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Old 11-14-2011, 01:44 PM   #2111
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okay thanks, i was just wondering cause the pictures on page 1 show all four post being used on the outlet
Ah - ok, now I understand why you were having trouble.

Technically, that is a dual outlet, while I was describing the connections to a single outlet. But if you don't remove the jumper straps found on the sides of any modern dual outlet assembly, hooking up to either pair of connections conveys them to the other pair.

fwiw, when I wire temp controllers I just cut a heavy duty extension cord in half to provide the "goes-into" and "comes-out-of" plug and socket...

Cheers!
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Old 11-14-2011, 10:33 PM   #2112
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looks like its working, turned on at least,,,lol. i will plug the fridge in now and keep my fingers crossed.

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Old 11-14-2011, 10:41 PM   #2113
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what is the eaiest way to get the probe into the fridge?

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Old 11-14-2011, 10:54 PM   #2114
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what is the eaiest way to get the probe into the fridge?
Close the door on it.

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Old 11-14-2011, 11:13 PM   #2115
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Thanks flowmaster..that sure worked....past throught tyler once on my way to san angelo...funny seeing people on here from all over

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Old 11-15-2011, 04:08 PM   #2116
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I did a thread search but didn't quite come up with good results on settings to use. What do you think about these:

Freezer (kegorator):
F1: 7.2°C (set point)
F2: 1.0°C (temp swing/range)
F3: 10 (minute delay)
F4: 0 (no need to change)

Fermenter
F1: 20°C
F2: 0.5°C
F3: 5 min
F4: 0

What I've found is that depending on which way you're shooting temps will tend to hover a bit off. So, if you need to warm your fermenter, temps are going to be on the cool side, if anything. OTOH if you're cooling, it will hang on the warm side... reason being that once the controller senses the target temp it stays there. I don't know if this is a good idea, but I've been bumping the set point up/down a couple tenths of a degree to make up for the difference. So, my fermenter is chugging away, keeping things nice and warm, but if my target temp in the carboy is 20.0°C, I may need to set it to 20.3°.

What do you guys think?

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Old 11-15-2011, 05:30 PM   #2117
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Originally Posted by mistercameron View Post
Freezer (kegorator):
F3: 10 (minute delay)

Fermenter
F3: 5 min
There is no rational reason to have the ASD set to anything other than its max value (10 minutes) for a compressor based system. If you are triggering the ASD during normal operations, there are mitigation options available other than killing your compressor.

Quote:
Originally Posted by mistercameron View Post
What I've found is that depending on which way you're shooting temps will tend to hover a bit off. So, if you need to warm your fermenter, temps are going to be on the cool side, if anything. OTOH if you're cooling, it will hang on the warm side... reason being that once the controller senses the target temp it stays there. I don't know if this is a good idea, but I've been bumping the set point up/down a couple tenths of a degree to make up for the difference. So, my fermenter is chugging away, keeping things nice and warm, but if my target temp in the carboy is 20.0°C, I may need to set it to 20.3°.

What do you guys think?
There are all manner of variables that influence what the average, max, and min temp of the liquid will be. The most important thing is to have the probe mounted appropriately to/in an appropriate vessel, and the diff set to your tolerance. Proper probe placement outweighs any of the other uncontrollable variables affecting liquid temps. To get to the level of variance you seem to be shooting for, you will need some extra probes and DAQ gear to see what is really going on, not just what the controller probe is showing. This will all change based on ambient conditions, so you need to add that to the analysis, and control protocols.

I just tape the probe to the side of a vessel, insulate, set the temp and diff to what I want, and call it good. There is nothing wrong with a little variance when fermenting, as long as it doesn't cause the yeast to freak out. Tight temp control (<1F) may not even be what is best for ferming beer.
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Old 11-15-2011, 06:55 PM   #2118
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There is no rational reason to have the ASD set to anything other than its max value (10 minutes) for a compressor based system. If you are triggering the ASD during normal operations, there are mitigation options available other than killing your compressor.


There are all manner of variables that influence what the average, max, and min temp of the liquid will be. The most important thing is to have the probe mounted appropriately to/in an appropriate vessel, and the diff set to your tolerance. Proper probe placement outweighs any of the other uncontrollable variables affecting liquid temps. To get to the level of variance you seem to be shooting for, you will need some extra probes and DAQ gear to see what is really going on, not just what the controller probe is showing. This will all change based on ambient conditions, so you need to add that to the analysis, and control protocols.

I just tape the probe to the side of a vessel, insulate, set the temp and diff to what I want, and call it good. There is nothing wrong with a little variance when fermenting, as long as it doesn't cause the yeast to freak out. Tight temp control (<1F) may not even be what is best for ferming beer.
With the side by side fridge, the cooling is controlled by a fan that blows air over the condenser coils and creates enough positive pressure to blow air through a damper in the side - there's no fridge control of the compressor, as far as I can tell. With the freezer side turned off the fridge can activate the fan all it wants and the compressor won't come on until the freezer warms up too much.

My probe is also taped and insulated to the side of the fermenter. Though I'm interested to see what the actual temps are, I agree that there's not much need beyond what we've done.
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Old 11-15-2011, 07:36 PM   #2119
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Originally Posted by mistercameron View Post

What I've found is that depending on which way you're shooting temps will tend to hover a bit off. So, if you need to warm your fermenter, temps are going to be on the cool side, if anything. OTOH if you're cooling, it will hang on the warm side... reason being that once the controller senses the target temp it stays there. I don't know if this is a good idea, but I've been bumping the set point up/down a couple tenths of a degree to make up for the difference. So, my fermenter is chugging away, keeping things nice and warm, but if my target temp in the carboy is 20.0°C, I may need to set it to 20.3°.

What do you guys think?
I notice that it cools to SP, then shuts off the compressor, which then lets the temp rise to SP+offset, then kicks on the compressor.

So with a 20* SP and 0.5* offset, you average at 20.25* in the chamber.

If you really want to hold at 20*, you need to set your temp to 19.75 with an offset of 0.5. Or to 19.7 with an offset of 0.6, or 19.8 with an offset of 0.4. You get the idea.
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Old 11-16-2011, 05:58 AM   #2120
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there's no fridge control of the compressor, as far as I can tell. With the freezer side turned off the fridge can activate the fan all it wants and the compressor won't come on until the freezer warms up too much.
I forgot you are using a side/side, and have serving/ferming areas. I assumed your were talking about 2 different appliances. Might be worth mentioning that as a reminder since this isn't the s/s build thread you have going.
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