My insulated cabinet is currently occupied by my BoHo Pils (10ºC), so I needed an alternative solution for yesterday's Ruby Mild (22ºC).
In the first photo you can just about see the two temperature sensors: one on the bar heater and the other strapped to the FV itself.
I use a PID to automatically manage the temperature of the heater; then 'manually' monitor the temperature of the beer and use that information to adjust the set point of the PID. This is really important - especially when the FV is well insulated - because an active fermentation can generate quite a bit of heat due to the metabolic activity of the yeast.
In the first photo you can just about see the two temperature sensors: one on the bar heater and the other strapped to the FV itself.
I use a PID to automatically manage the temperature of the heater; then 'manually' monitor the temperature of the beer and use that information to adjust the set point of the PID. This is really important - especially when the FV is well insulated - because an active fermentation can generate quite a bit of heat due to the metabolic activity of the yeast.
