[sudo-discuss] Omni fermentation restartup

[Ken Litchfield]

Hey Patrik,

Sounds great. I'll plan on being there 6-6:30ish.

Thanks Ken



On Monday, June 29, 2015, Patrik D'haeseleer <patrikd at gmail.com> wrote:

> Thanks Ken & Co,
>
> So great to see some cleanup and organization happening! The fermentation
> corner really had been falling into neglect lately. Really looking forward
> to seeing a more active fermentation community getting together.
>
> Since we're hosting the Fermentation Station, we'd love it if you could
> post any regular Fermentation Station happenings on the Counter Culture
> Labs meetup page. I'll send you an invite so we can add you as co-organizer:
>
> http://www.meetup.com/Counter-Culture-Labs
>
>
> For this Wednesday, keep in mind that we have a lab cleanup day happening
> as well:
>
> Come help clean the lab!
> <http://www.meetup.com/Counter-Culture-Labs/events/223300420/>
>
>
> No reason we can't have both going on at the same time though - the more
> the merrier!
>
> Patrik
>
> On Mon, Jun 29, 2015 at 12:28 AM, Ken Litchfield <litchfield.ken at gmail.com
> <javascript:_e(%7B%7D,'cvml','litchfield.ken at gmail.com');>> wrote:
>
>> Heyall,
>>
>> My name is Ken Litchfield and I'm with BAAM/CCL. I had talked to a few
>> folks about the fermentation group and how to become involved. I learned
>> that it seems to have been on a bit of a hiatus for a few weeks/months, so
>> I volunteered to get it cranked back up, beginning with cleanup,
>> reorganization, and rejuvention/startup of cultures over the next few
>> weeks. And perhaps then start having regular bigger events perhaps monthly
>> or more often.
>>
>> I understand that there are a number of folks in Sudo and CCL that have
>> an interest in the area.
>>
>> Last Wed eve we had our first clean up/reorganization of the fermentation
>> area along the border between Sudo and CCL. There have been some rodent
>> problems in the area so part of the intent is to make it easier to keep the
>> area clean and rodent free. We have moved the equipment and fridge from
>> positions in the middle of the room to the periphery along the CCL side of
>> the Sudo wall L-ing over to the sterile trasfer hood. We removed the stuff
>> from under and behind the hood so we can move the hood against the wall. We
>> didn't toss out anything except obvious trash and all the stuff we found is
>> on top or under the folding table and the cabinets. We didn't take
>> everything out of all the cabinet drawers because some were locked and we
>> couldn't determine who had the keys.
>>
>> We welcome the continued participation of any folks who have been
>> involved in the past and invite any of you who would like to start
>> participating.
>>
>> Each Wed we'll be having an activity evening in the fermentation area for
>> the next several weeks. We could use assistance with any of the following:
>>
>> Plan is to use a couple of the doors from under the ballroom stage
>> storage area and place them on top of paired cabinets as open work space
>> where the cabinets and folding table are located now. Storage would be
>> underneath and on shelving on top and in the back of the door tabletops.
>>
>> Need several strong folks at each corner of the sterile transfer hood for
>> a couple minutes to slide it back against the wall.
>>
>> There are several kombucha cultures in 5 gallon buckets or smaller mason
>> jars that aren't labeled. If you know the history and provenance of any of
>> of them please label them with creation dates, components, human
>> companions, and any other pertinent info. They all appear to be pretty much
>> viable so if they aren't claimed we'll clean them and rejuvenate them with
>> the standard formula and go from there with new labeling. If you would like
>> to assist with rejuvenation please bring some black tea for next Wed nite.
>> We found sugar in storage.
>>
>> There are some bags of hops and yerba mate that make for rodent nesting
>> material so those and any food or grain items need to be kept in heavy duty
>> lidded plastic or metal containers. We have some such containers but could
>> probably use more.
>>
>> Under the folding leg table there are several boxes of glass bottles.
>> We'll be giving those to glass recycling unless someone claims them. We
>> understand that some of the commercial kombucha bottles were intentionally
>> collected. Well keep these if someone is planning on using them. Our
>> current plan is to make announcements as batches become ready for imbibing
>> and folks can drink it there or take it home in their own containers. We
>> plan to keep several standard kombucha mothers and several secondary
>> ferments for special flavors like Orange Julius, root beer, candy cap, jun,
>> etc.
>>
>> We don't plan to put any limits on the potential ferments that we have so
>> kombucha, beer, wine, mead, yeast rising bread, njera, and more are all
>> welcome.
>>
>> My particular interest is herbal meads but also all things fermentable.
>>
>> Please email me if you have any interests, concerns, plans, questions,
>> etc involving the fermenation area.
>>
>> Thanks Ken
>> litchfield.ken at gmail.com
>> litchfield dot ken at gmail dot com
>>
>>
>>
>
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