Brew/Notes - Revision history

Lxpk: /* November 21 */

2021-12-20T03:08:52Z

November 21

← Older revision		Revision as of 20:08, 19 December 2021
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	=== November 21 ===		=== November 21 ===
	*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] ~~consensed~~.		*[[Proposals/Noisebrew]] presented by [[User:Senoraraton]] at meeting and enthusiastically [[do-ocracy\|do-ocratized]].

	== 2011 ==		== 2011 ==

Lxpk: /* Meeting Notes */

2021-12-20T03:08:05Z

Meeting Notes

← Older revision		Revision as of 20:08, 19 December 2021
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	Here is the info about the upcoming and past meetings and events showing more clearly what we are doing. Please do try to keep this place up to date to show the current state of affairs, strengthening the history and continuity of the community.		Here is the info about the upcoming and past meetings and events showing more clearly what we are doing. Please do try to keep this place up to date to show the current state of affairs, strengthening the history and continuity of the community.

	~~== Meeting Notes ==~~

	=== 2021 ===		== 2021 ==
	=== December 19 ===		=== December 19 ===
	*[[User:Lxpk]] found past Brew Master group and merged pages to support new [[Brew\|Noisebrew]].		*[[User:Lxpk]] found past Brew Master group and merged pages to support new [[Brew\|Noisebrew]].
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	*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] consensed.		*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] consensed.

	=== 2011 ===		== 2011 ==

	[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]		[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]

Lxpk: /* 2011 */

2021-12-20T03:07:45Z

2011

← Older revision		Revision as of 20:07, 19 December 2021
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	*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] consensed.		*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] consensed.

	== 2011 ==		=== 2011 ===

	[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]		[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]

Lxpk at 03:07, 20 December 2021

2021-12-20T03:07:33Z

← Older revision		Revision as of 20:07, 19 December 2021
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	== Meeting Notes ==		== Meeting Notes ==

	== ~~Historic~~ ==		=== 2021 ===
	=== Brew ~~Masters Meeting Notes~~===		=== December 19 ===
			*[[User:Lxpk]] found past Brew Master group and merged pages to support new [[Brew\|Noisebrew]].

			=== November 21 ===
			*[[Proposals/Noisebrew]] presented at meeting and enthusiastically [[do-ocracy]] consensed.

			== 2011 ==

	[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]		[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]

Lxpk: Lxpk moved page 091 BM Events and meetings to Brew/Notes: merge with new group

2021-12-20T03:03:50Z

Lxpk moved page 091 BM Events and meetings to Brew/Notes: merge with new group

← Older revision	Revision as of 20:03, 19 December 2021
(No difference)

Lxpk at 03:03, 20 December 2021

2021-12-20T03:03:18Z

← Older revision		Revision as of 20:03, 19 December 2021
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	~~[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]~~		{{brew}}
	Here is the info about the upcoming and past meetings and events showing more clearly what we are doing. Please do try to keep this place up to date to show the current state of affairs, strengthening the history and continuity of the community.		Here is the info about the upcoming and past meetings and events showing more clearly what we are doing. Please do try to keep this place up to date to show the current state of affairs, strengthening the history and continuity of the community.

			== Meeting Notes ==

			== Historic ==
			=== Brew Masters Meeting Notes===

	* Next Meeting		[[File:Kefir_grains_in_strainer.jpg‎\|thumb\|300px\|right\|Milk kefir grains during the harvesting procedure.]]

