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As it turns out, the egg incubator worked very well as a fermenter - I made some tasty natto black beans, as well as wild ferment black beans in it. I fermented both types for about 23 hours (I could've probably taken them out a bit sooner than that), at 39 degrees C. Now I'm experimenting...

Oh, so sorry to hear about the incubation gone wrong... I use a small digital thermometer inside the incubator, in addition to the built-in one, to try to avoid a potential accident. The sprouting idea on top of the incubator is so cool - wish I could use it, but the lid on mine is dome-shaped...

Has anyone tried using their incubator to ferment things (yogurt, etc.) in, or as a dehydrator? I'm testing out using my spare incubator (50-60 egg capacity) to make natto black beans in one container, and wildly fermented black beans in the second one (see pics). I'm curious if anyone else has...