Noisebridge - User contributions [en]

091 Brew Masters meeting 8/6/2011

2011-06-09T21:37:43Z

Bildo:

'''Meeting of 091 Brew Masters'''

*Present

Ciaran, Alan, Bill, Frantisek

'''Agenda'''

*Experimental incubator project

'''Prototype design'''

- electronic core: composed from arduino micro controller connected to heat sensors DS18B20 I2C The prototype was build up by Ciaran for another project and will be slightly adjusted. We will build up a copy as soon as possible. The functional temperature measuring prototype should be ready by Thursday 16/6/2011

- chamber: open plastic container at least of a = 60cm; b = 35cm; c = 25cm (fitting two 19 l fermentation vessels), should be ready for Thursday 16/6/2011

- heating element: 250 w aquarium heater will be used for the start with it's own thermostat, the medium to dissipate the heat will be water

- code and data collection: code will be again used from Ciaran former project and data will be collected and stored first at arduino and later on transfered and posted on line, should be ready for Thursday 16/6/2011

*Elderflower brewing project

'''elderflower cordial''' (13/6/2011): we have discussed the recipe and have decided to conduct first experiment on Monday 13/6/2011, starting around 15:00 at Bills Place (for more info please ask or check the tread). We will most probably do 5 l experimental batches, with various forms of sugar source and with some of the recipes including a live cultures but some of them being "chemical only". This set of experiments is focused on non alcoholic local elderflower product.

'''elderflower wine''' (16/6/2011) - there will be at least two experiments. One will be wild fermentation of sugar source with elder flowers added, performed by Richard (probably 2x 19 l), temperature has to be determined (and time if it suits him). The second will be champagne yeast based fermentation of rapadura (1 x 19l) and white sugar (1 x 19l) both at the optimal temperature for the strand (probably 21-24 C, has to be specified). We have still to find location and confirm the date and time but it should be Thursday 16/6.

*General Discussion

- there is a possibility of on line ordering of the brewing equipment and ingredients from Barna based on line shop, picking them at store which we may be able to have a look at. This opportunity has to be further investigated.
Will has purchased equipment from this store and recommends.
http://www.homebrewwest.ie/ is the website and the storage unit is situated in the 12 in Barna.
The website has a detailed inventory of what is available in the store including many strains of yeast.

- we went through the prices of sugars and where to get them. The advantages of whole sale prices were mentioned.

- the aims and goals of the group were discussed and the "non business" model of think tank and educational/promotional character was strengthen with the notion of supporting brewing as a [http://en.wikipedia.org/wiki/Green-collar_worker green collar job style]

- we went through the basic "biology" of some cultured drinks

It was a great meeting, let's hope that the next week experiments will go alright and see you all on Wednesday at Javas at 18:30!

Ginger Ale

2011-06-08T21:04:00Z

Bildo:

[[File:gingerale.jpg‎|thumb|300px|right]]
[http://en.wikipedia.org/wiki/Ginger_ale Ginger Ale] is one of the drinks which we just have to try and anyone who has tried high quality type of this product knows why. Below are just few links to make you interested and plenty of space to add whatever you find important.

[http://www.wikihow.com/Make-Ginger-Ale How to make Ginger Ale]

Will -

I have experimented with two batches of ginger ale in the past week, both are 5 litre batches.
Both were prepared in the same manner using the same ingredients but one batch I added some green chillis to for extra spicy flavour.

Both were fermented using breadmakers yeast and white sugar.
The grated ginger, lemon juice, lime juice and the zest of half of the lemon and the lime were heated up to around 70 degrees C, about 700g of sugar was added to each batch at this point and the brew was left to cool to room temeperature.
The yeast had been activating and after an hour or so when the brew was a physiological temperature the active yeast was added, stirred and the brews were bottled.
The bottled brews are after a week very carbonated and have a mild alcoholic smell.

Ginger Ale

2011-06-08T21:03:20Z

Bildo:

[[File:gingerale.jpg‎|thumb|300px|right]]
[http://en.wikipedia.org/wiki/Ginger_ale Ginger Ale] is one of the drinks which we just have to try and anyone who has tried high quality type of this product knows why. Below are just few links to make you interested and plenty of space to add whatever you find important.

[http://www.wikihow.com/Make-Ginger-Ale How to make Ginger Ale]

Bill
I have experimented with two batches of ginger ale in the past week, both are 5 litre batches.
Both were prepared in the same manner using the same ingredients but one batch I added some green chillis to for extra spicy flavour.

Both were fermented using breadmakers yeast and white sugar.
The grated ginger, lemon juice, lime juice and the zest of half of the lemon and the lime were heated up to around 70 degrees C, about 700g of sugar was added to each batch at this point and the brew was left to cool to room temeperature.
The yeast had been activating and after an hour or so when the brew was a physiological temperature the active yeast was added, stirred and the brews were bottled.
The bottled brews are after a week very carbonated and have a mild alcoholic smell.

Elderflower beverages

2011-06-02T00:19:03Z

Bildo:

[[File:Elderflower_cordial.jpg‎|thumb|300px|right]]
The season of flourish for [http://en.wikipedia.org/wiki/Sambucus_nigra Sambucus nigra] or "elderflower" is quickly approaching with beginning of June being probably the best time for harvest and proper utilization of the crop. We should therefore plan to optimize our efforts. I would recommend creation of interactive map with elderberry trees/bushes around Galway, list of equipment needed for the harvest, processing and brewing and of course creation of recipes and manuals with proper photo and hopefully video documentation. We should discuss a place where to do the brewing and what type of micro organism culture we should use to get good results. This topic should be one of the main ones at the meeting on Wednesday 1/5/2011 and Thursday 2/5/2011.

* Brew master/kvasir - proposed Richard (if he and thee others are OK with that)

* Project structure and schedule

* Links and resources

[http://www.wikihow.com/Make-Elderflower-Cordial Recipe for Elderflower cordial]

[http://winemaking.jackkeller.net/elderber.asp Short info on elderberry wine (first results of Google search :))]