- 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
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.
Thanks to Justin and SIGBOT for sponsoring the “Dumb Robot Competition for Dummies” or the Crappy Robot Competition last night. Thanks also to everyone who came out!
We promise to upload the video that was graciously recorded by Carl and Jimmy for us in the near future. There will also be better quality pictures. There will also be more information about the competition coming soon. In the meantime, enjoy this video of the Pizza Bagel bot!
Round 1: Everett (Unilowbrow) vs. Bioguy (Senor Abrazos)
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:
“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
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).
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.”
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.
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.
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.
Thanks again to Kyle for these notes.
On Tuesday 1/20/15, Justin helped me keg the beer. The specific gravity was 1.034 at this point, making for an ABV of 8.4%. We tasted the beer and decided not to add any black cherry extract, since the cherry flavor/smell seemed strong enough. It still has a strong chocolate porter taste. The keg was moved into the fridge. On Saturday 1/24/15, Agocs and Justin went to get more CO2 since we were out, and the beer was finally put on tap. Enjoy!
On Tuesday 1/13/15, Ryan helped me rack the beer into a 5 gallon carboy for a second fermentation. We also added the sweet cherry puree, about 16 oz of it. The specific gravity reading was 1.036, and the beer tasted very chocolate-y.
This past Sunday we started a brew for an Imperial Valentine Porter. We just checked on it tonight before the member meeting and it looks like the yeast has started fermenting.
At the beginning of Beer Church on Sunday, we spent a while tasting the delicious beers that everyone brought. Selections included 2 coffee beers, a Superbier, a What the Pho porter, a stout, and a blueberry beer.
After taking our time to enjoy the beer selection, we headed to Brew & Grow to obtain the ingredients listed on this page:
- 1 lb uk crystal malt (60L) (UK Paul’s Medium Crystal Malt 60L)
- 8oz UK brown malt (UK TF & S Brown Malt)
- 8oz UK chocolate malt (UK Paul’s Chocolate Malt #315)
- 8lbs any UK brand dark malt extract (not sure if solid or syrup)
- 1 pack Wyeast 1187 or White Labs WLP001 or Fermentis S-04
- 8 lbs any brand UK dark
- 4 to 6 AAUs medium-alpha acid (such as Northern Brewer)
- 1 lb lactose
- 1 lb Demerara sugar (we used Raw Cane Sugar from Jewel)
- 8 oz high quality unsweetened cocoa powder (we used Nestle)
- 1 tsp Irish moss
- 1 tsp yeast nutrient
- 16 US fl oz black cherry concentrate (we used sweet cherry puree)
- 4 fl oz cherry flavoring or extract (to taste at bottling)
(Disclaimer: My memory is imperfect and since this was my first time as brewmaster, I will probably get some of these steps wrong due to unfamiliarity. Consult the wiki page for more information.)
After cleaning some equipment and some mishaps with the propane regulator, the first step after getting water to the correct temperature in between 160 and 170 degrees Fahrenheit, was to steep the grains. The grains steeped for half an hour. They smelled burnt afterwards, since they were dark grains.
Three gallons of water were added to the mash for the next step, the boil (The goal was to end up with 5 gallons of wort). The wort was brought to a boil and 1 oz of hops was added. All of the malt extract was added as well. There was constant stirring for the duration of the boil, but a boilover still occurred once when we failed to turn down the heat quickly enough. After half an hour, another 1 oz of hops was added. The wort smelled like tea at this point. After another half an hour, we turned off the heat and added the lactose, sugar, cocoa powder, irish moss and yeast nutrient and stirred until they were dissolved. After the cocoa powder was dissolved, the wort turned a chocolate-brown color and smelled deliciously of chocolate.
In the meantime, the other equipment we needed was sanitized using StarSan. The copper cooling coil was rinsed and placed into the boiling kettle. After another 15 minutes of rolling boil, the heat was turned off and we started pumping cold water through the cooling coil until the wort reached a temperature of about 75 degrees Fahrenheit.
After some more sanitizing, the wort was pumped into a 6-gallon glass carboy. The yeast, after being activated, was poured into the carboy, and a cork with trap attached were inserted into the top of the carboy. The cork was sealed with wire and the carboy was placed into the fermenting area, for a first fermentation of an estimated 7-12 days. Before corking, we did take a sample for the hydrometer and obtained a specific gravity reading of 1.098, very close to the book’s suggested 1.084. The total brew time was about 6 hours (including trip to Brew & Grow).
