Hi.
I have a 50 litre stainless pot in my brewfridge with clear silicon stickers on the side. Could anyone advise me how and where i should put the probe. My first brew i fitted the wire for the probe with the suckers but the probe does not touch the sidewalls of the FV. I monitered the temp of the beer in the FV and it was about two degrees of the STC temp reading so i adjusted acordingly. Being S/S which should transfer heat well how would you fit it?.
Many thanks
Advice on probe in my new brewfridge please?
-
- Telling imaginary friend stories
- Posts: 5229
- Joined: Sun Oct 16, 2011 1:49 pm
- Location: Cowley, Oxford
Re: Advice on probe in my new brewfridge please?
get something that insulates well, camping mat, bubble wrap, and cut a few squares about 3-4" sq. and use gaffer tape to stick this layers of insulation to the fv side keeping the probe on contact with the FV, gaffer tape will last a good few brews if you dont let it stick to itself
..
i think (just my opinion..) that you want to measure the temp close to where you effect the change. i did some tests with still water (an active fermentation will churn n mix the wort well), I used a trace cable to heat a stainless steel vessel and measured the temp at different distances from the edge over a period of a few hours, the heat registerd close to the edge fairly quickly but there was a significant difference between the centre temp and edge, with the edge going over target before the centre reached target.. remembering an active fermentation producing lots of co2 bubbles wont be a still liquid mass..
with a standard brewfridge the air inside is the medium of change (so bang a fan in to maximise its efficiency), so if measuring the pot edge temp you may hit target in lots of little steps, you are minimising the risk of overapplication one way or the other. in a way its similar to the way a pid works in stepping towards the target temp..
if u measure centrally AND yeast activity isnt churning the mix, you do run a risk of over application of change which could lead to a circumstance of cycling between heat n cold application which is just wasteful and isnt going to help you hit target either.
just my observations n thoughts, hope its useful and not confusing..

i think (just my opinion..) that you want to measure the temp close to where you effect the change. i did some tests with still water (an active fermentation will churn n mix the wort well), I used a trace cable to heat a stainless steel vessel and measured the temp at different distances from the edge over a period of a few hours, the heat registerd close to the edge fairly quickly but there was a significant difference between the centre temp and edge, with the edge going over target before the centre reached target.. remembering an active fermentation producing lots of co2 bubbles wont be a still liquid mass..
with a standard brewfridge the air inside is the medium of change (so bang a fan in to maximise its efficiency), so if measuring the pot edge temp you may hit target in lots of little steps, you are minimising the risk of overapplication one way or the other. in a way its similar to the way a pid works in stepping towards the target temp..
if u measure centrally AND yeast activity isnt churning the mix, you do run a risk of over application of change which could lead to a circumstance of cycling between heat n cold application which is just wasteful and isnt going to help you hit target either.
just my observations n thoughts, hope its useful and not confusing..
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
