The most basic fermentation question of the year
Posted: Thu Feb 26, 2009 9:03 pm
by Ironman
When the Masters on BN say ferment at, say 68 F where are they measuring the temperature? Is it on the carboy with one of those stick on thermometers or is it in the room or fridge as in set your fridge to 68? Also, I have a "fermometer" on my carboy and my carboy hasn't seen beer in a decade. I've kept it at 70ish the whole time. What are the chances it is still accurate enough?
Re: The most basic fermentation question of the year
Posted: Thu Feb 26, 2009 9:13 pm
by BDawg
Welcome to the BN-
This is actually a very good question--
They generally refer to controlled fermentation in a ferm fridge. Tape the temperature controller's probe to the outside of the fermenter. Cover that with a small piece of styrofoam to help keep temps steady.
Jamil goes into that in many of the shows on the BN, including some of his early Session shows as well as the Jamil show on occasion.
HTH-
Re: The most basic fermentation question of the year
Posted: Thu Feb 26, 2009 9:17 pm
by BadRock
Edit...Bdawg beat me to it! Anyway...
They are talking about the wort in the carboy. You can measure the temp in the carboy with pretty good accuracy by measuring the temp of the glass on the side of the carboy. Optimally you would isolate your thermometer from outside influences by insulating the probe from everything but the glass. The stick ons work pretty well but they do go bad. If it is a decade old, I would replace it.