			====Next Meeting====

	'''Monday 17/10/2011''' at 19:00 brewing workshop in the hacker space. This time we will do brews from various probiotic cultures including [http://en.wikipedia.org/wiki/Kefir kefir culture], [http://en.wikipedia.org/wiki/Tibicos water kefir] culture and maybe even [http://en.wikipedia.org/wiki/Kombucha kombucha]. If the "constellation of stars moon ..." is good we will do a traditional Czech recipe called [http://www.mycitycuisine.org/wiki/Utopenci_%28_Drowned_Man%29 drawn man sausage] which is just amazing. This last recipe will be really fun because we will do two batches. One is going to be the "todays" version, when the sausages are basically marinated in vinegar solution of given concentration. The second one is going to be the "traditional version" of the old days when the lactic fermentation was used. We will have to count down the sugar concentration which we will dissolve in the brine and add the lactic (kefir) life, probiotic culture. In this way the microorganisms will ferment the sugar to the short chain [http://en.wikipedia.org/wiki/Carboxylic_acid carboxylic acids] as vinegar and lactic acids which will marinate the sausage. This way is more natural and should be more tasty. Both ferments should be ready to eat within 6-10 days with temperature of fermentation ranging from 10-15 degrees of Celsius (could be a bit higher which means faster but it not going to be so tasty). I'll have to leave the place around 9:15 pm for another appointment.		'''Monday 17/10/2011''' at 19:00 brewing workshop in the hacker space. This time we will do brews from various probiotic cultures including [http://en.wikipedia.org/wiki/Kefir kefir culture], [http://en.wikipedia.org/wiki/Tibicos water kefir] culture and maybe even [http://en.wikipedia.org/wiki/Kombucha kombucha]. If the "constellation of stars moon ..." is good we will do a traditional Czech recipe called [http://www.mycitycuisine.org/wiki/Utopenci_%28_Drowned_Man%29 drawn man sausage] which is just amazing. This last recipe will be really fun because we will do two batches. One is going to be the "todays" version, when the sausages are basically marinated in vinegar solution of given concentration. The second one is going to be the "traditional version" of the old days when the lactic fermentation was used. We will have to count down the sugar concentration which we will dissolve in the brine and add the lactic (kefir) life, probiotic culture. In this way the microorganisms will ferment the sugar to the short chain [http://en.wikipedia.org/wiki/Carboxylic_acid carboxylic acids] as vinegar and lactic acids which will marinate the sausage. This way is more natural and should be more tasty. Both ferments should be ready to eat within 6-10 days with temperature of fermentation ranging from 10-15 degrees of Celsius (could be a bit higher which means faster but it not going to be so tasty). I'll have to leave the place around 9:15 pm for another appointment.

			====Next Event====
	* Next Event

	'''Frantisek's Farewell Party''' which will take place on Tuesday 18th of October in our hacker space [http://091labs.com/ 091 labs] as a part of our "open to the public Social Night". We will have some snacks, drinks and I believe a lots of fun. Part of this event is donation based collection for my next fermentation project in place where I'm going to move, where ever is it going to be, most probably Manchester in England. In this way I can start fermenting more or less immediately, which would be great! I'm preparing wish list for the event.		'''Frantisek's Farewell Party''' which will take place on Tuesday 18th of October in our hacker space [http://091labs.com/ 091 labs] as a part of our "open to the public Social Night". We will have some snacks, drinks and I believe a lots of fun. Part of this event is donation based collection for my next fermentation project in place where I'm going to move, where ever is it going to be, most probably Manchester in England. In this way I can start fermenting more or less immediately, which would be great! I'm preparing wish list for the event.

Algoldor at 10:32, 17 October 2011

2011-10-17T10:32:12Z

← Older revision		Revision as of 03:32, 17 October 2011
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	'''Monday 3/10/2011''' at 19:00 brewing workshop in the hacker space. We will ~~experiment with~~ [~~https~~://www.~~noisebridge~~.~~net~~/wiki/~~Ginger_ale_recipe ginger ale~~] which is ~~one~~ of ~~my favorite beverages~~. ~~I'd like~~ to ~~play a bit with~~ "~~strength~~" of the ~~beverage trying~~ to ~~decrease~~ the ~~level of intensity of~~ the ~~flavor of~~ the ~~sugar based ingredient~~ (~~honey and~~ sugar) and ~~produce light sparkling beverage~~. ~~The goal~~ is to ~~let this brew ferment for 4~~-5 days ~~at 20~~-~~25°C, harvest~~ it~~, bottle it and let it secondary ferment for 1-2 days and after that let it mature at 4-8°C for 1-2 weeks~~. I ~~hope~~ to ~~get a bit more gear so we can do~~ the ~~brew in glass containers with complete nice and cozy bought airlock system~~.		'''Monday 17/10/2011''' at 19:00 brewing workshop in the hacker space. This time we will do brews from various probiotic cultures including [http://en.wikipedia.org/wiki/Kefir kefir culture], [http://en.wikipedia.org/wiki/Tibicos water kefir] culture and maybe even [http://en.wikipedia.org/wiki/Kombucha kombucha]. If the "constellation of stars moon ..." is good we will do a traditional Czech recipe called [http://www.mycitycuisine.org/wiki/Utopenci_%28_Drowned_Man%29 drawn man sausage] which is just amazing. This last recipe will be really fun because we will do two batches. One is going to be the "todays" version, when the sausages are basically marinated in vinegar solution of given concentration. The second one is going to be the "traditional version" of the old days when the lactic fermentation was used. We will have to count down the sugar concentration which we will dissolve in the brine and add the lactic (kefir) life, probiotic culture. In this way the microorganisms will ferment the sugar to the short chain [http://en.wikipedia.org/wiki/Carboxylic_acid carboxylic acids] as vinegar and lactic acids which will marinate the sausage. This way is more natural and should be more tasty. Both ferments should be ready to eat within 6-10 days with temperature of fermentation ranging from 10-15 degrees of Celsius (could be a bit higher which means faster but it not going to be so tasty). I'll have to leave the place around 9:15 pm for another appointment.


