View allAll Photos Tagged Fermentation
These vessels form an integral stage of the brewing process, when fermenting wort is pumped regularly from the bottom of the chamber over the yeasty head to ensure that the solution is well mixed.
Since brewing yeasts like Saccharomyces cerevisiae were discovered by mankind hundreds of years ago, they have undergone a kind of natural selection and evolved into strains which are specifically suited to their task, in much the same way as generations of breeding have resulted in domesticated animals like cats and dogs.
While the nature of yeast was not fully understood until the Carlsberg brewery isolated a single yeast cell in the 1800s, brewers in Bavaria had for centuries been selecting cold-fermenting lager yeasts by storing ("lagern") their beers in cold alpine caves. The process of natural selection meant that the wild yeasts that were most cold tolerant would be the ones that would remain actively fermenting in the beer that was stored in the caves. The yeasts seen at work in this picture are of a different type, but the same mechanisms of evolution are at work and brewers make sure to use favourable strains to make their drinks.
Now for the kefir I strained earlier. I whisk the liquid and solids together to get a smooth creamy texture.
A chemical conversion of sugars into ethanol under anaerobic conditions with the use of bacteria or yeast
Please check out full details and many unique recipes at Garrett's Table!
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Check out these awesome fermented products. Pickled lemons (a complex and interesting African dish), fruit kimchi and traditional kimchi. I can't wait for these to be finished - they look good already. Link through for more details about each dish at Garrett's Table!
kitchen
This is kimchi, a korean cabbage side dish. It is first fermented before eating. First time with no beer in the house.
"Be on guard so that your hearts are not are not weighed down with dissipation and drunkenness and the worries of this life, and that day catch you unexpectedly, like a trap..."
Luke 21:34-35
I had to look up the word "dissipate." Apparently, not only does it mean to disperse and dissolve, it also means to over indulge in sensual living, especially in relation to alcohol. The text for this week (Luke 21:25-36) ends with a warning about dissipating as we await the return of Christ. This seems to be especially true during the season of Advent. Rather than indulging in excessive celebrating and spending during the holidays, this is to be a time of fermentation, not dissipation. It is a time to wait, to rest, to age... to prepare.
In this experiment, students connect evidence from the changes in mass and BTB color to develop explanations about what is happening when yeast ferment sugars. See: www.glbrc.org/education/classroom-materials/biofuels-vs-f...
This is the cleanest water I have ever seen during underwater fermentation in Ethiopia.
Some places say they change water every 6 hours, but I think mostly it is changed maybe once a day.
Idido, I think, is changing every 6 hours – man, that is A LOT of water usage.
Leith Nye and Joyce Parker demonstrate how to take ethanol readings in the fermentation in a bag experiment using a breathalyzer. See: www.glbrc.org/education/classroom-materials/fermentation-bag
Dr. Trey Sato, GLBRC microbiologist, describes his research into discovering and developing new yeast strains that efficiently ferment cellulosic biomass feedstocks such as corn stover and switchgrass.
We have been using the old chest cooler + light bulb for months to
make our bread rise, our kimchi sour and our tempeh mycelium. Now we
have a graduated to a more stylish fermentation chamber based on a
junky wine fridge made by Haier. I ripped out the dead electronics and
peltier unit and dropped in my own 75W light bulb + temp controller.
Check out my instructable on the conversion.