And after cleanup, we all got to taste the brew!
Thanks to everyone for coming! Thanks to Eric and Justin for helping me out so much. Feel free to join us for the second fermentation and the bottling, to be announced.
NERP UN-POSTPONED! “Open Enea Linux and BeagleBone Black” is tonight, Jan 19th
NERP is not exclusively Raspberry Pi, the small computer and embedded systems interest group at Pumping Station:One in Chicago. NERP meets every other Monday at 7pm at Pumping Station:One, 3519 N. Elston Ave. in Chicago.
Mark Mills is an embedded hardware/software engineer with experience using many different hardware platforms and software systems including RTOS’s and Unix/Linux.
Tonight Mark will introduce the Yocto Project, Open Enea Linux, and do a brief demo on a BeagleBone Black.
About the Yocto Project™
The Yocto Project™ is an open source collaboration project (including TI, Intel, Freescale, and others) that provides templates, tools and methods to help you create custom Linux-based systems for embedded products regardless of the hardware architecture. Open Enea Linux uses the Yocto Project as a base platform to make it easy to explore using a Yocto based Linux on an inexpensive development board.
Enea is an international software company based in Stockholm, Sweden. Enea offers proprietary and Open Source operating system solutions (RTOS and Linux), including development tools, network protocols, databases and middleware. They are the third-largest player in the world for realtime operating systems.
Find NERP and Pumping Station:One at http://www.meetup.com/NERP-Not-Exclusively-Raspberry-Pi/ and http://pumpingstationone.org/ Doors open at 6:30pm. The next meeting is January 5th, 2015.
NERP is free and open to the public. Ed Bennett ed @ kinetics and electronics com Tags: electronics, embedded, NERP, Open Source, raspberry pi, hackerspace, Beagle Bone, Element14, Pumping Station One, BBB
Hey Hacky People,
I’m holding a crappy robot competition at the end of the month. This
competition is targeted at people who DON’T KNOW HOW TO BUILD ROBOTS!
Inspired by HEBOCON in Japan: http://youtu.be/46ivFpsmEVQ , crappy
robot will be pitted against crappy robot in some type of sumo match.
Some will win, some will lose, some will fall apart before they even
enter the ring. Everyone will enjoy themselves!
Here’s the essential details you need to know:
Date: January 29, 2015 @ 19:00
Location: Pumping Station: One Electronics Lab
Register to compete at http://goo.gl/forms/XbZrvSLq97
Only the first 31 people to register will be allowed to
compete, so register early!
The full rules will be published some time before the competition
starts. Here’s the main things you need to know:
* Robots will compete inside a circular ring.
* The goal is to either knock the other robot over, or push it out of the ring.
* There will be a penalty for making your robot too high tech
(questions about this should be directed at the judges).
* If you’re playing to win, you’re missing the point!
Edit: The rules can be found here! As always, they are subject to change.
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
* … 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.
Scotland is a place that, for the average American, provokes strong reactions. Single malt Scotch whisky. Haggis. And bagpipes. At least in America, the thought of 3D printed bagpipes may inspire fear in some people. Bagpipes were considered weapons of war, and commonly thought to be banned following the unsuccessful Jacobite Rising of 1745. (The Act of Proscription 1746 doesn’t directly mention them, though.) Personally, I’m quite a fan of pipe music, as well as other Scottish folk music, such as the Corries, and the music of Nova Scotia, especially Mary Jane Lamond.
I bought a Highland bagpipe practice chanter years ago, only to discover that the angle I had to hold it to keep my fingers in the right position was torture on my wrists. I figure it would be more comfortable to play when attached to an actual bag. But acquiring a full set of Highland bagpipes wasn’t terribly practical, and that would probably lead to my neighbors breaking down my door and coming after me with torches and pitchforks should I try to practice indoors. Or at least they’d complain to the condo association. So I forgot about that for a while.
Then in spring of 2014 I saw the Dreaming Pipes Kickstarter posted by Donald Lindsay of Glasgow. He was creating a 3D printed chanter with a customized extended range for the Scottish smallpipes, which are, as their name suggests, smaller, and designed to be played indoors. But he was also creating plans for a full set of smallpipes modeled off a 17th century design that could be 3D printed, with a laser cut bellows. And he was also designing 3D printed Highland bagpipe drones. I’ve got access to four 3D printers and a laser cutter at Pumping Station: One. It looked like fun to build. So I backed it.