View allAll Photos Tagged Fermentation
The fermentation process takes place in these giant cylinders. This is the bottom of one, underground (in one of the mineshafts that are apparently perfect for brewing beer and hence why so many breweries were built in this area). The top is well above ground.
These clumps of lichen fall from the trees after a wind or a rain. Sometimes they have a bit of branch attached, but mostly they're 'independent'...I assume they get too heavy and peel away. I see them on trees sometimes, but only gather the ones on the ground. So far, the ammonia fermentation is yielding a yellow-green color.
red cabbage, shredded carrots, beets, garlic, caraway seeds...in 2 weeks this will be fully ready to eat - great sauerkraut with lots of flavor! GREAT PROBIOTICS!
at this point it's actually pretty tasty; after two or three days of fermentation, it actually becomes the kimchi you know and love. in two weeks, it will be fully ripe and supposedly it's most nutritious.
we've been reading a lot about "wild fermentation," also known as lactic acid pickling. tonight i made a batch of cabbage, sour apple and caraway kraut, and salted some thinly sliced brussels sprouts to see what kind of kraut that makes.
Well... I've still got the motorhome parked behind my friends brewery. I've learned a lot about how beer is made this week. I just finished doing a photo shoot of the brewery for his website. Seems like a pretty good deal. A free photo shoot in exchange for a parking place, and free beer. These are 4 of his 8 or 9 big fermenting tanks, where the beer is made. Each one of these tanks holds about 1500 galons.
This was actually a VERY difficult thing to shoot. There is nothing harder to shoot than shiny metal. If I aimed my flashes at the tanks, all I would see is big, bright hot spots on the tanks from the reflection of my flashes. I shot this with 4 big studio flashes. I turned them around and aimed them at the wall behind me. So, what you see in the tanks is a reflection of the other side of the brewery, rather than a bunch of reflections of my flashes.
I managed to get the heavy lifting out of the way for the fermentation
controller. It's all still on the breadboard as I improve upon the
minimal firmware, but the BOM (Bill of Materials) is in place and
everything has gone smoothly. I hope to complete the schematic capture
and board layout this month. This unit will be sold in kit form. It is
designed for the following:
- Chest Freezer to Refrigerator Hack (10x power reduction)
- Wine Fridge
- Cheese Fridge
- Keg Fridge
- Kimchi Fermentation
- Yogurt Fermentation
- Tempeh Fermentation
A mini-ferment setup used by GLRBC education and outreach. Developed for use in schools discussing fermentation.
Photo courtesy of Great Lakes Bioenergy Research Center
Two batches of kefir do their thing. The one on the left has just started and will sit overnight. The one on the right has just had the grains filtered from it, and is beginning a second ferment. It will be in the fridge by bedtime. Lately I have been mixing a teaspoon of psyllium husk with a glass of kefir, and my GI system has never been happier. Yes, fermented milk; who knew.
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Pumpkin Ale brewing in my kitchen. This is the same recipe I've used for the past several years. It has about 2-3 pounds of cooked pumpkin in it, as well as the traditional pumpkin spices (cloves, cinnamon, etc.) as well as brown sugar.
Parallele kontinuierliche Fermentation
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Strobist: Softbox, white walls in a climatic cell, Nikon SB-25 in stroboscope mode. Canon EF-S 10-22mm @18mm, f/8, 1s.
Seen on a tour of the Black Sheep Brewery, the fermentation vessels are of a system originated by Timothy Bentley over two hundred years ago in the West Riding of Yorkshire.
The system utilises double decked vessels, which were originally made of stone or slate.
All Black Sheep Beers are brewed using this system
Ewe-nique!