Francius... Hope you remember me from my questions on other videos of yours. After 3 failed attempts at making tempeh, I built my own incubator. I even built a tray for it based on your designs. The incubator and trays turned out very professional. I's using STC 1000 Temp controller.. Im happy to share that today I had my first batch of white, firm and fresh Tempeh. I used 330 grams of soy and got a yield of 580 grams i.e roughly 200 grams per pouch. I thank you for all your videos and guidance in the comment section. Thank you!!

Francius, you are a genius! We talked about the ambient and the tempeh temperatures before and you explained the differences. Somehow it went right over my head. I’ve been able to keep the incubator temperature to 31°C but my tempeh usually got to 34°C (measured with an IR thermometer). I was satisfied with that until I took your advise and taped the temp probe to the tempeh package on my lower rack, after 12 hours. All the tempeh I’ve made in the last two batches are perfect; solid, white and very tasty. You are the MAN! Thanks.

Really appreciate what you’re doing here. I have so much knowledge about making tempeh. Thumbs up Francius.

Thank you for the video! I live in the Netherlands, not in a warm climate. Tempeh is well known here and I wanted to make it myself. . I am a beginner tempeh maker and learn by trial and error. My tools are yoghurtmaker and a analog meat thermometer. My first tempeh failed. Later, when I saw your video's, I understood that the temperature on the bottom was too high. My tempeh laid on the bottom of the yoghurtmaker. The surface was almost right. Second attempt: I put the tempeh higher, on a reck, a few centimetres above the bottom of the yoghurtmaker. Result:. 75 percent was good, 25 percent too hot. Reck not high enough. But after I saw your DIY video , I made my own incubator: I put the yoghurtmaker in a carton box. I made a higher reck, I put my thermometer in the lid of the box. The sensor in the middle/quite low, because that temperature of is important (I learn fast).. 😉 I controlled the temperature by the lids of the box. Open, close, half open. After 12 hours the tempeh was warm, so it produced its own heat, since then I let the box open. And my third attempt did it! Temperature not to high. Nice white tempeh! I am so happy that I didn't give up and that I found your channel. 👍🙏 Good luck everybody. Even in a mild climate you can make your own tempeh.

Thank you for explaining this! I recently burned a batch of tempeh, and I'm now understanding that warmer is not always better. I don't have an incubator, so I use an oven, with only the light switched on. The top tray burned, but the one below it was successful. Perhaps I need to use an empty tray to shield all tempeh.

Greetings Francius! Thank you for sharing your valuable experience. I admire him and congratulate him for the care and dedication in making his videos! I would like to know what is or should be the AMBIENT TEMPERATURE OF THE ROOM to cure or finish incubating the tempeh after the first 15 hours of the process? I live in the equatorial zone where the average temperature ranges between 30°C. and 34°C. (86°F.~ 93.2°F.) I would like your advice on how to effectively lower the temperature inside the tempeh in this climate during the most active phase of fermentation. With appreciation, your fans from Venezuela.

Francius, I should have asked you this a long time ago. When putting the cooling fans on the top of the incubator should the outside air be blowing into the incubator, or should the fan be pulling the warm air out? Thank you for your help. Bruce

Thank you for the videos. I've watched almost all your videos concerning tempeh. I am a beginner in tempeh making. I bought a little tempeh starter and now I am preparing my own starter. Now is the 8th day and the rice cake with spores and mycelium is drying without lids but is still a little wet. My question is can I increase the temperature in the incubator to dry the cake faster and to what limit? What maximum temperature do the spores tolerate and retain viability? Can I put the drying cake in an oven say at 50 degrees Celcius to speed up the process? By the way very beautiful music - what is the composition and who wrote it? Thank you very much.

How much space needs be between the lights and the first tray and I saw in one video you had a plastic cutting board as a heat deflector can you tell me what your experience has been.

Can you tell me where to buy the exhaust fan you use in your DIY incubator?

Do you mind if we do it with a ceramic heater without light? Is light necessary? Thank you.

Which probe placement do you recommend for absolute beginners like myself? When you say you tape it to the bottom of the box, so it is not touching any tempeh, just taped right to the bottom floor of the box itself? Or on tempeh on the bottom rack? It seems from this video you taped it to the bottom tempeh i will likely only use one rack shelf ever, so with only 1 rack where do u recommend i keep the probe? About taping to the tempeh, won't that only control the temperature of that one bag that you have it taped to? My apologies for all the noob questions,but I hope to get good at this and pay it forward Cheers

Greetings Francius, here I am again! hahahahaha I have another concern... What should be the INTERNAL TEMPERATURE of Tempeh during the fermentation process? They should be the same 31°C. of the surface of the cakes or a little greater? I think that by controlling the internal temperature we could further ensure the success of the fermentation. His pupil, Sergio.

Where can I find the exhaust fans you use?

Thanks Francius! What if the tempeh grows black fuzz on one side but not the other side. Is it still safe to eat? Thanks!

Excuse me can I ask a question? If the ambient temperature is higher than 33 degrees, how to control the temperature by fan? I used the fan according to your instructions but failed many times. Thank you!

I also want to ask HOW CAN TEMPEH BE MADE THICKER THAN 1"? I think it is called "Malang tempeh"? Very thankful.

Hi fransis my tempeh spoiled from cold i tried so many times . In jordan the weather now is cold