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Author Topic: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile  (Read 27391 times)

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Offline surgtech2006

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #20 on: December 23, 2017, 02:18:51 PM »
I use my sous vide controller to run the nifty little fridge I trash picked during a grocery store remodel.
Ev:
Not that it's related to the thread per say, but would like to know how you're using the ST1000 for sous vide. I was planning on buying a controller or 2 to play around with for a few different projects like my wineador and a proofing cabinet.
Jerry

Offline TXCraig1

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #21 on: December 23, 2017, 08:33:43 PM »
I think it's the difference in ambient. I keep my house around 76-77. Maybe try a smaller bottle of ice - or a partially filled bottle.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Connpatd

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Re: Simple and Effective Bulk Ferment Set-up w/ Temperature Profile
« Reply #22 on: January 07, 2018, 11:12:14 AM »
Going with a smaller ice bottle helped a litle bit but the ice melts a lot more and therefore is not as stable.

I solved the problem by going back to 64 ounces and then adding an old sofa pillow into the cooler between the dough and the ice.  It acts like an insulator and I am pretty much spot on now. 


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