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Monitoring Fermentation Temps

So I have a fermentation chamber controlled by an STC-1000. I know that most brewers attach the temp probe to the side of their carboy so that they get a more accurate reading of the wort temps, and not the ambient air. But is this truly necessary?

I realize that fermentation can generate heat (+/- 2-5F). But can’t one simply account for that in their temp settings?

For example, if my target fermentation temp is 67F and I assume that my yeast will generate 3 degrees of heat, I set my temperature to 64F.

Is my logic flawed?

I set my temperature to account for the difference, usually 5 degrees below what I want to ferment at.

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