Archive for the ‘Class/Workshop’Category

Lark Dord Day

#include <stdbeerchurchannounce.h>

OK, so you probably didn’t get tickets to a certain event on Saturday in Munster, IN, and want to commiserate by drinking and brewing beer. Or, maybe you did, and you want a good excuse to drink a certain limited edition beer you just acquired with people who will immediately become your best friends! *hint hint* So come to Beer Church’s Lark Dord Day!

We will attempt a brave and daring feat for the first time in PS:One history – brewing a Russian Imperial Stout. And not just any Russian Imperial Stout. The goal: to brew a beer so alcoholic it poses a fire hazard, with a mouth feel comparable to 15w30 motor oil, that is darker than the CEO of Comcast’s soul!

Noon-ish, this Sunday. 21+ only. Etc. 12:30 PM.

In nomine Barley,
Ryan
Beer Pope (Eastern Orthodox)

25

04 2015

Let’s Drink and Learn About: Sangiovese

IMG_2993

Italian Chianti – Chianti wine always either mostly or entirely made of Sangiovese

IMG_2992

Italian Sangiovese from outside Chianti – Over 10% of Italy’s total wine production is Sangiovese

For the fourth installment of our monthly adult beverage appreciation event, “Let’s Drink and Learn About…”, we did a tasting of several different Sangiovese wines.  If you missed it, feel free to peruse our class notes!

Our next session will cover red Bordeaux, and its 5 constituent grapes (Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec).  This will be a joint event with South Side Hackerspace: Chicago, and will be hosted in their space (2233 S Throop St #214).  As per usual, it will be on the 3rd Friday (March 20th), and will begin at 7 PM.  There is no cost to attend the event, but please bring a bottle of wine (Cabernet Sauvignon or Merlot, please) to contribute to the tasting.  You can find more info, or RSVP for the event, on our Meetup!

IMG_2991

Vino Nobile di Montepulciano – A more subtle and complex expression of Sangiovese from a region just to the south of Chianti

IMG_2994

Super Tuscan – A Tuscan wine made without at least 70% Sangiovese. This was actually predominately Cabernet Sauvignon and Merlot, similar to what we’ll be drinking in March!

 

Tags: ,

25

02 2015

Cryptoparty: March 14th, 2015 at 2:00 PM

cryptopartyLearn how to communicate securely and privately at Cryptoparty! In a world where legal and corporate protections for privacy have eroded, it is up to us to take privacy into our own hands. Cryptoparties are a global effort to educate everyday people about electronic privacy tools.

At this Cryptoparty, South Side Hackerspace member Brian Kroll will be going over how to send and receive encrypted secure e-mails with GNU Privacy Guard (GPG). This will be a hands-on presentation, so be sure to bring your laptop. For those of you without a computer, Brian will also cover e-mail encryption on an Android mobile device.

Toward the end of the event, Freddy Martinez will present on TextSecure. TextSecure is a mobile application that allows you to communicate securely over text messaging. Be sure to bring your phone if you want to setup and exchange key information using this app.

Please note, a reporter and photographer from the Chicago Reader will be present. Unless you decide otherwise, the reporter will not include information that might uniquely identify you. You will also be warned when photographs will be taken and will have the opportunity to remove yourself from any shot.

This is a party, so feel free to bring food, drink, and beer for yourself or to share.

20

02 2015

2/15/15 – Inaugural Tanning Station: One leathercraft interest group meeting

Update: 2/15/15
Due to illness, this will be postponed to a later date. Sorry for the late notice.
-Ryan
Due to a strong showing of interest, we will be holding the first Tanning Station: One leather craft interest group meeting on Sunday, February 15th! We will meet in the textiles workshop upstairs at 7pm.
What is TS:One?
  • A forum for sharing experience and knowledge about leather, leather crafting, tooling, and leather-related topics
  • A group of craftsmen and craftswomen who will share their projects and give constructive criticism
  • A place to find project inspirations and/or help others with their projects
If you’re interested, please come at 7pm on Sunday, 2/15. Additionally, if you are experienced in leather crafting and would like to demonstrate a skill or discuss something interesting, please email me at rasputin243 [dot] gmail [dot] com or comment on this post! I would like to have one or two people present during the first meeting.
For more information, check out our wiki article!
See you on Sunday, 2/15!

06

02 2015

CNC Build Club – 2/5/2015 7:00pm

This month’s CNC Build Club meeting will be a demo night.  Bring something to show.  It can be a project you finished, something you made, a work in process or something we might think is cool.

