SJW
As you must brew, so you must drink
- Joined
- 10/3/04
- Messages
- 3,401
- Reaction score
- 211
I have read a few of the threads on temp. Controlled fermentation probe locations and have my own thoughts from my first brew using this system.
What I found works well is using the probe to measure wort temp initially after yeast is pitched to bring the temp down quick. Then once fermentation temp is reached I move the probe out to measure or regulate air temp. I found that this reduces the amount of condensation I get in the fridge with the probe in the wort. As by the time the wort warms up enough to kick in the fridge the air temp is too high and makes a lot of condensation.
Just wondering if anyone else has noticed this?
Steve
What I found works well is using the probe to measure wort temp initially after yeast is pitched to bring the temp down quick. Then once fermentation temp is reached I move the probe out to measure or regulate air temp. I found that this reduces the amount of condensation I get in the fridge with the probe in the wort. As by the time the wort warms up enough to kick in the fridge the air temp is too high and makes a lot of condensation.
Just wondering if anyone else has noticed this?
Steve