I pitched the yeast in my WE Eclipse Lodi Old Vines Zin last night. The temp at start was 76f and the house is about 65f. I put the brew belt on near the top as high as it could go so as not to over heat. I also set it cockeyed, one side higher than the other, so that it didn't sit flat on the bucket in some places, thinking that it would reduce the amount of heat transfer. I didn't want it to overheat and cause off flavors. In the morning it was about 72f, which I think should be about right.
Anyway, the point of all this is to ask a question. Are there any rules of thumb to setting the belt to attain a certain temp increase, like maybe setting it on the bottom raises it 10f and setting it at midpoint raises it 5f? What techniques are there to adjusting the belt to achieve small changes, or maximum changes. What are your tricks?
Anyway, the point of all this is to ask a question. Are there any rules of thumb to setting the belt to attain a certain temp increase, like maybe setting it on the bottom raises it 10f and setting it at midpoint raises it 5f? What techniques are there to adjusting the belt to achieve small changes, or maximum changes. What are your tricks?