[foodhackingbase] Experimental fermenter at sublab operational

[Benjamin Kiessling]

Hi everybody,

we've just got our experimental fridge-based fermenter up and running
last week. The first two batches of traditional tempeh worked out nicely, too
although the rather unconvential chickpea tempeh turned out to be an
utter failure. 
Sadly there aren't any pictures yet, but there is a rough description
(in German) at [0]. The whole shebang is a rather more hackish setup
than Apfelbecks fermentation box utilizing a peltier element-fitted
fridge.  All we added is an H bridge and a uC connected to the NTC
inside. The temperature control is rather crude but Aspergillus seems
hardy enough to thrive 2-3K below or above the optimal temperature.
I'd like to experiment with other (food-)stuff but I don't have access
to the more interesting cultures (e.g natto), so may be if some of you
have cultures and bring them to congress I could send my minions to pick
them up.

Regards,
Ben

[0] http://sublab.org/wiki/Fermenter/