chamber

[wollffy]

This is great Borg! You all are awesome!

[monsteroyd]

Yeah I have 9 lbks in mine so I can't really monitor the wort temps in all of them. So I have to do ambient air temp. I would set it lower than 66F, but I'm worried that after the initial temp rise for fermentation, a lower ambient will make the wort too cool. Is that really a valid worry?

Monty

[Kealia]

My setting depends on the yeast I am using. I typically set it to 5 degrees below where I want the yeast to be. So, if I want to ferment at 65 I set my fridge for 60. I still use the stick on strips to monitor the wort temp. After the first few days (when the most active part of fermentation finishes) I raise the temp to level it out. I then raise it a few more degrees near the end to help finish and clean up. I like to micro-manage my little yeast workers.