I’ve had a freezer out back that I only use for overflow when we had too many things in our refrigerator freezer. After struggling for years here in the South to keep my brews cool enough with swamp coolers and ice, I finally got smart and bought a temperature controller for the freezer. I wish I would have just spent the $60 earlier, but hindsight’s 20/20.
I recently heard in a podcast that the fermometers aren’t very accurate because of the insulation between the beer and the fermometer, so my question is how do you guys control your temperature? I’ve read that you can take put the temp gauge in a glass of water to more accurately control the temperature of the fermenting wort.
Also, I’m fermenting safale-S04 which has a suggested range of 64-75 degrees. What temp should I set the control? I have it set at 62 right now, and I’ll probably move it up as the temp of the wort drops–I pitched at 84 degrees because I couldn’t get the wort down much cooler with my wort chiller. I was thinking about keeping the range in the middle (67-68 deg), so I could for once get a fairly clean fermentation.
I know that towards the end of the fermentation I should push the temp up a little bit, but I wanted to see how some of you who have temp controllers manage your temp and see if you have any advice.