Ambient temperature

[klangers]

Fermentation produces a set amount of heat per molecule of alcohol produced. So, a faster ferment = higher heat power output over a shorter period of time. Slow ferment = less heat over a longer period.

Pro brewers use temperature probes mounted through the wall of their fermenters. These would be jacketed fermenters which allows a far more efficient heat transfer and thus more responsive and accurate control.

 

[Lovemebeer]

Fermentation produces a set amount of heat per molecule of alcohol produced. So, a faster ferment = higher heat power output over a shorter period of time. Slow ferment = less heat over a longer period.

Pro brewers use temperature probes mounted through the wall of their fermenters. These would be jacketed fermenters which allows a far more efficient heat transfer and thus more responsive and accurate control.

thanks mate. Since reading these responses I have taped the probe inside the rebated handle on my fv with foam over it and have taken a few samples and been within half a degree each time

 

[TheWiggman]

The beerbelly thermowells are a top unit if you already have an STC, and are longer than the probe discussed in this thread: http://aussiehomebrewer.com/topic/82130-temp-probe-outside-or-in-fermenter/?p=1262835
Lots of good info in that thread too.

I recently did an RIS with a set temp of 20°C. I didn't plug in the fridge because it was <10°C in the shed, and it managed to heat up to 22.7°C over the working day. Best advice I can give, as above, is to measure the temperature of the liquid with a thermowell. I've found the insulated strap-on approach is also very accurate (0.3°C difference between submersed) but it must be insulated on the outside.

 

[danestead]

thanks mate. Since reading these responses I have taped the probe inside the rebated handle on my fv with foam over it and have taken a few samples and been within half a degree each time

With foam over it?

You want it taped to either the outside or inside of the fermenter at the wort level so you are measuring the temp of the wort. The temp of the foam is insignificant.

 

[Rocker1986]

Maybe the wort comes up that high :unsure:

In any case, mine is taped to the outside about half way up the FV. The foam is only there to insulate it from the ambient. It's not perfect but it does a bloody good enough job for my satisfaction.

 

[danestead]

Maybe the wort comes up that high :unsure:

In any case, mine is taped to the outside about half way up the FV. The foam is only there to insulate it from the ambient. It's not perfect but it does a bloody good enough job for my satisfaction.

Ahh I thought he was referring to krausen as foam! Disregard!