I ferment in a refrigerator with a johnson control. I've read several times that fermentation increases the temperature in the carboy by as much as 5-10*. But that temperature decreases as fermentation goes on to completion. So, I know the answer to my question is to have a thermowell so I can measure the temperature of the fermenting beer. But lets say thats not an option at the moment. what should I be doing? It occurs to me that if I want to be fermenting at 68* and I set my controller to that point, I may actually be fermenting at 73-78*. Should I be adjusting the controller down to 60 or so to compensate for the fermentation temps?
Now, as the fermentation winds down, the temp of the beer will also cool down...correct? How does one measure this? Is there a rule of thumb? Should I be adjusting my temp in the refrigerator back up by the day or by gravity readings? 1 degree at a time? I make good beer but this question has always been on my mind and thought I'd throw it out here for you guys to comment on.