[Pope of Dope]

Brewing an amber/brown ale.  Using Notty that I rehydrated in 1 cup of 100f water that had been boiled and dumped in at about 70f.  Set the ferment chamber for 56f.  I have a thermometer in the fermenter, but wanted to know if anyone had experience with this -- currently the brew is at 69 but will get colder as time goes on.  I am aiming for at 57-59f temp in fermenter, wanting to ferment on the colder side, and am just guestimating here with my initial setting in the chamber.  Any advice?

[Robert]

Fermentation can easily generate 8°F extra heat; I get 10°F at high kräusen in lager fermentations. Set a little lower than you think you need so you don't overshoot, adjust, make a note of the actual difference, and next time you know where to start.  Just note that the temperature  difference between ferment and ambient isn't constant, it rises and falls with activity.