Toward the end of last semester – after lengthy and vigorous and unflinching hacking of red tape – we offered the first workshop – Beer Science: Measuring Beer Bitterness – as part of our ongoing Fermentation Science efforts. We started the day in the Chemistry lab, where Max Mahoney (Chemistry professor and makerspace faculty champion) described the chemistry of beer, and led students through a procedure for measuring beer bitterness.

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Here’s how Max describes it:

The goal of this workshop was to expose students to a quantitative and qualitative analysis of beer bitterness. The chemistry of hops and bittering compounds was presented along with a discussion of the chemical procedures involved in this analysis. The following procedure was used to quantitatively analyze beer bitterness. Three beers were selected containing different levels of the hop-derived bittering agents. Students sonicated the beer to expel carbon dioxide, performed a liquid-liquid extraction of the hop acids with iso-octane, and measured the UV and visible absorption spectrum for their sample. We used the visible absorption spectra to help classify the style of beer. The UV absorption was used to quantify the concentration of hop acids and thus the bitterness of the beer (measured in IBUs).

Chemistry students of all levels were able to learn advanced analytical methods used in the beverage industry to analyze beer bitterness. General and organic chemistry lab techniques were utilized including UV-Vis spectroscopy, usage of micropipettes, and liquid-liquid extraction of organic compounds.

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The Chemistry lab portion completed, we went over to the Innovation Center for some blind taste tests. Students sampled various beers, and then used PollEverywhere to report the perceived bitterness of the sample, the results of which we compared to the lab-derived values.

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The event was a terrific success, and students were engaged and enthusiastic. We’ve got additional interdisciplinary FermSci workshops and projects planned for this semester, including more beer chemistry, sauerkraut making, curriculum development, and a partnership with a local employer for integrating IOT technology into kombucha fermentation.

As part of an effort to integrate biology and biohacking into our makerspace offerings, we’ve been working on a fermentation science initiative, which will hopefully lead to workshops, activities, courses, and certificates. Fermentation science sits at the intersection of a number of disciplines, including Biology, Chemistry, and Nutrition, and with the addition of Internet of Things technologies for monitoring and automation, dovetails nicely with our ongoing aquaponics and smart garden efforts.

We’ve started experimenting with kombucha, with the goal of exploring the kombucha SCOBY as a renewable and novel makerspace material, inspired by Scihouse’s SCOBY leather experiments.

We’ve been fostering some kombucha SCOBYs…

SCOBY!

and eventually grew one out in a small rectangular vessel. We knocked together an acrylic drying rack on the laser cutter, and set the SCOBY to dry.

SCOBY Drying

It’s a little rough, but it is after all a version 1 prototype.

It Rubs The Lotion On Its SCOBY

We’re planning to develop an incubation box so that we can manipulate temperature variables, and have talked about all kinds of basic science sorts of experiments to see how far we can take the material.  We’re also developing workshops around lactic acid fermentation, and have created some nice krauts and ferments over the past month, including this red cabbage. Lots of opportunities to science this up too, and to monitor, tweak, and manipulate variables.

Purple Cabbage Ferment

Our eventual goal is to stand up a brewing program that should integrate nicely with the college’s viticulture efforts. We’ve got some work to do to get that up on wheels, but we’re nibbling around the edges by, for instance, growing hops. We repurposed some scaffolding – most recently the art gallery for our Making Social Change laser cut stencil project – as a hops yard.

Hops Tower

Despite some ups and downs with the automatic watering, one of the plants is flowering! Pro tip: raw hops cones are incredibly bitter.

Hops, Flowering

Stay tuned for Innovation Center Makerspace MicroTechno Brew.

Innovation Center Brew

We reached a big milestone in our FermSci efforts this evening, pouring for the public for the first time a Kveik Pale Ale and a Lavender Kombucha that we brewed in the Innovation Center and the Spider Shed (the brew house we’re developing on campus).

Pouring @ the Harris Center

The event was reported to have something close to 400 attendees, and while we didn’t pour for all of them – it was mostly a wine sort of thing – those who were able to sample our wares seemed genuinely pleased, and we were able to tell the story about how Fermentation Science has the potential to connect a lot of students from a lot of different disciplines.

Tasting

We have plans to brew and pour quarterly for events at the Harris Center in the coming year, and will be scaling up our brewing operation as soon as the plumbing and other improvements to the Spider Shed are completed. Stay tuned!

