Looking to re-purpose a fermentation chamber to a new/additional task...curing room for charcuterie (dried/fermented meats). Think peperoni here. The concept is very similar to brewing beer, just sub out malt for meat and add different biologic element to ferment meat. Basically, I need 55 degF and about 70% Relative humidity. Very similar to my lager chamber, however,in order to accomplish this, I need to be able to control the humidity in addition to the temp.
Looking for a way to read RH into the BCS and simply turn on a small humidifier if too low, and open up a valve to introduce fresh/dry air to reduce RH it if too high.
Most of the sensors I have found at a Pt100 type and I'm sure we can't read that direct.
Anybody have any ideas?