He is using bulbs, we are using a separate heating room with coolers because our temperature an go up until 39 to 45☌ in summertime. Where I do not agree with the author is the placement of the heating elements. I already have the egg turner the author recommends and it is a very sturdy one. I did a lot of research in the past 2 years, buying other books in the process but found this one the most informative. My problem is that I am not a carpenter and was puzzling with how to make the box surrounding the incubator. I have to be honest, for almost 2 years now I intended to build a completely automated egg incubator in Gaborone (Botswana). This author knows what he is talking about. So am I happy I purchased the book? Short answer, YES. I am sure I can figure out on my own ,(with the information provided ) any of the measurement details I mentioned that are missing. I would most definitely recommend this book to anyone struggling with planning to build their own incubator. The book shows diagram that explains measurements, but seems as if the details offered were not complete, and should've explained more on the spacing below the electronic thermostat, and also, the closing up of this feature. There was also another measurement detail that was lacking, and it was with the outside thermostat electronics. spacing between egg rack, and lock down tray, as well as spacing requirements for adding additional trays, and best spacing from top tray to top of incubator. The only reason I didn't give it a 5 star rating, is I felt it lacked a few specifics when laying out measurement details, i.e. It even supplies links for all mechanical parts of the build (which, by the way, are more affordable than I expected). It was written in simply layman's terms, and well organized. I almost was agreeable to a 5 star rating for this book, and PLEASE, do not get me wrong, THIS BOOK IS VERY HELPFUL. To learn more about how and for what purposes Amazon uses personal information (such as Amazon Store order history), please visit our Privacy Notice. You can change your choices at any time by visiting Cookie Preferences, as described in the Cookie Notice. Click ‘Customise Cookies’ to decline these cookies, make more detailed choices, or learn more. Third parties use cookies for their purposes of displaying and measuring personalised ads, generating audience insights, and developing and improving products. This includes using first- and third-party cookies, which store or access standard device information such as a unique identifier. If you agree, we’ll also use cookies to complement your shopping experience across the Amazon stores as described in our Cookie Notice. We also use these cookies to understand how customers use our services (for example, by measuring site visits) so we can make improvements. You can use fresh yogurt gifted to you by someone who has made their yogurt with an heirloom starter (for you kombucha fans, this is like a friend giving you a SCOBY).We use cookies and similar tools that are necessary to enable you to make purchases, to enhance your shopping experiences and to provide our services, as detailed in our Cookie Notice. Cultures that incubate at lower temperatures won’t work in an Instant Pot. When selecting an heirloom starter, make sure yours is thermophilic, which incubates at 110☏. Freeze-dried heirloom starters keep in the freezer forever. Usually there’s a packet of starter for your initial batch, and one for a back-up if something goes awry. This includes making a new batch every week or so to keep the culture healthy and robust. “Heirloom starter” sounds fancy, but it’s just a starter that can culture batches of yogurt more or less indefinitely. It comes to you as a freeze-dried powder in small envelopes. Heirloom starters can also be purchased from a specialty retailer (I like Cultures for Health).This will work, but only for a few batches, because the culture isn’t strong enough to go on for more than two or three generations. Any plain yogurt from the grocery store can be used as a starter, as long as it says “active cultures” on the carton.
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