- Mar 19, 2017
- 8
- 10
Background:
I live in the SF Bay Area, the outside RH has been about 80%.
I am in the process of building my first curing chamber. A couple days ago I received a wine fridge (I understand that smaller spaces can be harder to control, but given the room I have to work with, a small wine fridge was my best option) and a thermometer/hygrometer.
I have had the fridge running, with nothing in it for a couple days now. When the fridge is set at 56* the thermo/hygrometer reads about 57* and the RH fluctuates throughout the day between 75% to 82%, usually staying around 80-81%. I'm not sure, but based on the reading I have done, the RH seems a bit high to me for an empty fridge.
Am I mistaken? Is this normal and I will likely need to install a dehumidifier rather than a humidifier? Is it because we are coming out of a very wet winter and as spring and summer creep up the outside RH will drop?
I'm going to get another hygrometer for a second reading and see if that gives me any different data.
Any thoughts from folks who have more experience would be appreciated, I'm not scared to tinker with controls and wiring but building this chamber is all a learning experience for me as I'm a butcher, not an electrician.
Thanks.
I live in the SF Bay Area, the outside RH has been about 80%.
I am in the process of building my first curing chamber. A couple days ago I received a wine fridge (I understand that smaller spaces can be harder to control, but given the room I have to work with, a small wine fridge was my best option) and a thermometer/hygrometer.
I have had the fridge running, with nothing in it for a couple days now. When the fridge is set at 56* the thermo/hygrometer reads about 57* and the RH fluctuates throughout the day between 75% to 82%, usually staying around 80-81%. I'm not sure, but based on the reading I have done, the RH seems a bit high to me for an empty fridge.
Am I mistaken? Is this normal and I will likely need to install a dehumidifier rather than a humidifier? Is it because we are coming out of a very wet winter and as spring and summer creep up the outside RH will drop?
I'm going to get another hygrometer for a second reading and see if that gives me any different data.
Any thoughts from folks who have more experience would be appreciated, I'm not scared to tinker with controls and wiring but building this chamber is all a learning experience for me as I'm a butcher, not an electrician.
Thanks.
