in the center of the fermenting wort. For all practical purposes the reading is the same.


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Old 10-23-2013, 12:09 PM   #19
progmac
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the stick on thermometers are fine. the deal with homebrewing is that you learn your own system and the results it gives you. imagine that instead of numbers, each number on your stick on thermometer was represented instead by an arbitrary characters such as % ( ~ # $ etc. you would learn that when the beer is fermenting at #, you get a clean hop profile, when it is fermenting at $ you get more fruity flavors from the yeast.

my point is it isn't necessary to know the exact temperature of the center of the wort. it is more necessary to know how the parameters that YOU SET affect the beer that you craft.
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Old 10-23-2013, 01:54 PM   #20
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Quote:
Originally Posted by progmac View Post
My point is it isn't necessary to know the exact temperature of the center of the wort. it is more necessary to know how the parameters that YOU SET affect the beer that you craft.
During active fermentation there is enough movement in the wort so that the center and parameter will be the same temperature. As activity slows so does the exothermic reaction, so even then the two still remain equal.

I only did the test above a few times and found it wasn't worth putting the probe in the wort. The bath temperature was always a very accurate representation of the wort temperature.



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