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

Sat Nov 8 22:57:02 PST 2014

OK - I'll buy an extra bin to collect bottles for the Fermentation folks,
provided you guys take responsibility of maintaining it: keep the fly
population under control, empty and clean the bin on a regular basis,
recycle any extras, etc.

Patrik

On Sat, Nov 8, 2014 at 3:38 PM, Stan Osborne <stan at ana.com> wrote:

> 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
> >>>>
> >>>
> >>>
> >>
> >> _______________________________________________
> >> Biohackers mailing list
> >> Biohackers at lists.sudoroom.org
> >> https://lists.sudoroom.org/listinfo/biohackers
> >>
> >>
> > _______________________________________________
> > Biohackers mailing list
> > Biohackers at lists.sudoroom.org
> > https://lists.sudoroom.org/listinfo/biohackers
> >
>
>
> _______________________________________________
> Biohackers mailing list
> Biohackers at lists.sudoroom.org
> https://lists.sudoroom.org/listinfo/biohackers
>
-------------- next part --------------
An HTML attachment was scrubbed...
URL: <http://lists.sudoroom.org/pipermail/biohackers/attachments/20141108/767ca785/attachment.html>