8 Nov
2014
8 Nov
'14
3:38 p.m.
Yes, save all beer bottles and Kombucha bottles, and all beverage bottles
with lids, or lids we can replace. We've already run out of bottles
once. This happened when we put over 6 gallons of one batch's output into
the communal fridges. Currently we are working on getting to a steady
production rate that averages 2 gallons a day. After this we will jump to
an average of 6 gallons / day. The upper limit will only be limited by
our skills at managing rapid growth.
Thank you for asking!
Stan
On Sat, November 8, 2014 4:42 pm, Patrik D'haeseleer wrote:
Hi all!
How are you guys doing on collecting beer bottles - should we save all
beer
bottles generated at the Omni for you? Or just throw them in recycling?
I'm planning to go buy some trash and recycling bins for Counter Culture
Labs - just wondering whether I should buy a separate one just for beer
bottles, so we can save them up for you.
If you already have a container where you're collecting bottles, just let
us know and we'll tell people to deposit bottles there (just don't expect
them to clean the bottles first, because that ain't never going to
happen...)
Patrik
Patrik
On Mon, Aug 11, 2014 at 9:17 PM, Rikke Rasmussen <
rikke.c.rasmussen(a)gmail.com> wrote:
Hi all,
A quick type-up of my notes for the evening - Stan, Alex, will you take
responsibility for making sure they end up online somewhere (other than
on
the list archive)?
1) Our technical setup is good to go - temperature monitoring, logging
and
graphing all work, all components have been integrated, and Frank is
assembling a deployable setup for next week.
2) We have two established cultures: one from Francisco's vinegar
production, and one from Rikke's Three Stone Hearth strain. A batch of
each
was made on Aug 4th - 1.5L and 3L, respectively - both batches seemed
very
under-fermented (almost no yeasty flavor, little acidity, almost no
sugar)
upon tasting today, and had developed exceptionally thick pellicles for
the
relatively short duration of the fermentation. There was some discussion
as
to the possible explanations for this, and generally agreement that the
most likely is the primary sugar source used (corn rather than cane),
and
the differing chemical composition of different sugars.
3) Alex purchased 8lbs of sugar for the project - thank you, Alex! =)
We
added 60g and 120g of pure white cane sugar to the 1.5L and 3L batches
of
kombucha from last week to boost the fermentation process - the
immediate
CO2 development and evolution of a distinct yeasty aroma indicates
healthy
cultures.
4) A potential line of inquiry that could be pursued with minimal
analytic
equipment would be the comparison across cultures of the influence of
different sugar sources on the pellicle development, measured as the wet
weight of the pellicle at time of sampling. Influence of sugar source
(again across cultures) on pH would also be simple, as would the
relationship of both characteristics to temperature profile.
5) Last, but not least, Alex will not be commuting through the East Bay
on
a weekly basis anymore, and wants to set up a Fermentation Station at
Noisebridge. There is strong historical basis and social support for
this
project, and we anticipate that it will be well receive. As an initial
test
of this theory, we will prepare a 15L batch for the NB fundraiser on Aug
15th. For this purpose, we have taken 4lbs of sugar, the jar of oolong
tea,
and two buckets from our supplies at CCL. In addition, we will need to
acquire (or bring from home for now): kombucha starter, a 2gal soup pot,
something to stir with, a kitchen scale, filter cloth (muslin or
similar),
a bunch of bottles, caps and a capper, and possibly a dedicated mini
fridge.
That's everything on my notepad - anything to add, anyone?
/Rikke
On Fri, Aug 1, 2014 at 1:57 PM, Francisco Jimenez <
francisco(a)tucanvinegars.com> wrote:
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Biohackers(a)lists.sudoroom.org
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Thank you Rikke and friends of
cross-pollination.
I first apologize all of you guys for no to be involved in all events
and
mettings of the group but I need to say that I have a lot of things
dealing
with at the same time, specially I am looking for a part time job plus
re-colated my vinegar workplace and some other thing consuming time and
energy.
I need to let you know guys that I brought a some glasses, a big mouth
1
gallon container and a scoby made out of a vinegration process and I
think
it is interesting for us to work with it. I put it inside the
refrigerato,
that one that it is alone at the Sudo kitchen. It is in a small glass
container at the refrigerator's door. I leveled it.
I going to be around the SR those days in the afternoon available if
some
of you guys want to contact me for just talking about anything relate
to
the colective.
Thank you very much all of you and I hope to see you on Monday,
Francisco
-------- Original Message --------
Subject: Re: Monday 7/21 activity & followup
From: Rikke Rasmussen <rikke.c.rasmussen(a)gmail.com>
Date: Thu, July 31, 2014 3:34 pm
To: Francesco Capodieci <fgcapo(a)gmail.com>
Cc: stan(a)ana.com, Francisco Jimenez <francisco(a)tucanvinegars.com>om>, Alex
Alekseyenko <alex.alekseyenko(a)gmail.com>om>, biohackers(a)lists.sudoroom.org
Awesome, Frank, thank you so much for the cross-pollination effort, and
my sincerest apologies for not being there in person to support said
effort!
Speaking of cross-pollination, I went to the Counter Culture Labs
meeting
last week - they are still very focused on building out their space and
attracting new members/projects to fill it, so they were very eager to
accommodate the Fermentation Station. That said, they do also have rent
to
cover, so I made the agreement on our collective behalf that we would
pony
up the cash for 2 reduced-rate memberships ($25, I believe...possibly
only
$20, my notes are unclear) in return for a dedicated portion of the
outer
space for our set-up.
As for SF Biohackers, Matt Harbowy (founding member and primary
financial
baclker for CCL) also proposed that we could trek out to the Sunset to
check out his home lab - it could probably fit 10-12 folks in a meeting
situation, maybe 6-8 working in clusters...I've only seen it once about
6
months ago, so my memory is a little fuzzy, but it sounds like a sweet
setup, and may be worth checking out?
Last, but not least - I think we have the clear makings of 3 separate
sub-projects/groups that all tie together, focusing on 1) the
gastronomical
aspects of kombucha/vinegar/beer/yogurt/kefir/etc. production (that
would
looking at the correlations between environmental conditions and
chemical/flavor profiles), 2) the molecular aspects of same (such as
species identification and characterization, manipulating species
composition, looking at cellulose production, and engineering
individual
species for specific chemical/nutritional/etc. profiles, and 3) the
technical development of bioreactors/cultivators for all of these
awesome
microbes.
Anyhow. Sorry for being a total flake this week, will endeavor to do
better next week. See you on Monday!
/Rikke
On Wed, Jul 30, 2014 at 9:44 PM, Francesco Capodieci <fgcapo(a)gmail.com>
wrote:
_______________________________________________
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I met with a couple of people from the following
group who are
interested coming to our meeting next Monday:
http://www.meetup.com/SF-Biohackers-Meetup/
<http://www.meetup.com/SF-Biohackers-Meetup/>
They are interested not only in bioreactors but in genetically
modifying kombucha yeast. We agreed to put ideas and research into a
wiki. Stan, is Sudo Room's wiki a good place for this?
I will have some progress on the (sensor -> arduino -> raspi -> web
browser) setup to show next week.
Frank