Aussiedistiller, Home Distilling, Moonshine, Home Brew

I want to build a temp and humidity controller that can not only control a Chatcuterie fridge but also be interchangeable and used for a future mash tun.
From the little I understand about a PID set up is that it can be pre-programmed to monitor and stabilise a temperature using an SSR.
Looking back through old threads, this Sestos controller seems good.
but can i add an hygrometer such as this that would enable the PID to turn on / off a dehumidifier?
or do i have to bite the bullet and buy this and build a separate PID for the mash tun

I've not gotten far enough to look into this yet - I'm sure more experienced members can jump in - but you may be able to customise something like the brewpi or heatermeter to add everything you want (and maybe even control both the fridge and tun at the same time)

I have built one using these fittings works great
http://www.ebay.com.au/itm/10A-220V-Min ... 58b15f7c25
http://www.ebay.com.au/itm/220-240V-Dig ... 5d4076ca56
http://www.ebay.com.au/itm/Air-Humidifi ... m=25222117
I use the black one
My build id documented somewhere just cant find it
It was 2 years ago
Found it
http://www.aussiepitmasters.com.au/view ... i&start=10

Feeling a bit like a retard, what is a PID or a Charcuterie fridge? :wtf:

Why would you need it? :think:

Ezi, thx, bud was a bit too afraid to ask the same question...bit too sciency?

Charcuterie fridge is for drying meats and pid is controller for temperature/ humidity in this instance. For dried meats/ cured meats you need to regulate both temperature and humidity

this is the build I am picking up parts for.

http://ifoodblogger.com/how-to/meat-curing-chamber/

OzzyChef wrote:Charcuterie fridge is for drying meats and pid is controller for temperature/ humidity in this instance. For dried meats/ cured meats you need to regulate both temperature and humidity

Thx OC, I can understand that it would be good for food production, but am still mystified as to its use in Distilling ... :think:

Bumper wrote:this is the build I am picking up parts for.

http://ifoodblogger.com/how-to/meat-curing-chamber/

Thats awesome! Im thinking Biltong! And Chorizos ... :handgestures-thumbupleft:

still mystified as to its use in Distilling ... :think:

EziTasting wrote:

OzzyChef wrote:Charcuterie fridge is for drying meats and pid is controller for temperature/ humidity in this instance. For dried meats/ cured meats you need to regulate both temperature and humidity

Thx OC, I can understand that it would be good for food production, but am still mystified as to its use in Distilling ... :think:

Bumper wrote:this is the build I am picking up parts for.

http://ifoodblogger.com/how-to/meat-curing-chamber/

Thats awesome! Im thinking Biltong! And Chorizos ... :handgestures-thumbupleft:

still mystified as to its use in Distilling ... :think:

You use a PID in conjunction with an ssr to regulate temp on a mash tun or herms set up, it's like a pre programmable voltage controller.
What I'm hoping is possible is to build one set up that can control my charcuterie fridge, then be swapped over to a mash tun. Saving me buying two sets of components

Bumper wrote:this is the build I am picking up parts for.

http://ifoodblogger.com/how-to/meat-curing-chamber/

:handgestures-thumbupleft: that's one of the ones I've been reading up on. But I'll use a dehumidifier because I'm aiming for biltong which needs <30% relative humidity (RH).

Aussiedownunder01 wrote:I have built one using these fittings works great
http://www.ebay.com.au/itm/10A-220V-Min ... 58b15f7c25
http://www.ebay.com.au/itm/220-240V-Dig ... 5d4076ca56
http://www.ebay.com.au/itm/Air-Humidifi ... m=25222117
I use the black one
My build id documented somewhere just cant find it
It was 2 years ago
Found it
http://www.aussiepitmasters.com.au/view ... i&start=10

Cheers Aussie, that's probably the way I'll have to go unless some of our resident tech boffins can suggest another way.
The link to your build didn't work for me though.

I'll be following your charcuterie cabinet build VERY closely WJ, your essentially building my dream piece of equipment :laughing-rolling:

Doubleuj wrote:

EziTasting wrote:Thx OC, I can understand that it would be good for food production, but am still mystified as to its use in Distilling ... :think:

You use a PID in conjunction with an ssr to regulate temp on a mash tun or herms set up, it's like a pre programmable voltage controller.

You can also use one to control a solenoid valve controlling water flow to your reflux condenser on a plated still.

For those who already have this set up
Are you using your fermentation fridge for this, or doing in a seperate chamber?
I'm tempted to give this a bash, but I don't want to go infecting my fermentation fridge and then have a hard time cleaning it

I think of charcuterie as cheeses and pattes.
For my winedor (wine fridge converted to a cigar humidor) I use a controller I bought off ebay that switches on a $2 fog machine (also off ebay) when the humidity drops, and turns on the fridge when the temperature rises. I also use it for my fermenting fridge. I'll take a pic of it when i'm back home this weekend.

ultrasuede wrote:I think of charcuterie as cheeses and pattes.

Charcuterie is anything to do with prepared meats
Not even sure there is a french term for Cheesemaking

Aussiedownunder01 wrote:I have built one using these fittings works great
http://www.ebay.com.au/itm/10A-220V-Min ... 58b15f7c25
http://www.ebay.com.au/itm/220-240V-Dig ... 5d4076ca56
http://www.ebay.com.au/itm/Air-Humidifi ... m=25222117
I use the black one
My build id documented somewhere just cant find it
It was 2 years ago
Found it
http://www.aussiepitmasters.com.au/view ... i&start=10

Is there anything you would change with this :think: or should I make mine the same :clap:

All I have made so far has been good I don't think I would change anything
It can also be used as a fermenting fridge it will hold a 60 litre fermenter

sp0rk wrote:For those who already have this set up
Are you using your fermentation fridge for this, or doing in a seperate chamber?
I'm tempted to give this a bash, but I don't want to go infecting my fermentation fridge and then have a hard time cleaning it

Given many salamis take up to 3 months, I would recommend a separate fridge if you can

For those who really want a mind blown check out aquaponics - that will be my winter project after the charcuterie fridge. 50 plate size trout a year plus veg - yes please!

Aquaponics yes sir I know a little bit about it :oops:
http://www.backyardaquaponics.com/forum ... f=18&t=663

Aquaponics is bad ass! Need a big space though and unfortunately for me it's not realistic to dedicate that much space to it. I'll watch with interest though Bumper!

You can get a productive system in 6 sq metres