2:22 I didn't know Snoop Dogg was into fermentation chambers... (maybe for his smoke?) JK! Just found your Soy Sauce videos and your channel and subscribed. Looks like a lot of cool stuff to watch.
Funny, got my book on Monday and haven't been have to put it down since! I had been forgetting how much I love fermenting and now it's back. I took care of my kombucha and Jun SCOBYs yesterday, which I hadn't done in months. I've become a bit obsessed with making shoyu and miso in the past few months, that's why I bought the book. I have to say that I've been trying to find a kioke online (because I'm not a wood worker) and becoming pretty hopeless. haha Your fermentation chamber looks great, I'll probably start with that to make koji! Until I find a kioke, I can still use my koji to make amazake and miso! Keep posting about all that, I'll be following your progression!
Did you consider that the Koji(kin)/other molds will produce considerable heat once their fermentation gets very active? If the ambient temperature is set to 35deg C, the fermentation products internal temperature might be considerably higher (high enough to rather push it to sporification, e.g., Tempeh, or at least produce off-flavours, different yield etc.) Or do you reckon that this is a neglible/no problem? Just wondering, cause i am building a similar system (except with my complete on hardware design as well for ...no particular reason), however, I plan to also submerge sensors into things i ferment and experiment with those temperature offsets and how it impacts things.
The recipe I followed said to place the probes in the actual koji tray with the beans and wheat. Now, I did totally forget to do that and I did have spores blowing in the wind like crazy. I’m going with it to see what it tastes like but I’ll make a second batch and compare.
@@ColinMakesAllTheThings Interesting, keep me posted! I am curious (since I am hopefully soon going to make my own mistakes -- sadly building hardware from scratch makes things more lengthy haha). Maybe we can exchange more in the future, love the series (found you over reddit just now)!
@@ColinMakesAllTheThings Basically on schedule! I wanted to have Miso/Tamari production going since last year, but I guess moving and starting a new job kinda delayed things (that and 1 million other fermentation projects...I might be a bit too...overzealous with my ambitions :D)
@Colin Makes All The Things I was just watching the vids and thinking that they are my favorite books right now. I am also a sucker for older culinary books, like Pepin's La Methode. Culinary trends have changed, and what people are interested in has changed. La Methode (at least the print that I have) has a black and white illustrated meat curing techniques. Freaking legit.
I would suspect that this would heat the entire room, significantly. A beverage fridge, adding reptile heating strips would hold the temperature better because of the insulation
Hey there, i want to build a new incubator and am worried about this. Is a greenhouse really that poor an insulator? I thought the whole point of it is to trap heat Also, master fermenter David Zilber used a vinyl-covered metal rack and he is veryyy experienced. The cover in this video is PVC. The one i want to buy is Polyethylene . Do you happen to know how these.materials compare in terms of insulation? I don't want to waste my hard-earned money so it'll really help me to know.
That is true, a beverage fridge would hold better but is significantly more expensive. If you are just getting into the hobby, this is the bare-bones way to go, and it doesn't heat up my room too bad.
Very nice your video I like it You are great Mentor
Congrats on the functioning Kioke!
Thank you! Cheers!
Great video! That fermentation chamber is super cool!
Thanks!
Amazing! Curious what the dimensions ended up being? Did you make a captured bottom?
Yes, it was a captured bottom. This kioke had 12 staves, edges cut with a 15º bevel. Each Stave was 2.5” by 10".
2:22 I didn't know Snoop Dogg was into fermentation chambers... (maybe for his smoke?)
JK! Just found your Soy Sauce videos and your channel and subscribed. Looks like a lot of cool stuff to watch.
That was David Zilber, he wrote the majority of The Noma Guide to Fermentation!
Funny, got my book on Monday and haven't been have to put it down since! I had been forgetting how much I love fermenting and now it's back. I took care of my kombucha and Jun SCOBYs yesterday, which I hadn't done in months. I've become a bit obsessed with making shoyu and miso in the past few months, that's why I bought the book. I have to say that I've been trying to find a kioke online (because I'm not a wood worker) and becoming pretty hopeless. haha Your fermentation chamber looks great, I'll probably start with that to make koji! Until I find a kioke, I can still use my koji to make amazake and miso! Keep posting about all that, I'll be following your progression!
Check out Quercus Cooperage for a kioke !
Did you consider that the Koji(kin)/other molds will produce considerable heat once their fermentation gets very active? If the ambient temperature is set to 35deg C, the fermentation products internal temperature might be considerably higher (high enough to rather push it to sporification, e.g., Tempeh, or at least produce off-flavours, different yield etc.)
Or do you reckon that this is a neglible/no problem?
Just wondering, cause i am building a similar system (except with my complete on hardware design as well for ...no particular reason), however, I plan to also submerge sensors into things i ferment and experiment with those temperature offsets and how it impacts things.
The recipe I followed said to place the probes in the actual koji tray with the beans and wheat. Now, I did totally forget to do that and I did have spores blowing in the wind like crazy. I’m going with it to see what it tastes like but I’ll make a second batch and compare.
@@ColinMakesAllTheThings Interesting, keep me posted! I am curious (since I am hopefully soon going to make my own mistakes -- sadly building hardware from scratch makes things more lengthy haha).
Maybe we can exchange more in the future, love the series (found you over reddit just now)!
Oh you know I know what you mean haha! I thought I’d be brewing in March!
@@ColinMakesAllTheThings Basically on schedule! I wanted to have Miso/Tamari production going since last year, but I guess moving and starting a new job kinda delayed things (that and 1 million other fermentation projects...I might be a bit too...overzealous with my ambitions :D)
Two peas in a pod !
What's the brand of the heater please. All my heaters I used don't restart automatically when temperature drops.
Thanks!
I use one that just stays on all of the time, but I hook it up to an Ink Bird temperature controller.
Looks amazing! Thank you for sharing.
Thanks, No problem!
Awesome vid-awesome books.
Thanks! Someone else just mentioned them, should I do more videos about cook book recommendations?
@@ColinMakesAllTheThings I'd watch em!
@Colin Makes All The Things I was just watching the vids and thinking that they are my favorite books right now. I am also a sucker for older culinary books, like Pepin's La Methode. Culinary trends have changed, and what people are interested in has changed. La Methode (at least the print that I have) has a black and white illustrated meat curing techniques. Freaking legit.
great video!
Thanks!
This is great!
Thanks!
I would suspect that this would heat the entire room, significantly. A beverage fridge, adding reptile heating strips would hold the temperature better because of the insulation
Hey there, i want to build a new incubator and am worried about this. Is a greenhouse really that poor an insulator? I thought the whole point of it is to trap heat
Also, master fermenter David Zilber used a vinyl-covered metal rack and he is veryyy experienced. The cover in this video is PVC. The one i want to buy is Polyethylene
.
Do you happen to know how these.materials compare in terms of insulation? I don't want to waste my hard-earned money so it'll really help me to know.
That is true, a beverage fridge would hold better but is significantly more expensive. If you are just getting into the hobby, this is the bare-bones way to go, and it doesn't heat up my room too bad.
@@ColinMakesAllTheThings all true. Beverage refrigerators eventually break though, and are tossed - we look for broken ones
Can u use it to grow koji,or to grow mushrooms.?
Absolutely! I grew Koji in it for soy sauce!