<html><body><div style="color:#000; background-color:#fff; font-family:HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif;font-size:10pt"><div><span>Beautiful! I'm really looking forward to talk about that and hopefully see the set up! We are just about to start to build the chamber for 30c3 experimental incubator demo, preparations will partly happen in Prague's hackerspace Brmlab. Can you remind me again where are you based? We may be able to pass by during our tour</span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: HelveticaNeue,Helvetica Neue,Helvetica,Arial,Lucida Grande,sans-serif; background-color: transparent; font-style: normal;"><br><span></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: HelveticaNeue,Helvetica Neue,Helvetica,Arial,Lucida Grande,sans-serif; background-color: transparent; font-style:
normal;"><span>https://foodhackingbase.org/wiki/Food_Hacking_Tour_Winter_2014<br></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: HelveticaNeue,Helvetica Neue,Helvetica,Arial,Lucida Grande,sans-serif; background-color: transparent; font-style: normal;"><br><span></span></div><div style="color: rgb(0, 0, 0); font-size: 13.3333px; font-family: HelveticaNeue,Helvetica Neue,Helvetica,Arial,Lucida Grande,sans-serif; background-color: transparent; font-style: normal;"><span>I'll put aside some Bacillus subtilis for you so you can try the natto or chongukcsn (Korean style which is not really slimy), these cultures are actually one of the big motivations for me to build up the incubator because to ferment them well temperature around 40C is important.<br></span></div><div> <br>Talk to you in a bit and you should maybe check Greg's forum which is about incubator devices <br><br>http://design.aeonfarm.com/<br><br>I'll upload
there some info during our progress.<br><br>Sincerely,<br><br></div><div>Frantisek Algoldor Apfelbeck</div><div><br><br></div><div>biotechnologist&kvasir and hacker</div><br><div><br></div><div>http://www.frantisekapfelbeck.org</div><div><br><br></div><div>"There is no way to peace, peace is the way." Mohandas Karamchand Gandhi<br></div><div style="display: block;" class="yahoo_quoted"> <br> <br> <div style="font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 10pt;"> <div style="font-family: HelveticaNeue, Helvetica Neue, Helvetica, Arial, Lucida Grande, sans-serif; font-size: 12pt;"> <div dir="ltr"> <font size="2" face="Arial"> On Sunday, December 15, 2013 5:59 PM, Benjamin Kiessling <mittagessen@l.unchti.me> wrote:<br> </font> </div> <div class="y_msg_container">Hi everybody,<br><br>we've just got our experimental fridge-based fermenter up and running<br>last week. The first two batches of
traditional tempeh worked out nicely, too<br>although the rather unconvential chickpea tempeh turned out to be an<br>utter failure. <br>Sadly there aren't any pictures yet, but there is a rough description<br>(in German) at [0]. The whole shebang is a rather more hackish setup<br>than Apfelbecks fermentation box utilizing a peltier element-fitted<br>fridge. All we added is an H bridge and a uC connected to the NTC<br>inside. The temperature control is rather crude but Aspergillus seems<br>hardy enough to thrive 2-3K below or above the optimal temperature.<br>I'd like to experiment with other (food-)stuff but I don't have access<br>to the more interesting cultures (e.g natto), so may be if some of you<br>have cultures and bring them to congress I could send my minions to pick<br>them up.<br><br>Regards,<br>Ben<br><br>[0] <a href="http://sublab.org/wiki/Fermenter/"
target="_blank">http://sublab.org/wiki/Fermenter/</a><br>_______________________________________________<br>foodhackingbase mailing list<br><a ymailto="mailto:foodhackingbase@lists.hackerspaces.org" href="mailto:foodhackingbase@lists.hackerspaces.org">foodhackingbase@lists.hackerspaces.org</a><br><a href="http://lists.hackerspaces.org/mailman/listinfo/foodhackingbase" target="_blank">http://lists.hackerspaces.org/mailman/listinfo/foodhackingbase</a><br><br><br></div> </div> </div> </div> </div></body></html>