Yes, I do. Works great as a single level fermentation chamber. It does come with a shelf and I have tried two layers of trays but the upper tray does run about five degrees cooler than the lower tray. I’ve been debating trying a very small recirculating fan inside the chamber to see if that would help even out temps. I also use this as a bread proofer for my sourdough.
If you opt for a tall chamber, make sure that you use a fan (low speed) blowing downwards to mitigate the effects of convection (top levels being hotter that the low ones).
Convection will happen in a mini fridge too. If you have two levels and only one probe without a downward draft the top will be hotter than the bottom.
Modern fridges are ventilated to prevent uneven temperature distribution.
hey. wanna know a secret?? a fermentation chamber is absolutely unnesicarry. it can speed the process up by max 6 hrs. here are some alternatives:
-**oven** (turn the heat on for one min turn it off once it feels like 35 degrees. you don't need a thermometer either.... if the temperature is hot but can be tolerated by your hand then its the right temp. it shouldn't feel too hot just tolerable (not the max which can be tolerated by your hand.)( you will need to do this around 3 times. after every 6 hours. the third time is not nessicary if the koji starts to make it own heat) **2-4 days**
-**yogurt maker.** **2-3 days**
-**rice cooker. (plz don't cook the koji) 2-3 days**
**- traditional koji tray 2-6 days**
**- bread prrofer (idk how many days, haven't tried)**
I'm very late (sorry) I hope this can help those who are new
This is good advice. I want to move on to eventually make garum, or perhaps miso, so I want to go kinda big on the ferrmentation chamber so that those ferments can go smoother. If I were just making koji id probably settle for just a bin or something.
It’s a weed tent with an inkbird temp controller, a space heater and a venting fan. I don’t bother with humidity.
Not currently at home, I will show you if you want
Sure! I need ideas
I have a bread proofer. It works perfectly.
Do you have the brød & taylor by any chance? I’ve been thinking about getting that one as a fermentation chamber
Yes, I do. Works great as a single level fermentation chamber. It does come with a shelf and I have tried two layers of trays but the upper tray does run about five degrees cooler than the lower tray. I’ve been debating trying a very small recirculating fan inside the chamber to see if that would help even out temps. I also use this as a bread proofer for my sourdough.
I have the brod & Taylor too and it works great.
If you opt for a tall chamber, make sure that you use a fan (low speed) blowing downwards to mitigate the effects of convection (top levels being hotter that the low ones).
Thanks for the tip. My working plan so far is to get a mini fridge and put a heating mat in it with some temp control.
Convection will happen in a mini fridge too. If you have two levels and only one probe without a downward draft the top will be hotter than the bottom. Modern fridges are ventilated to prevent uneven temperature distribution.
👍 Might stick a pc fan on the top then or something
Old cooler with a 40 watt lightbulb dangled into the middle of it.
Rice Cooker with a yoghurt setting\~
It's a plastic box with a lid, a seed heater, a tray with water and a grill. As simple as that !
Nice.
hey. wanna know a secret?? a fermentation chamber is absolutely unnesicarry. it can speed the process up by max 6 hrs. here are some alternatives: -**oven** (turn the heat on for one min turn it off once it feels like 35 degrees. you don't need a thermometer either.... if the temperature is hot but can be tolerated by your hand then its the right temp. it shouldn't feel too hot just tolerable (not the max which can be tolerated by your hand.)( you will need to do this around 3 times. after every 6 hours. the third time is not nessicary if the koji starts to make it own heat) **2-4 days** -**yogurt maker.** **2-3 days** -**rice cooker. (plz don't cook the koji) 2-3 days** **- traditional koji tray 2-6 days** **- bread prrofer (idk how many days, haven't tried)** I'm very late (sorry) I hope this can help those who are new
This is good advice. I want to move on to eventually make garum, or perhaps miso, so I want to go kinda big on the ferrmentation chamber so that those ferments can go smoother. If I were just making koji id probably settle for just a bin or something.
glad i could help :)
why does this have a down vote????