Recent content by nicoharris

Finished my buildout! Here's a pic in case anyone gets inspired to build a similar freezer. Without the Ranco it gets super cold! I'll try to post some photos from the buildout soon.

Seems like this thread would make a good sticky for others trying to build a chest freezer.

It's definitely safe. The large majority of human pathogens cannot grow in media below pH 4.6 (which this is likely closer to 4.1-4.3)--FDA says any fermented food below pH 4.6 is safe. To my knowledge, there are no human pathogens that look like that pellicle. My bet is it's brett.

Hi, I need a place to put all this food. Does anyone know how to convert this thing into a chest freezer? I’m sorry if this has been covered before—I looked for awhile and can’t find any threads with the pertinent info. Thanks in advance for your help!

Would love to get a plate/slant if you have any. I'm located in Oakland. Willing to trade etc. Thanks

Can't believe this is still available! Wow!

Wow! Nothing robotic about it.

Wow! What a deal! Too bad I already have two stout tanks and a brite or else..... I use iodophor on the gasket.

$1500 or best offer

I can throw in this peristaltic pump for an extra $300

more photos...

photos...

I had this unit custom manufactured for culturing yeast and bacteria. I replaced the mixing arm with a y-connection to allow for non-mechanical agitation of the fermentation broth--this will allow for the cultivation of organisms that are hindered by mechanical agitation (eg. bacteria). A...

Hi, I have a fermenter that must be kept at 90 degrees (not for beer--butanol). I am trying to figure out the best way to control the temperature. Ideas I have so far are to use a hot water heater in conjunction with a heat exchanger that is controlled by a ranco temp. controller (which has...

I would guess some compound similar to acetate was produced by a wild bacteria or yeast. You might want to post this in the science forum to get a more precise answer.