Moonshyner wrote:Attaching the probe onto the side of the fermenter is a PITA.
I couldn't do that as I used a heat wrap that encircled the whole fermenter.
Have done with a heat belt as the belt is towards the bottom of the fermenter.
A heat pad could be used....but then the dead yeast on the bottom is heated/boiled/mixed through the wash. Not desirable.
The thermowell gives an indication of the temp at a given level...I keep the bottom of mine around 3/4 way down the fermenter.
I also wrap the fermenter with a blanket to help keep the heat in.
Yeah that's where I got mine, 3/4 of the way down, I took it all the way to the bottom, then pulled it up slightly, I did notice a 0.2/0.3c change when doing that.
Surprisingly easy to install, will grab a few more for the other fermenters, shame nowhere local has the 60cm ones.
I had been running 3 of the same sugar washes, so it was pretty easy just to use 1 temp controller for the 3 heat mats, but now I'm starting to do more variations, (currently doing a entry level grain whiskey) I have to up the game a bit more.
Summer is so much easier, where my fementers are, it's easy to get cool air to them from the air con, you just use a pedestal fan to direct the cool air onto them, winter has been a collection of LERWAY 21W Seedling Heat Mats and blankets at night, during the day they stay consistently around 22-23c with no help.
I've moved to pitching my yeast for sugar washes around the recommend fermentation temps 23-25c, not the 30c the packets suggest, takes longer to start (usually overnight), but they don't run away on you temp wise.