Description

For fermenting liquids the mats warm the area about 10 - 20 degrees F over the ambient temperature. The amount would be dependent upon the volume and size of the containers used. Waterproof construction. Flexible. Containers may sit directly on the pad or wrap the pad around the container to increase the temperature.

Our warming mat, are also great for germinating trays, brewing equipment, yogurt warmer, yogurt maker, kefir warmer, foot warmer, pet warmer, reptile pads, plus your feet, and don't forget your probiotics and ferments. Many sizes available

Unit measures 48" x 20” durable soft plastic 120 volts AC runs constant 107 watts 1 year unlimited warranty. The heating panel is a perfect size for up to 30 gallon size containers. Works for our Continuous Brew Containers as well. Fits 10 five-gallon size containers on one pad. Raises temperature of a full 5 gallon carboy by about 10-20 degrees (above ambient temperature). Unit should be placed on a hard surface.

Our heating panels help keep things constant and more reliable. Cooler temperatures take longer to ferment and due to the slower build-up of acetic acids the cooler temperatures are more prone to contamination by mold and pathogens. Regardless if one prefers cool brewing or a faster warmer ferment, or the Continuous Brewing Method, the pH should be at 4.0 or lower for kombucha tea as well as other lactic and acetic acids ferments.

Multiple Uses; kombucha, Kefir and yogurt fermenting, drying herbs or fruits, or germinating seeds. Sprouting seeds, wheat grass, also a neat and clean foot warmer, and a neat lizard playground. Bury the mat under 1-2 inches of sand and place the temperature probe under the sand. Fermenting beer, wine, vinegars, especially great for Kombucha Tea but other fermented pro-biotics as well, or at the same time.

For kombucha brewing, Time and Temperature are 2 of the 4 most critical variables, others being type of tea and sugar. Most researchers seem to favor a 6-8 day ferment at 80 F. (22 C) where a balance between taste and health are believed arrived at. Nowadays that appears to be a little longer, a little sourer ferment at about 10 days. In my opinion, it really matters most to the individual. The kombucha will ferment visibly well in a range from the mid 60’s to the high 80’s. One German researcher thought that a 90 degree temperature to be more optimal. The Home Brewer should keep in mind that at temperatures above 103 F enzymes begin dying off, in the low 60’s the kombucha favorite yeasts go dormant and other yeasts begin to flourish. Temperatures that are too high kill enzymes, temperatures that are too low and too slow drying may promote mold. Different ferments have more desired temperatures; 65 to 75 degree range during primary fermentation for beer, while 70 and 75 degrees as specified in many wine kits. For Kefir brewing, the best fermentation temperature is between 84 F (22°C and 30°C). Which is also ideal for kombucha. Some yogurt needs to be the 100-113 F range, while others like Caspian Sea Yogurt is fine in the 70-80 range. Researchers have found nearly 30 different bacteria and 25 different yeasts in Kefir cultures. Every bacteria and culture has specific temperature requirements. This is why a constant low temperature can't be compensated with a longer fermentation time, or a constant high temperature with a shorter fermentation time. Brewing needs some balance, like hatching an egg. When drying herbs, the right temperature is also important. With too low temperatures and maybe too high humidity, mold develops easily. Too high temperatures kill the life force, the enzymes of the food.

For optimum temperature control use with our Heat Mat Thermostat Without the thermostat, the temperature is expected to be about 10-20 degrees warmer than the surrounding environment and the unit is on constantly. We recommend you do a test run first. Use the same size container as you would for your ferment but filled with water. Allow sitting 12-24 hours and then testing your sample. If it’s too warm try a taller thinner container and/or greater volume. Another method is to add a few coins between the container and the heating pad. Do not use towels or block off the airflow as this may create a heat sink or potential fire hazard. Most pro-biotic ferments are anaerobic (with oxygen) and a closed or enclosed area may starve your ferment. Sprouting seeds, on the other hand go nicely in closets - but there is a tendency for mold to quickly develop. The northern portion of your home is usually a few degrees cooler, and the southern portion warmer and sunnier. The thermostat makes life a little more pleasurable and actually saves on your energy bill.

Ideal for Fermenting probiotics. Kombucha, Ginger Beer, Yogurt, Kefir and Sprouting.

OPTIONAL: Digital Regulator

Temperature Control Range 68 - 98 F (20-35 C). Can Control multiple units up to 500 watts

Features