Docrjm

My unit has the 1.19 firmware...boohoo. However it is much quieter than the polysci chef series. Usually don't use a built in timer anyhow. Have a couple of timers that are stand alone, that can then be moved to whatever room I am in, this is easier imho than having to hover near the device.

I received the device in about 10 days from ordering.

Matt Can you let me know the dimensions of the vac at the level of the feet, just wondering about trolley size that it might fit onto. Thanks in advance Raymond

Just got the black version. I have to say that it is visually more appealing in real life vs on the website. The packaging is aesthetically pleasing. Interesting that the manual is on a memory stick, total of 15 pages. Feel that as they were using the stick that a small table similar to that included with the polyscience could have been added. I do have the sous vide dash app, but thinking more of other users in the house.

Will be picking mine up tomorrow, will see what I can do.

the 3/4 are basically the same as those from polyscience, same size and same material, 600 more and $30 cheaper.

Ttogull Thanks for the tips. This is my first chile ferment, as with all things will get tweaked.

Thanks for your words of encouragement. The 48hrs is more to keep my wife happy. I added the oak to hopefully get an aged quality to it. Have you tried that?

Tabasco is fermented for more than a year in oak barrels, I have read around re fermentation. Original plan was to get a 20L barrel and ferment in that, but was tardy in my ordering. Have home aged some tequila in a small oak barrel(1L) and it was well aged in a few weeks. I am not planning to taste as I go, but will keep an eye on the water lock to ensure ongoing fermentation. I want to bottle it in some amber boston rounds to create a more "medicinal" look, day job is a General Practitioner, but my wife wants a bottle that will highlight the red colour.

I'm just winging it mainly. I am under instruction to try it 24-48hrs prior to serving to anyone else, If I am in the ER then it gets tossed

Rotuts I used the kefir starter as it is not just lactic acid bacilli, but has some yeasts also. Will keep you posted. I am planning to let it ferment for about 2-3 months. I will then check the acidity and bring the ph down to a shelf stable level.

Thanks Rotuts Below are some of the peppers, I added about another 20lbs, leaving out the apple peppers in the subsequent market runs.

I have started to ferment some hot pepper sauce. Using a mixture of Jalapeños, Habaneros a version of a Thai red chile and a couple of pounds of apple chiles. Bought the apples by mistake, as they have less heat than a sweet red pepper. I added them to the blended mix, as I figured that they would add some sugar for the ferment. As my wife is leary of fermentation at home, I helped kickstart the process with a kefir starter. I have everything in a 3gallon carboy. I added some toasted oak chip teabags to give hopefully some additional flavour.

For anyone considering the polypropylene balls as insulation, USP(United States Plastic) sell them for approx $65 for 1000, instead of the polysci 400 for $99.

I own a couple of Kuhn Rikons, purchased as a set from Chefs Resource. A little more expensive, but you get two pots. Use them every week.

Very envious, saving up the pennies, wife wants a a new couch and I want the vac sealer. We have a deal, I come up with 50% of couch and I can get the vac sealer

Currently I use a foodsaver, purchased at costco, but have my eye on a chamber vac. Have a look at chefsteps, they use the water displacement method and ziploc bags quite a lot, despite having a chamber vac. This is done, I believe, to show that you do not need a vac sealer for basic sous vide cooking.

Jeff Is there any possibility that you will bring out a reasonably priced custom cut cambro lid for the 18" x 12" cambro? Currently, I use several sheets of plastic wrap when doing a long cook.

Although seeing a new feature that is firmware enabled and not hardware is always a tad frustrating. A reasonable (read cheap) factory upgrade would also be fair.

Just ordered one, to go along with a polyscience chef series that I have on hand. Looking forward to the versatility of two set ups. To Jeff Wondering if the firmware is user update-able? Raymond