Aussiedistiller, Home Distilling, Moonshine, Home Brew

Doubleuj wrote: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 would keep the controllers seperate.
A PID will pulse the power, in ms, to get a smooth temp change. Great for a heating element, would stuff a fridge. The sestos will allow you to change back to on-off mode for fridge mode, but it would be a bugger forgetting to change it and killing your fridge. Another thing is the compressor delay, for a fridge you want a couple of minutes, for brewing you want it off, more crap to have to change. Also what happens when brewing runs late, and you forget to put the pid controller back on the fridge? No so good for than pancetta/etc that you have spent time and money on.

For the curing chamber:
I've never seen/used that pre-build dual controller but I think I would go with it. Looks pretty neat. I used a standard stc temp controller and ebay humidity controller for mine. For creating the humidity I used a ebay pond fogger, works great. Just make sure the one you pick includes the power supply.

For the brewery:
The stc will actually do a decent job, but a pid (such as sestos) will help smooth out the over and under shooting. A lot of the sestos packs are sold with really crappy temp probes, so consider buying a better one separately.


A pic to motivate you

Great post kev :handgestures-thumbupleft:

rumdidlydum wrote:Great post kev :handgestures-thumbupleft:

:text-+1:
Thanks Kev, thats exactly what i needed, guidance in the right direction.
im now going for two separate units.
Ill start a build thread as soon as i gather some equipment

Aussiedownunder01 wrote:You can get a productive system in 6 sq metres

Capital aquaponics was selling a 100 fish 2.4m2 system before they closed last year. Been talking with the owner, and reckon a build is pretty straight forward. Tig welding course in May will help too ;-)

Aussiedownunder01 wrote:Aquaponics yes sir I know a little bit about it :oops:
http://www.backyardaquaponics.com/forum ... f=18&t=663

Mate is that your build? Hats off, that is awesome! Actually I should say builds, having worked through your thread. Great resource, thank you.

OzKev wrote:

Doubleuj wrote: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 would keep the controllers seperate.
A PID will pulse the power, in ms, to get a smooth temp change. Great for a heating element, would stuff a fridge. The sestos will allow you to change back to on-off mode for fridge mode, but it would be a bugger forgetting to change it and killing your fridge. Another thing is the compressor delay, for a fridge you want a couple of minutes, for brewing you want it off, more crap to have to change. Also what happens when brewing runs late, and you forget to put the pid controller back on the fridge? No so good for than pancetta/etc that you have spent time and money on.

For the curing chamber:
I've never seen/used that pre-build dual controller but I think I would go with it. Looks pretty neat. I used a standard stc temp controller and ebay humidity controller for mine. For creating the humidity I used a ebay pond fogger, works great. Just make sure the one you pick includes the power supply.

For the brewery:
The stc will actually do a decent job, but a pid (such as sestos) will help smooth out the over and under shooting. A lot of the sestos packs are sold with really crappy temp probes, so consider buying a better one separately.


Nice product there Kev!

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

This is the link to it as it didn’t open for me and this will save me time finding it
http://www.aussiepitmasters.com.au/view ... rie#p21732
Edit; It didn’t open :handgestures-thumbdown: the thread is called “going to have a crack at salami” by fishfood in general discussion.

Use the umai bags no humidity control needed :handgestures-thumbupleft: my 10kg batch of salami came out great

I had to google umai bags but they look awesome :handgestures-thumbupleft:
Thanks Nath :handgestures-thumbupleft:
How do they work?

They work really well mate! they are a special perforated casing as such..which allow for moisture to escape during the curing process. It also prevents case hardening so you have no issues with the sausage not curing properly. I add in my bactoferm TSPX starter culture with Cure#2 salt and the sausage ferments out in around 70 hours then into the fridge. I catch a fair few pigs witht the dogs and the fat pigs that come off the bunya nuts are perfect candidates :handgestures-thumbupleft:. I will add a photo of my salami in the casing when I get home, they have just reached 35% weight loss.

the process...

here the salami is at 15% weight loss..

That's awesome ^:)^

That’s really good. I don’t have a Charcuterie fridges as yet, so this will allow me to get started on Salami!! :handgestures-thumbupleft:

Certainly opened another avenue.

What sort of vacuum sealer do you use?

Hey mate I just use a vacuum sealer from aldi..as long as it has the moist food option your laughing..here's my salami at 35% tonight after 6 weeks..