I heard Jamil suggest one time to tape the probe to the side of the carboy with some bubblewrap insulation over the top of it. That way the controller is actually measuring the temperature of the wort (or as close as possible without a thermowell or some such) and gives you the most accurate control over your fermenting temps.
Just a thought.
The temp swing really isn't that big of a deal, especially if you're monitoring the air temp. The wort in your carboys is going to be much more temperature stable that the air surrounding it. So if you use air to switch on/off your cooling source, the temperature swing of 4F doesn't matter so much. If you are measuring the actual wort temp, that 4F swing is going to be much more of a problem. If you're measuring the air temp, the wort temp will be stable...if you measure the wort temp, it will only be as stable as the swing on your controller.
If you really want to be anal about it, a digital controller WITH a thermowell in the carboy is the ultimate solution. But rather than spend all that $$$ to upgrade my controller, I'd rather buy another pump, or grain, or hops, etc. My method is just to put a sticky thermometer on the side of the carboy and peek in once in a while. If I set the Johnson controller at 60F, fermentation temperature at high krausen will get to 64F. After krausen has fallen, it goes down to 60F. Knowing your equipment is the most important part.
The temp swing really isn't that big of a deal, especially if you're monitoring the air temp. The wort in your carboys is going to be much more temperature stable that the air surrounding it. So if you use air to switch on/off your cooling source, the temperature swing of 4F doesn't matter so much. If you are measuring the actual wort temp, that 4F swing is going to be much more of a problem. If you're measuring the air temp, the wort temp will be stable...if you measure the wort temp, it will only be as stable as the swing on your controller.
If you really want to be anal about it, a digital controller WITH a thermowell in the carboy is the ultimate solution. But rather than spend all that $$$ to upgrade my controller, I'd rather buy another pump, or grain, or hops, etc. My method is just to put a sticky thermometer on the side of the carboy and peek in once in a while. If I set the Johnson controller at 60F, fermentation temperature at high krausen will get to 64F. After krausen has fallen, it goes down to 60F. Knowing your equipment is the most important part.
I have been looking through a bunch of the Under Workbench Fermentation Chamber Builds. I have noticed that a lot of people put 'raisers' under the insulation on the bottom of the chamber. Other than increased insulation properties of the air, is there a reason for this? I have a concrete slab in my garage (as I would assume most do). Can I not simply lay the insulation directly on the concrete? (My concern is losing too much height under my bench)
Thanks!
Nice build! how's it been running through the summer?
It looks great. I see alot of these that guys build and they are nice. I am just wondering............... I'm not trying to be a d*ck but why go through all this labor, planning and money when a used 50.00 chest freezer with a 30.00 temp control is just as good if not better and there is not much work involved at all?
Right....I understand. Coincidentally a nice size chest freezer is really not that big.
Point taken..........I guess I take it for granted having a three car garage.
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