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nguye569

Are you monitoring Air or Water temperature

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I'm currently modding a wine fridge to get to the temperature needed to dry age. I wanted to ask if you guys are measuring the air temperature or water temperature? I currently have a hydrogmeter in the fridge to measure the air temperature, but I get readings anywhere from 32 - 46 in a given 24 hour period. Should I be more concerned with the temperature of a glass of water in the fridge rather than the air temperature?

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21 hours ago, nguye569 said:

I'm currently modding a wine fridge to get to the temperature needed to dry age. I wanted to ask if you guys are measuring the air temperature or water temperature? I currently have a hydrogmeter in the fridge to measure the air temperature, but I get readings anywhere from 32 - 46 in a given 24 hour period. Should I be more concerned with the temperature of a glass of water in the fridge rather than the air temperature?

Air temp is fine.  I use a sensorpush that gives me temp and humidity with graphing.  I also have their Wifi gateway, so I can see all sensors and receive alerts when they go out of my settings.  You're fridge should really never go ahead 40-41 degrees, when set at 34-35.  There is a swing, but my fridge swing is 31-35.  Very rarely on a defrost cycle will it push closer to 40.   I have to be honest with you, wine fridges are not the best for dry aging.  Unless your wine fridge is an expensive one, none are fan driven cooled.  This leaves huge areas of temperature uneveness throughout the cabinet.  Lower will be colder than the top etc.  If you really want to do this, I suggest a fan driven fridge to get safe and predictable results.  

 

I dry age in a normal size fridge with a fan, UV light, and am able to get super consistent results.  The fridge is fan driven since it is full size and then i have a desktop fan constantly moving air inside the fridge cavity with a UV purifier for added safety and odor.

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I got a desktop fan in there and just ordered an inkbird temperature controller so I can control the temperature swings a bit more. I plan to have the inkbird's temperature probe closer to the meat so I can make sure the air by it is withing range and will set my other thermometer at a different level to make sure i'm getting enough circulation with the fan.

 

Hopefully this helps stabilize the temperatures, if not i'll switch over to my chest freezer and control it with the inkbird.

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