Controlling Hot Fermentations?

[AlexKay]

There’s a bunch of information out there, but I wanted to canvas forum-users to see if there’s a particular solution that worked particularly well.

What set-up would you use for heating-only temperature control? My chest freezers are full of ales or lagers, and I’d like to run a separate batch with saison yeast, or kveik, or Philly sour. So we’re talking 80 F and up; no need for cooling from ambient. I’m thinking a heating mat wrapped around the fermenter, maybe, and then … wrapped in reflectix? Blanket? Where to attach the temperature probe, and whether to use an Inkbird or something else? Specific recommendations for products would be much appreciated.

Thanks in advance!

 

[Velnerj]

I've used a cheap heat belt with an inkbird to both do hot fermentation and make jogurt. Seems to work better with stainless steel container. What type of fermenter are you using?

 

[AlexKay]

I’m going to get a new fermenter as part of this set-up, so I’m flexible. No glass, though.