The recipe looks yummy, but I like Belgian beers, so I might be a bit biased.
Like Don, I use a 1.0F (0.8C) differential. 1.0C differential would be 1.8F.
What Inkbird do you have? The differential on my ITC-1000F is basically a deadband or hysteresis setting around setpoint. 1 degree is the lowest setting in Fahrenheit mode, so I'm considering swapping it over to C, where the deadband/differential can be set all the way down to 0.1C for closer temperature control. I can speak both metric and Imperial units and often do the conversions in my head. The missus is an Aussie and I'm a retired engineer, so I have to.
I have the same dilemma, but for a different reason. I'm controlling batch temperature, not chamber temperature. That's going to be the next change to my fermentation process so I can stabilize the temperature control. The idea is to control the min/max temperature of the chamber near the same setpoint as the fermenter to minimize the swings. I'll use the chamber temperature as a permissive to heat or cool, not to actually control it. This will let me limit the difference in the batch and chamber temperatures and control the swing better by keeping them closer. It will also change the rate at which the batch temperature changes if the chamber temperature is closer. Got my concept on paper, and some tinker toys to use for the idea. Now it's a matter of building it and trying it out.
The whole objective is controlling the yeast propagation rate and fermentation rate for the sole purpose of targeting the qualities of the yeast. Can't do that if the temperature is swinging willy-nilly and bumping up against the end stops or even going outside the optimal range. What you've done is certainly an improvement. But if you'll trend what's happening to the batch temp (now that you have a display to check it), you'll see how loose the system really is. Holding a steady temperature outside the fermenter will help, but inside and outside will help more. Once I have better control of the batch temperature, then I can do things to better understand different yeasts and actually start targeting favorable characteristics of the yeasts. Maybe I'm being a little too anal about the temperatures, but like I said, it's the engineer in me that likes nice precise controls. Ask
@Donoroto , engineers simply can't help themselves. If it ain't broke, we'll fix it. If it is broke, we'll reinvent it. If it doesn't fit, we use a bigger hammer. I don't think it's so much arrogance as it is proving to ourselves that we were right.
I've got a little 40 year old GE Series One PLC with 24 inputs and 24 outputs available that I'm going to use for some experimentation once I get a second controller put in place. It's a demonstrator that I used many years ago when I was selling and doing automation projects on small scale stuff, and it still works beautifully. Now that I'm adding gizmos to help with the processes, might as well make the repetitive stuff automated. It'll be a fun project that'll keep me out of the missus' hairdo, thus keeping me out of the doghouse. My next order to Amazon might put me there anyway. Hotplates, 3 Inkbird controllers(another ITC1000F and two PID's), a dozen SSR's (the IO on the PLC is 24V), an enclosure, some MIL spec connectors, cable ......
I brew to learn so that I can learn to brew better. I feel like if I understand all there is to know about the individual processes, I can make some top-quality stuff.
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