I'm currently 36 hours into my fermentation. I'm fermenting 2.5 gallons in a 4 gallon plastic water jug (#1 plastic). My jug is inside of a 5-gallon metal pot, in a box, in a dark corner of the room. The fermometer is horizontal on the jug, about 4 inches below the top of the liquid.
Ambient temperature is 72F. I pitched my yeast at 58F. There is a huge, healthy krausen having a good time in there, and my fermometer is reading 66F.
Is there any reason why my fermometer would be 6F below ambient? Is it just because I pitched at 58F, so it's taking longer to rise in temperature? It seems like 36 hours, combined with the energy released by fermentation, would heat up the beer...
Ambient temperature is 72F. I pitched my yeast at 58F. There is a huge, healthy krausen having a good time in there, and my fermometer is reading 66F.
Is there any reason why my fermometer would be 6F below ambient? Is it just because I pitched at 58F, so it's taking longer to rise in temperature? It seems like 36 hours, combined with the energy released by fermentation, would heat up the beer...