[Biohackers] Does Fermentation Station need a steady stream of beer bottles?

Sat Nov 8 15:38:56 PST 2014

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 at 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 at tucanvinegars.com> wrote:
>>
>>> 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 at gmail.com>
>>> Date: Thu, July 31, 2014 3:34 pm
>>> To: Francesco Capodieci <fgcapo at gmail.com>
>>> Cc: stan at ana.com, Francisco Jimenez <francisco at tucanvinegars.com>, Alex
>>> Alekseyenko <alex.alekseyenko at gmail.com>, biohackers at 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 at gmail.com>
>>> wrote:
>>>
>>>> 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
>>>>
>>>
>>>
>>
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