FermSci

With some new fermentation science gear on the ground, Max Mahoney (Professor of Chemistry and makerspace champion) and I decided to spend a day brewing a pale ale, following our first brew day some months ago. Brewing is mostly a lot of cleaning…

Cleaner

…and sterilizing…

Purge

…and waiting. Waiting for things to heat up. Waiting for things to cool down.

Soon To Be Pale Ale

Sparging is my special gift.

I, Sparger

After the sparge, we checked the brix with our new brix checker.

Brix Testing

We weren’t even close, but realized that we were sampling from the top, which was largely water from the sparge. After the boil, we took another reading, and we were right where we needed to be.

Not Even Close

Here we’re transferring from the Robobrew to the new Ss Chronical fermenter.

Gravity

The Chronical has a heating element, and we’ve got a chiller on the way. Here Max is setting the fermentation temperature.

The Number of the Beast

The brew complete, we set up a webcam to stream the bubbling so that we could monitor it over the long weekend. So far, so good! It’ll be maybe two weeks until we can sample the outcome.

Sometimes it seems like there are too many things happening in the Innovation Center to keep track of. This week felt like that. Here’s a recap:

Students in our new ECE course Making for Educators started working on their cardboard pinball machines, which they’ll finish up in our next class session.

Pizza Box Pinball Day 1

Max (student and amateur mycologist) harvested and cooked some pink oyster mushrooms, and pasteurized and inoculated some oat straw, packing it into our first two 4″ pot prototypes, which we made using a 3D printer and our vacuum former.

Mycelium Roundup

Some snazzy new stainless steel fermenting vessels arrived, and Max Mahoney (Chemistry professor and makerspace champion) assembled one in preparation for another brewing day as part of our fermentation science efforts.

Fermenter

Our staff hosted a Palentine’s Day Crafternoon event.

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Finally, visitors from both College of Alameda FabLab and Lichen K-8 came out to tour our space and talk about making…

Lichen School Visitors

A busy week, and the semester is just getting rolling.

Finally got around to prototyping the first of what will hopefully be a variety of useful objects created from waste materials, knitted together with mycelium, part of our larger efforts with biofabrication, bioprinting, and fermentation science. As our first mycelium project, we’re trying to make a 4″ planting pot that can be composted. We’ve got oyster mushroom jars rolling, ready to inoculate a variety of materials, including straw, rice hulls, coffee grounds (we worked out a deal with the coffee cart on campus to gather their grounds), waste cardboard, and hopefully various combinations of those things.

Mycelium!

The sample mushroom packaging material arrived last week, so we’ve gotten to touch and feel and get a sense of a commercial version of the material.

Mushroom Packaging

I created a model of the pot using Tinkercad, with the goal of 3D printing it in PLA and then using that model to create the form using the Formech Compaq Mini. The vacuum former tends to hold onto objects, so I designed the inside and outside walls to slope slightly, the outsides toward the middle – / \ – and the insides away from the middle – \ /, which I thought might make the plastic mold more likely to let go of the model. It didn’t quite work out that way, but more on that later. I also included a hole in the center, partly for drainage, and partly because I thought it would aid in the vacuum forming process.

Plant Pot Model

Hayes (student and Innovation Center staff) was kind enough to print the model to my specifications, which turned out to be wrong. More on that later. Anyhow, I asked for minimum infill, as the pot itself is 4″ at the base, and at least that tall, and I was interested in a quick print, rather than a durable one.

Printing the Pot

The model was ready this morning, so we set it up on the vacuum former.

Prototype In Place

It took a few rounds of heating, because we didn’t realize that the frame that holds the plastic down and creates the seal that allows the vacuum to form was out of alignment. Once we solved that problem, the process seemed to work really well, except…

V1 Mycopot Model

The repeated heating, coupled with my desire for a fast print rather than a strong one, added up to a mistake. Specifically, the PLA model melted and warped – you can see the jankiness above – and as a consequence, the model stuck in the deformed plastic sheet, and I had to pull it apart layer by layer to get it release.

V1 Mycopot Model Melted

Even with the less than perfect walls, the form is more or less usable, but we’re going to print a much more solid version in PLA on the Ultimakers, and a more solid version using the Form2 and maybe the tough resin. We learned a lot from the process, which is the beauty of prototyping!

MUSHROOMS!

Babies

Inspired by projects like Ecovative’s building and packaging materials – check out this guide to How to Make Your Own Growth Forms – and in line with our other biotinkering and fermentation science efforts, we’ve been slowly gathering mushroom making gear, including an autoclave…

Pressure

and a laminar flow hood.

