I've started to take a more active role in controlling my fermentation temps. I had just been moving to different parts of the house and got lucky, but last week I was either too hot or too cold. I there together a solution with an stc1000 and a reptile heating pad under the fermenter and started brainstorming on the bigger picture.
My idea is one or more single fermenter insulated boxes where I directly measure and possible heat the fermenter (rather than heat/measure the air). Taking this into warmer months I could use the cooling side of the stc1000 to force air from a dorm fridge into the necessary fermentation chamber. This would allow me to have individual control per beer
Am I overthinking? My fear is that I keep a beer later in fermentation stages at 68 and then put a beer in early fermentation and it gets too hot.
My idea is one or more single fermenter insulated boxes where I directly measure and possible heat the fermenter (rather than heat/measure the air). Taking this into warmer months I could use the cooling side of the stc1000 to force air from a dorm fridge into the necessary fermentation chamber. This would allow me to have individual control per beer
Am I overthinking? My fear is that I keep a beer later in fermentation stages at 68 and then put a beer in early fermentation and it gets too hot.