RedGlass
Well-Known Member
I know there are a range of thoughts on this, so I'm just looking for some insight/discussion on how folk's approach this.
I'm 10 days into my first fermentation in my new SOF chiller. I had been using ice in a water bath but wanted something more precise/controllable (and I needed a project). I've got a porter with wyeast 1028 that's just wrapping up fermentation at 62 degrees (measured via probe on the outside of better bottle, covered by a folded towel). I took a gravity sample today and after only a few (2-3) minutes sitting in the hydro tube it read 68. Granted its hot as s%!t in my apartment this week and the sample probably warmed a bit, it got me thinking about temp differential between a thermometer on the outside of the carboy vs. the actual beer temp inside.
I know fermentation is exothermic so there's likely to be some difference, but it seems like 10 days in a 62 environment should bring the liquid pretty close to that temp too. Has anyone done any experimentation on the actual difference in measurement for a thermometer on the outside of a carboy vs. inside? If you want to ferment at say 65, do you just set your temp controller to 65 and forget it, or do you set it a few degrees lower to anticipate heat coming from inside the carboy?
Cheers
I'm 10 days into my first fermentation in my new SOF chiller. I had been using ice in a water bath but wanted something more precise/controllable (and I needed a project). I've got a porter with wyeast 1028 that's just wrapping up fermentation at 62 degrees (measured via probe on the outside of better bottle, covered by a folded towel). I took a gravity sample today and after only a few (2-3) minutes sitting in the hydro tube it read 68. Granted its hot as s%!t in my apartment this week and the sample probably warmed a bit, it got me thinking about temp differential between a thermometer on the outside of the carboy vs. the actual beer temp inside.
I know fermentation is exothermic so there's likely to be some difference, but it seems like 10 days in a 62 environment should bring the liquid pretty close to that temp too. Has anyone done any experimentation on the actual difference in measurement for a thermometer on the outside of a carboy vs. inside? If you want to ferment at say 65, do you just set your temp controller to 65 and forget it, or do you set it a few degrees lower to anticipate heat coming from inside the carboy?
Cheers
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
