Hey guys.
Out of curiosity, if there a formula for figuring out how quickly an amount of wort will cool from one point to another?
For instance, if you knocked out 100 Gallons into your fermenter at 72 F and your ambient temperature was 62 F, how long would it take that wort to drop down the additional 10 degrees?
I figure that surface area/fermenter material have to play a role in this.
Is there a formula/formulas for figuring this out?
Out of curiosity, if there a formula for figuring out how quickly an amount of wort will cool from one point to another?
For instance, if you knocked out 100 Gallons into your fermenter at 72 F and your ambient temperature was 62 F, how long would it take that wort to drop down the additional 10 degrees?
I figure that surface area/fermenter material have to play a role in this.
Is there a formula/formulas for figuring this out?
Comment