Hoodie

The liquid mushroom culture syringes arrived, so we inoculated some sterile rye berry jars.

Innoculated

With any luck, the jars will take, and we’ll be able to begin mass production. Meanwhile, we’re figuring out our new Formech vacuum former, and we think there are opportunities to use it in conjunction with our 3D printers and CNC machines to create custom forms for growing mushrooms in the makerspace.

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We recently unboxed our SE3D r3bEL mini bioprinter, which we plan to use for research and development aligned with our fermentation science and other biotinkering efforts.

Bioprinter Arrives!

After some initial setup, I realized that the build plate meant to house petri dishes didn’t fit our petri dishes, so I contacted SE3D and asked for a vector file of the shipped build plates so as to modify one. While waiting for the email back, I went ahead and just measured the existing one, and after a few prototypes, I was able to cut a new one to the right size and shape out of acrylic. In the meantime, Vignesh got back to me – they’re very responsive! – with the DXF file of the build plates that arrived with the machine.

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With the petri dish sorted, I set out to print the stock test file. So far, so good.

3D Printed Bone

A successful test completed, I found a *.stl file of Nova (our Innovation Center mascot and the thing we traditionally create using any new machine), imported it into Slic3r, exported as G-code, and fired up the r3bEL. Other than the fact that the syringe ran out of lotion before the print was finished, it worked a treat!

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I feel fairly confident in saying that this might be the first time in the history of the world that a rabbit wearing a space helmet was 3D printed out of lotion. #fiteme

Given the exciting potential for using SCOBY as a makerspace material, we spent the day brewing up a big batch of kombucha to grow large SCOBY sheets. Using an electric water bath canner, we boiled 5.25 gallons of water, then cooled it down using Max’s wort chiller.

Wort Chiller

We divided the water into two large plastic bins that CJ (student and makerspace employee) cleaned and sterilized for the project.

Pouring

In a separate pot, we brewed 8 quarts of tea, then added the sugar, and divided that between the two bins. The temperature was a little high – 91 degrees Fahrenheit or so – so we waited a loooong time while it cooled before adding some finished kombucha.

Big Batch of Booch

In the meantime, Clarity (student and makerspace employee) quickly and skillfully embroidered this SCOBY cozy to cover the batch while it ferments.

SCOBY Cozy

We put the two big batches to bed in a dark and warm place to ferment for the next couple of weeks. With any luck, we’ll have two big pieces of SCOBY to work with right around the start of the semester.

Don't Booch Open Inside

While we had all the supplies out, we decided to make a batch of kombucha of least resistance. We took ordinary tap water, poured in some sugar and shook it up, and then added a tea bag for a short while, removed it, and then added to each jar an amount of finished kombucha, and in one jar, the unused SCOBYs from the first kombucha leather batch.

Kareless Kombucha

We’ll see if and how well this low-effort kombucha works out. Throughout the day, we took notes about how we can scale the activity up for some fall workshops as part of our fermentation science initiative. Brett (student and makerspace employee) is working on plans for a temperature-controlled fermentation chamber, so we’ll be able to add some microcontrollers to monitor and control our ferments, with the goal of producing and lot of SCOBY for lots of experimentation.

Turns out there isn’t any such thing.

A visit from Intel’s Samer Batarseh to talk about the three ships: partner, mentor, and intern…

Samer from Intel Visits the Makerspace

Max Mahoney planting hops out in the Backyard for some fermentation science and IoT experiments…

Max Plants

Sociology students doing some design thinking in the Living Room…

Sociology Students Solutioning

Volunteers converting the Living Room into a Vive holodeck…

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Rebekah perfecting our new low resolution prototyping supply cart…

Low resolution prototyping cart

A student-organized/planned/led workshop using the laser cutter to create dice…

WoodWorkingWorkshop

FLC Raptors Overwatch team photo…

FLC Raptors Overwatch Team

A Skittles sorter?

Skittles Sorter

Emma (student and VR volunteer at the Folsom Public Library) standing up our Oculus rig…

Emma Getting the Oculus Set Up

The space – the community, really – feels different these days.  The point at which it becomes difficult to keep track of all the creative things happening is the point at which the community seems to have achieved a level of momentum, of (sometimes shambolic) vibrancy. I open my office door and am surprised by the buzz.  Daily.