I have been trying to get better with my fermentation temperature control. For my first 5 or 6 batches of ale I simply put the fermenter in the basement where ambient temp is ~68 year round. The results were decent but in the quest for better beer I decided I needed to lower the temperature figuring 68 ambient would mean 78ish in the fermenter.
To accomplish this I started placing the fermenter into a tub of water, basically up to the level of the beer enveloping the fermenter by 3" - 4" of water on each side. I use ice to keep the water ~60 - 65 and the results have improved.
My question is, when surrounded by cool water, how much higher should I expect the inside of the fermenter to be, still +10 like when fermenting in open air our would the temp be closer to the water?
I know a thermowell or similar reading inside the fermented would be best, but for now is there any science that can help explain the temp inside the fermenter?
To accomplish this I started placing the fermenter into a tub of water, basically up to the level of the beer enveloping the fermenter by 3" - 4" of water on each side. I use ice to keep the water ~60 - 65 and the results have improved.
My question is, when surrounded by cool water, how much higher should I expect the inside of the fermenter to be, still +10 like when fermenting in open air our would the temp be closer to the water?
I know a thermowell or similar reading inside the fermented would be best, but for now is there any science that can help explain the temp inside the fermenter?