Doing my first fermentation - do I need active cooling?

[Walesbrew]

Hello

About to do my first fermentation next week.

I have built a fermentation chamber from a garden storage chest, large enough for 2x 30 litre buckets.

I have a Inkbird ITC-308 temperature controller with a tube heater connected, plus a fan to circulate air inside the chest.

As we all know, fermentation will create heat with the exothermic reaction.

The yeast I use will become stuck at 24 degrees.

Do I need to actively cool the chamber or is it OK to get hot in the first 24 hours?

Currently I don't have cooling. Just heating.

Edit to add:
I'm in the UK and my ambient garage temperature in the daytime is around 18 degrees.

 

[stan.distortion]

I'm doing similar for a single fermentation vessel (knackered fridge plus inkbird and heater) and temperature does creep up early on in fermentation but a single 0.5l frozen bottle of water in there beside the vessel is plenty of cooling, 3 or 4 bottles of water in the freezer should be plenty to tweak temps for 2 fermenters.

 

[Brewed_Force]

You could keep the chest door open if the temperature creeps up near the danger level.

 

[MyQul]

The first 3 days or so are the most important with regards to the beer creating flavours (or not) and this includes off flavours you dont want in your beer. Unless you're using a heat tolerant yeast, 24C will be too hot for most yeasts and you may well get flavours you dont want like diacytl and fusil alcohols. So you may want to look at cooling methods or use a heat tolerant yeast