View allAll Photos Tagged Fermentation
I almost got drunk wirth the smell of the grapes fermenting, it is quite an experience on all the senses.
Publication:
1869
Format:
Still image
Abstract:
Fermentation apparatus for the detection of sugar in the urine.
Related Title(s):
Is part of: Researches on the nature and treatment of diabetes.; See related catalog record: 66110910R
Extent:
1 print
Technique:
woodcut
NLM Unique ID:
101434290
NLM Image ID:
A012638
Permanent Link:
Paul Hughes, head of Oregon State University's new distilling program, shows a copper brandy still in OSU's pilot distilling lab. Photo by Gail Wells
The Fermentaion room is probably the most intact part of the brewery. The original vats remain all be it with a chunk sawn from the side of each one to prevent them being used again.. charming
Sugar + yeast + expertise = rum
Something like that. And they use ex-bourbon barrels to age and colour it, I think the man said.
8.5 hour bulk fermentation
40% whole wheat including sourdough preferment
80% hydration
2.5 hour proof
baked in cast iron dutch oven
May 8th, 2009 Boston University Future of Food conference
Sandor Ellix Katz workshop/talk on wild fermentation.
If you ever have a chance to see him or do a workshop, DO IT, he is simply amazing.
His site is at www.wildfermentation.com
Stainless steel fermentation tanks, varying in capacity, enable fruit from individual vineyards to be vinified separately. Tanks are jacketed with cooling bands to ensure controlled fermentation and storage temperatures.
Sunny: See those pointy things? They are just the bottoms of huge tanks. This is where the liquid from the boiler goes and then yeast is added. Then it ferments! One of those tanks would give four people lots of beer a day for 40 years! The same for most Domos. I think for certain purple Domos it would be enough for a year!
Demonstrating kombucha mother
May 8th, 2009 Boston University Future of Food conference
Sandor Ellix Katz workshop/talk on wild fermentation.
If you ever have a chance to see him or do a workshop, DO IT, he is simply amazing.
His site is at www.wildfermentation.com
Fermentation Bright tanks where beer goes through fermentation before being bottled at the Brasserie de la Senne, Brussels.
Open-Top Fermentation
Fermentation creates alcohol and carbonation. As yeast consumes the sugars in the wort, the chemical reactions involved convert those sugars in the wort, the chemical reactions involved convert those sugars into ethyl alcohol and carbon dioxide gas.
Each one of the tanks holds 200 Kegs or 28,000 glasses of beer.
Manufacturer: BRAUKON
Origin: TRUCHTLACHING, GERMANY
Constructed: 2011
Why open-top fermenters?
This fermentation room is specifically designed for the yeast we use in the DreamWeaver Wheat. While tanks that look like huge, frothy glasses of fresh beer are cool to look at, they also serve a purpose. As beer ferments, the freshest yeast rises to the top of the tank, creating a huge, frothy head that spills over into the collection tanks. This is known as high krausen. By skimming that yeast off, we can re-use it for the next batch of DreamWeaver. Utilizing the newest, freshest yeast produces hoppier, and stronger "pepper" and "clove" characteristics that are a hallmark of DreamWeaver.
Please no swimming.
Electronics enclosure for fermentation / temperature controlling
device. ( screwdecaf.cx/fckit.html )