Fermentation Alerts

[Grant R Baker]

Just spooted this on a IT Geek forums ... and thought it may be of use to those Homebrewers who really want to control their fermenting brews or keep an electric on on them whilst at work.

 ---> LINK

but it is targetted at BBQ cooking... don't ask me I don't know why you would want to have remote alerts re your BBQ temp target..

I am sure there has to be a better way than this...

Worth a laugh anyway...

[Hillman]

why you would want to have remote alerts re your BBQ temp target

If you were smoking a beef brisket to an exact internal temperature of 54.5 degrees C over the course of 20 hours, you might want one of those things. Prepare to lose yourself in the world of American bbq . . . 

 

ETA: That's an interesting idea to use one of those to monitor fermentation though. Do you think you could wire up a fridge to take the place of the fan in that system?

[Grant R Baker]

It would depend on the volatges coming out of that power/fan connector.... A working fridge wouldn't need it though.

[Hillman]

So you'd just be using one of these to monitor the fermentation, not actually control the temp? As I understand it the CyberQ regulates the fan in order to control the temperature of the bbq pit, in the same way that a tempmate regulates the temperature of the fridge/heat source by turning it off and on. The CyberQ is just way more sophisticated in that it also happens to send data from the probes to a computer. Or did you have a different use in mind?  

As ridiculous as it sounds, if you're a professional pit master that data is really useful, especially in something like brisket which plateaus for several hours during the cooking process. There's a version of that device that monitors two pits at once, for the hard core. It would probably be really useful in brewing, as it would take some of the guess work out of cropping yeast and give you some pretty solid information on the arc of fermentation without needing to take samples on a regular basis. I know you weren't really serious, but if you could make this work it would be pretty cool.

ETA: Woah, the one in the image you posted monitors three pits and has wifi. That's crazy.

[Liam Callaghan]

I use one when I am making salami, if they get too hot the fat renders out of them, same with making bacon as the meat can dry out.  No point making a diet salami, the fat is the best bit!

[Grant R Baker]

Dude : is there a food stuff your don't make..?  But good point.

[Liam Callaghan]

Yeah mate, I can't make cheese or have chickens.  Under orders from the missus.  Apparently you have to leave something for when you retire...

Bacon, salami and cured whole muscle joints are an awesome hobby, chilli coated pastrami fresh for work lunches....  Getting hungry haha!

[Chad Keven]

chilli sauce, gherkins

[Liam Callaghan]

Gherkins... Man home made gherkins are the best!  Especially on top of a hot spicy chorizo or home made burger. yum!

Never tried chilli sauce although I have often added too many in a batch of ketchup.  I usually dehydrate my chillis or give them away, I can never seem to get a constant heat from them, they are blow you head off hot or mild as from the same plant.

Grant hit me up if you ever want to make bacon or pastrami, easy as to do so long as you have a smoker and a heat probe.  Alarmed is optional ;p

[Grant R Baker]

ahhh don't tempt me. If I start another 'hobby' her-in-doors will shoot me.

 

Was thinking of the economics of home made bacon the other day tho. Without access to a local farm the best around here is PacknSave which sells whole carcass for about $10 a kilo.

Even if only a third of that was made into bacon that is not too bad since supermarkets sell for $6-10$ per 250grams.

Really think I'll wait until we are able to run some pigs or at least purchase a weenier or two.