Fermentation chamber temp offset?

[wi_brewer]

Just set up a fermentation chamber, have a question on what temp to set it at.

Let's say I want to shoot for a fermentation temp of 64 degrees. I assume that I will need to set the chamber temp lower to account for the natural rise in wort/beer temp due to yeast activity.

Would I set the chamber at something like 60 to get it to ferment at 64? I am guessing this is more of an art than a science, but I'd love input from those more experienced.

Cheers!

 

[william_shakes_beer]

It depends on your setup. I did a temp delta study when I first set up my ferm chamber. I dropped a waetrproofed thermo probe into the wort and compared it to the apparent temp as read from an insulated temp probe taped to the outside of the bucket. The wort was consistently 2 degrees higher.