	* Next Event		* Next Event

	'''[http://091labs.com/~~2011/09/ignite-galway-october-13th-want-to-speak/ Ignite Galway,~~ 091 labs!]~~''' on Thursday 13th~~ of ~~October in~~ our ~~place. We are going~~ to ~~be open during~~ the ~~evening to~~ public ~~to promote our place. I'll be having a 5 min presentation on probiotics and prebiotics and helping therefore promote in my way hacker culture in Galway~~. We will as a ~~subgroup~~ of ~~[https://www~~.~~noisebridge.net/wiki/091_Brew_Masters 091 Brew Masters]~~ be ~~promoting life&foods and beverages~~, ~~slow food etc~~. ~~We will go through that on Monday brewing workshop and on our mailing~~ list ~~091-food@googlegrups~~.~~com~~		'''Frantisek's Farewell Party''' which will take place on Tuesday 18th of October in our hacker space [http://091labs.com/ 091 labs] as a part of our "open to the public Social Night". We will have some snacks, drinks and I believe a lots of fun. Part of this event is donation based collection for my next fermentation project in place where I'm going to move, where ever is it going to be, most probably Manchester in England. In this way I can start fermenting more or less immediately, which would be great! I'm preparing wish list for the event.

			I hope to see you all,

			Sincerely,

			Frantisek

109.255.245.177 at 21:04, 10 October 2011

2011-10-10T21:04:08Z

← Older revision		Revision as of 14:04, 10 October 2011
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	* Archive		* Archive

			[[091 Brew Masters workshop 10/10/2011]]

	[[091 Brew Masters workshop 3/10/2011]]		[[091 Brew Masters workshop 3/10/2011]]

Algoldor at 20:14, 3 October 2011

2011-10-03T20:14:59Z

← Older revision		Revision as of 13:14, 3 October 2011
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	* Archive		* Archive

			[[091 Brew Masters workshop 3/10/2011]]

	[[091 Brew Masters workshop 5/9/2011]]		[[091 Brew Masters workshop 5/9/2011]]

Algoldor at 17:41, 2 October 2011

2011-10-02T17:41:40Z

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	* Next Event		* Next Event

	'''[http://091labs.com/2011/09/ignite-galway-october-13th-want-to-speak/ Ignite Galway, 091 labs!]''' on Thursday 13th of October in our place. We are going to be open during the evening to public to promote our place. I'll be having a 5 min presentation on probiotics and prebiotics and helping therefore promote in my way hacker culture in Galway. We will as a subgroup of [https://www.noisebridge.net/wiki/091_Brew_Masters 091 Brew Masters] be promoting life&foods and beverages, slow food etc. We will go through that on Monday brewing workshop and on ~~the [http://www.~~091-food@googlegrups.com ~~091-foods].~~		'''[http://091labs.com/2011/09/ignite-galway-october-13th-want-to-speak/ Ignite Galway, 091 labs!]''' on Thursday 13th of October in our place. We are going to be open during the evening to public to promote our place. I'll be having a 5 min presentation on probiotics and prebiotics and helping therefore promote in my way hacker culture in Galway. We will as a subgroup of [https://www.noisebridge.net/wiki/091_Brew_Masters 091 Brew Masters] be promoting life&foods and beverages, slow food etc. We will go through that on Monday brewing workshop and on our mailing list 091-food@googlegrups.com