- Jul 24, 2009
- Reaction score
- Chelmsford, MA
Agreed, but a temperature probe outside the cooler should be able to track the temperature difference. I suspect temperature difference will be the deciding factor (ie it takes x amount of energy to keep the inside at 30 degrees in a 60 degree room and x amount of energy for 60 in a 90 degree room.) If that curve can be modeled and is reliable, then you're in. Much experimentation will be required, of course.
You'd really need a good handle on the thermal properties of the cooler. The heat lost to the environment will change fairly significantly with liquid level, interior temp, exterior temp, exterior convection sun exposure, etc, etc. If it was a steady state, stable process it would be one thing, but the transient nature of fermentation would make it a bear to attack the problem from the angle you're thinking of. To test all the conditions necessary to control for each variable in that system would probably take you a year of testing and modeling.