I will be bringing several things I have recently completed.

The bipolar ORD Bot: This is a CNC machine I built for 2015 ORD Camp.  It is a super simple drawing machine with some fun math behind the motion.

The DC Power Supply Interface: This is something I did for Inventables that we will be selling soon.   It really cleans up the wiring when you use a DC power supply on a CNC machine.

The TB6600 Stepper Driver Shield:  This is another Inventables project.  The TB6600 can do a ton of cool CNC stuff.  Now you can interface it to the free grbl CNC controller.

The CNC Club is a monthly meeting of Chicago area people passionate about learning, building and using digital fabrication equipment.  It is held at the Pumping Station One Hackerspace.  It is open to non members.  We also have a Google Group called CNC Build Club.

Each meeting we talk about, build, train on and use CNC machines.  We have 3D printers, laser cutters, CNC routers and vinyl cutters.  Come out and join the fun.

Please RSVP on Meetup.  I will have a CNC or Inventables related door prize to a random person who RSVPs and is present at the meeting.

01

02 2015

Really Late Wine Tasting Follow-Up

So last last Friday, the 16th, member Kyle Bieneman held a wine tasting class on Pinot Noir. I’ve been meaning to get this post up earlier, but enjoy the pictures and information from the handout:

photo 5

“It’s…thin-skinned, temperamental, ripens early. It’s, you know, it’s not a survivor like Cabernet, which can just grow anywhere and uh, thrive even when it’s neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot’s potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they’re just the most haunting and brilliant and thrilling and subtle and…ancient on the planet.” –Miles Raymond, Sideways

photo 1 photo 2

Note: From Burgundy

The grape: Pinot Noir grows in tightly packed bunches (the “Pinot” in the name refers to the pinecone shape of the bunches). These tight bunches tend to be somewhat more susceptible to disease. Being thin-skinned, the grape is also at great risk from extremes in temperature. Fortunately, as it ripens early, it can be grown in cooler regions than heartier grapes (like Cabernet Sauvignon).

photo 3 photo 4

Color: For red wines, color comes from the skins (it is not naturally present in the juice) in a process called “extraction.” Grapes go through a machine called a “crusher-destemmer,” and rather than being juiced as with white wine, the pulpy mass is then fermented in giant vats. Note that the skins will naturally float to the top, forming a “cap,” requiring some kind of system to circulate the fermenting juice (whether a “punch-down,” a “pump-over,” or some sort of a mixer).

Sometime after fermentation has completed, the “free run” is drained off. The remaining “pomace” is then pressed to extract all the remaining liquid. The free liquid is generally light in flavor and color than the pressed liquid, and so will often be aged separately, being blended only at the end to fine-tune before bottling.

Pinot Noir is thin-skinned with less color (anthocyanin) in the skins, it tends to extract less color, and thus is paler than most red wines. Being lighter in flavor, some winemakers will even leave the stems in for fermentation to impart more “tannins.”

photo 5 photo 1

Tannins: Tannins are much more present in red wine than white wine, partly because they come from the skins during extraction (as well as seeds and stems, if present), and the oak barrels during aging. Tannins are traditionally used to turn hides into leather (“tanning”), hence the name. This is why bitter red wines often make your tongue feel dry and leathery. The “resolving” of tannins is a prime reason why many red wines get better with age.

Pinor Noir is notably low in tannins, and so some winemakers will leave the stems in for fermentation.

photo 1 photo 2

Note: Australian

Flavors in Pinot Noir: As a lighter, more delicate wine, flavors tend toward the redder fruits such as cherry, strawberry, and raspberry. Less prominent notes might include vegetal (beets, green tomatoes, olives) or earthy (truffles, barnyard) flavors. Pinot does not typically display the darker fruit (plum) or spicier notes (cigar box) of other red wines. As a result of its lighter flavors, it tends to pair well with pork and fowl, rather than beef.

photo 3 photo 4

Burgundy: Pinot Noir originates from Burgundy, a region in the east of France, between Champagne to the north, and Beaujolais to the south. Burgundy is divided into four major sub-regions (from north to south, and highest to lowest quality): Cote de Nuits, Cote de Beaune, Cote Chalonnaise, and Maconnais.

However, Burgundies will generally be labeled by their village, of which there are too many to list. There are about 600 “Premier Cru” vineyards across Burgundy, and only 32 “Grand Crus,” which will be more expensive, and generally superior to, the villages. The Premier and Grand Crus are designated by the French government based on the reputation of past production.

