Thermowell Stoppers
#1
Posted 10 June 2009 - 03:19 PM
#2
Posted 10 June 2009 - 03:26 PM
I just tape my probe to the outside of the carboy then wrap some bubble wrap around that to shelter it from the air and it works great.When I ferment at 68 the thermometer in the fridge usually shows anywhere from 60-64Continuing the fermentation temperature control theme of the day...Morebeer has them for ~23. Is it worth it to have a sensor this close to the wort, or is it good enough to estimate that it is probably 10F warmer in the carboy compared to the air temperature around the carboy?
#3
Posted 10 June 2009 - 04:01 PM
#4
Posted 10 June 2009 - 04:42 PM
#5
Posted 10 June 2009 - 06:06 PM
#6
Posted 11 June 2009 - 02:47 AM
#7
Posted 11 June 2009 - 07:57 AM
$15 plus shipping would not be bad if you had everything else in place. My buddy traced the infection in his beers back to the rough edged crimping... so yes it does happen.I also just tape on the probe to the glass of conical and cover with bubble wrap/insulation and have had no issues. If you want to provide your own stopper here is an alternative https://www.stirplat...ellStraight.htm. I have not bought from them so I cannot comment on the quality. I have been thinking of picking one of these up to use with my conical.
#8
Posted 11 June 2009 - 09:18 AM
How'd he do that? CSI?$15 plus shipping would not be bad if you had everything else in place. My buddy traced the infection in his beers back to the rough edged crimping... so yes it does happen.
#9
Posted 11 June 2009 - 10:58 AM
Something like that... ruled everything else out... did another batch with the thermowell... got an infection and then on very close inspection found the root of the problem. Got it cleaned up nice and good and has not had a problem with it since. I think as part of the "investigation" he even replaced his tubing.How'd he do that? CSI?
#10
Posted 13 June 2009 - 10:00 AM
#11
Posted 13 June 2009 - 11:40 AM
#12
Posted 13 June 2009 - 01:47 PM
Very true. During vigorous fermentation the temperature gradient within the carboy is likely nil due to the churning. Taking the temp at the wall should be just fine as long as the sensor is protected from the ambient air.I'm also in the tape and insulation camp. I find it nearly impossible to believe the thermal gradient through the wall of my fermenter even approaches the gradient through a few layers of insulation. The infection thing would be easy to get rid of if you just pull out the temp probe from the well and hit the stainless for a few seconds with a blow torch.
#13
Posted 14 June 2009 - 06:18 PM
#14
Posted 14 June 2009 - 06:44 PM
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