091 BM Events and meetings

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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.  
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'''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
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'''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.
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I hope to see you all,
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Sincerely,
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Frantisek
  
  
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* Archive
 
* Archive
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[[091 Brew Masters workshop 10/10/2011]]
  
 
[[091 Brew Masters workshop 3/10/2011]]
 
[[091 Brew Masters workshop 3/10/2011]]

Latest revision as of 03:32, 17 October 2011

Milk kefir grains during the harvesting procedure.

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.


  • 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 kefir culture, water kefir culture and maybe even kombucha. If the "constellation of stars moon ..." is good we will do a traditional Czech recipe called 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 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

Frantisek's Farewell Party which will take place on Tuesday 18th of October in our hacker space 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


has to be specified


  • Archive

091 Brew Masters workshop 10/10/2011

091 Brew Masters workshop 3/10/2011

091 Brew Masters workshop 5/9/2011

091 Brew Masters meeting 15/6/2011

091 Brew Masters meeting 8/6/2011

091 Brew Masters meeting 01-02/6/2011

091 Brew Masters meeting 26/5/2011

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