alagenchev
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- Nov 21, 2014
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I am doing my first temp controlled batch and was trying to follow the brulosopher's ale schedule: http://brulosophy.com/methods/fermentation-schedules
There he states that after 2-5 days of active fermentation, he removes the probe to measure ambient temp and bumps to 75 degrees for diacetyl rest.
This is all fine and dandy, but I found some problems when trying to do this in practice.
First, this causes the controller to constantly switch between heat and cold, cycling the compressor a whole lot more than feels acceptable. This with 1 degree margin from target setting and 10 min delay on the stc1000.
When measuring the temp, i see big fluctuations. Let's say the freezer kicks in. Stc 1000 holds it to 75 and turns it off; however the air proceeds to get cooled on its own to 72. Heat kicks in ang goes past 75 to 77 by the time the freezer manages to cool back down.
Also when I got tired of watching this and taped the probe back to the fermenter, it measured actual wort temp of 77 degrees, so by measuring the air, my actual temp was off.
I have a fan running in the chamber, so I can't attribute the problems to temperature stratification.
What do you guys do instead? What's the point of measuring ambient temp for diacetyl rest?
There he states that after 2-5 days of active fermentation, he removes the probe to measure ambient temp and bumps to 75 degrees for diacetyl rest.
This is all fine and dandy, but I found some problems when trying to do this in practice.
First, this causes the controller to constantly switch between heat and cold, cycling the compressor a whole lot more than feels acceptable. This with 1 degree margin from target setting and 10 min delay on the stc1000.
When measuring the temp, i see big fluctuations. Let's say the freezer kicks in. Stc 1000 holds it to 75 and turns it off; however the air proceeds to get cooled on its own to 72. Heat kicks in ang goes past 75 to 77 by the time the freezer manages to cool back down.
Also when I got tired of watching this and taped the probe back to the fermenter, it measured actual wort temp of 77 degrees, so by measuring the air, my actual temp was off.
I have a fan running in the chamber, so I can't attribute the problems to temperature stratification.
What do you guys do instead? What's the point of measuring ambient temp for diacetyl rest?