[foodhackingbase] starting online fermentation diary - where and how, proper format and platform suggestions?

[algoldor at foodhackingbase.org]

Hi to all,

Just short but important one - I want to start to transfer the paper 
version of my fermentation diary to an electronic form which would allow 
to add photos, tagging and comments among the others, it should be based 
on some open source platform if possible.

It is long term project with mostly short style of posts (50-200 words 
entries in usual) with bit longer summaries when the experiment is 
concluded etc. I am keeping fermentation diaries for years and I plan to 
continue with this habit. The primary target is to keep my notes easy to 
access and "safe" in case the paper version gets lost or whatever. The 
tagging, comments etc. are secondary features which however I would like 
to have so I can share it with people and also that the people/orgas can 
have access to the information which is of good quality and relatively 
easy to navigate through . Also it should serve as an example of "layout 
or style" of fermentation/brewing diary for people who would like to get 
inspired and hopefully involved fallowing at least partly the structure.

If you could suggest some ways how to achieve this that would be lovely. 
I've been using Wordpress for longer posts on topics 
http://kvasirdiary.wordpress.com/ (bit neglected lately) and we have 
media wiki as food hacking base for general documentation purposes which 
could be used.

Thanks a lot for any info,

Sincerely,

FAA

PS Here is my last note on the water kefir and ginger beer plant 
experiment, it is quite accurate example how my notes looks like:


SAMPLE ENTRY in the fermentation diary

Ginger beer plant (gbp) = 194 g; 2-5 mm size of grains
Water kefir (wk) = 51-53 g; 1-2 mm size of grains

- two brews started, culture volume (Vc) = 5 l (2x5l), same composition 
of media: 0.25% (w/v; 12.5 g) of black tea; 7% (w/v; 350 g) of light 
brown sugar; in plastic container, narrow mouth, anaerobic, around 15% 
of volume left with air; fermented at 24-26C in water bath, mostly at 
dark

NOTE which I generally add at the beginning of longer experiment as a 
manual which I fallow and which I do not repeat later on, just refer to

# 400 ml of 100C water was added to the black tea and let to steep for 
10 min, strained and added to the light brown sugar, mix dissolved 
(extra hot water added if necessary) and the syrup cooled and diluted by 
addition of cold water, all moved equally to the 2x 5 l brewing vessels 
and toped up to +- 80% of the culture volume, culture added and vessel 
closed and moved to the water batch set at 24-26C and let to ferment at 
dark.