The Grand Cru red Burgundies are some of the most expensive and sought-after wines in the world, costing nearly $1000 a bottle in good years.

photo 5 photo 2 photo 3 photo 4

Thanks again to Kyle for these notes.

24

01 2015

Circuit Soldering with the Women’s Electronics Workshop

Saturday’s Circuit Soldering Workshop was a blast!

For updates on future workshops, check out our MeetUp page.

 

21

01 2015

Beer Church Brew Day Sunday 1/4/2015

We’ll be brewing up a beer this Sunday the 4th of January at 12:00 Noon. As per usual, we’ll hold a beer tasting first. If you can, please bring something interesting, unusual, homemade – if not, you’re just as welcome, we have never not had enough beer for the tasting.

Once we’re done tasting we’ll select a brewmaster (the person in charge of the brew – as much as anyone is in charge of the brew), pick a recipe, and head around the corner to Brew & Grow to get the ingredients. By 1:30 or 2:00 we’ll be brewing and we will usually be done brewing by 7.

The event is very hands on – anyone who attends can help out at any stage. You will get to try the beer when it’s finished (this can take a few weeks), and help with the later steps if you like including transferring into secondary fermentation, kegging, and bottling.

Potential recipes for this Sunday:

* Winter lager
* Doppelbock
* … you tell me?

You must be 21 or older to attend Beer Church. We encourage you to RSVP on Meetup, but this isn’t required.

30

12 2014

Orientation Class!

Hi all,
 
​As per our norm (and of course the calender on the Wiki), ​the monthly orientation class is happening again this Sunday (the 2​3rd) at 4pm in the 1st floor lounge.

The class is not only a great way for people to get a feel for the space and our community, but it is also a requirement for joining​ as you must take the class before joining or within 3 months after joining.

Details:

PS:One Orientation (previously known as N00bz Paradise) is happening ​this ​Sunday at 4pm in the downstairs lounge.

Never been, but want to learn more about PS:One?
New member?
Old member, but want to know all the secrets of the inner workings of PS:One?
Want to get certified, but don’t know how?
Want to do-ocritize, but haven’t even heard of do-ocracy?
Then this event is FOR YOU!
Free, open to all event – just show up at 4pm on Sunday ​November 23.

You’ll learn:

  • the one and only rule you need to remember at PS:One!
  • what mailing lists and IRC channels you should join
  • how to get discounts on classes, tee-shirts, stuff around town, and even monthly dues!
  • how to get certified on equipment
  • how to donate equipment to PS:One
  • how to create a class, event, group, meeting, or what have you
  • how to request a class, event, group, whatever
  • how to blog
  • the wiki.
  • do-ocracy and how to do-ocratize things

The basics:

  • Who: anyone who wants to learn more about PS:One and how it works
    • When: Sunday, ​November 23 at 4pm
  • Where: PS:One 1st floor lounge
  • Cost: free

Here are the class notes – please feel free to read beforehand (Note: these notes are not a good substitute for class attendance). 

https://wiki.pumpingstationone.org/New_Member_Orientation

https://wiki.pumpingstationone.org/Orientation_Notes

Steve Farkas

​​AKA Steve (The Other One)

21

11 2014

Solder Party

DSC_5907 copy

Saturday’s Solder Party was fantastic! We got all the circuit boards trimmed and tinned.

I’m thinking of doing this again for future projects (and I’m looking for circuit knit ideas and collaborators!). A few things I learned from Saturday’s event that will be helpful:

  • Removing the scrap wire  beforehand would be helpful and/or we need better diagonal cutters in the lab.
  • A piece of cardboard behind the board keeps flux off the table, and provides a guide for blocking the knit.
  • Boards to practice on would be helpful. Also, wetting down the boards will prevent scorch marks.
  • We have replacement soldering iron tips in the lab.
  • Bacon really is the best pizza topping and La Villa is the Pizza In A Bag place.

We didn’t get everything done, so I’m hanging out in the lab this week to finish. (Jay Hopkins apparently has become addicted to soldering knit circuit boards, and has been working on them even when I’m not around! Thanks, Jay!)

Everett took great pictures. I’ve posted a few here but you can find the entire album on our Meet Up page. Please visit, and tag yourselves!

 

DSC_5885webDSC_5916webDSC_5931web

 

 

DSC_5880webDSC_5842webDSC_5863web

16

10 2014