Podcasts about carbonating

It's Summer time! School is out for Summer but we're still pumping out new episodes of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at […]

It is great to have you back, my friends because it's the best time of the week – time for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you […]

Welcome back, my friend! You didn't have to, but you did. You chose to tune in for another episode of our Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things […]

Howdy! Get ready, get set – it's time for another episode of our weekly Homebrew Happy Hour podcast!… THE home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A NOT SO SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, […]

Welcome, friends! We're happy to have you back and it's time another episode of our weekly Homebrew Happy Hour podcast… the home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, […]

How's it brewin', friend?! Welcome back to another fun-filled episode of our weekly Homebrew Happy Hour podcast… the home brew #podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our […]

Natural carbonation occurs when yeast metabolize sugars and produce CO2 as a byproduct. In this episode, contributor Cade Jobe joins Marshall to talk about the use of both sucrose (table sugar) and honey as a priming sugar for carbonating beer. The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Article | Natural Carbonation: Sucrose vs. Honey xBmt

Hey there, Homebrewer! We hope that you're doing well and we're very excited to welcome you back to our Homebrew Happy Hour podcast… the podcast where we answer all of your home brewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, […]

Saison is a style of beer that's known to be a bit more carbonated than other styles, which lends to its general drinkability. In this episode, contributor Andy Carter joins Marshall to discuss various carbonation methods with a specific focus on how they apply to Saison.  The Brülosophy Podcast is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today. | Relevant Articles | Keg Conditioning vs. Force Carbonation In Saison xBmt

  Hola, mis amigos cervecero! and welcome back to our Homebrew Happy Hour podcast… the podcast where we answer all of your homebrewing questions and discuss anything related to craft beer! A SUBTLE REMINDER: If you appreciate the things we do here at Homebrew Happy Hour, consider joining our Patreon community! Not only will you be […]

Today we're talking all about carbonating your meads! I'm excited to share this episode with you because this topic is not only really fascinating to me but also a lot of fun. Carbonating your meads can be done in two major ways: bottle carbonating or force carbonation (Kegging). I am mainly dwelling on the bottle carbonating side of it today, because the kegging side is pretty self explanatory. I hope you enjoy this episode and remember you can listen to these on the go through the Apple podcasts app or spotify. Let me know what you think below and don't forget to like and subscribe! I appreciate you all!Support the show http://www.Patreon.com/ManMadeMeadSpotify: https://open.spotify.com/episode/3RKe...Apple Podcasts: https://podcasts.apple.com/us/www.ManMadeMead.comwww.Patreon.com/ManMadeMeadwww.Facebook.com/ManMadeMeaderyCheck out these links and thank for watching!Merchandise: https://society6.com/manmademeadPatreon: https://www.patreon.com/ManMadeMeadFacebook: https://www.facebook.com/ManMadeMeadery/PO BOX: PO Box 21791 Oklahoma City, OK 73156Paypal Donations: Www.paypal.me/manmademeadFacebook: www.facebook.com/manmademeaderyInstagram: @ManMadeMeadTwitter: @ManMadeMeadSupport the show (http://www.Patreon.com/ManMadeMead)

Welcome, our home brewing friend! Thank you for joining us for another episode of the Homebrew Happy Hour … the podcast where we answer all of your homebrewing questions and discuss all things related to craft beer! On Today’s Show: We are back from a fantastic trip out to Kansas City! First off – what an […]

When it comes to climate change, the mining industry is typically seen as a ‘bad guy,’ depleting the Earth’s natural resources and emitting CO2 in the process. So you might be astounded to learn that carbon can actually be captured and stored using the waste produced in the mining process. In fact, mines could take advantage of this practice, with simple changes in facility design, to become greenhouse gas neutral. Indeed the potential exists for scaling up this carbon capture process to remove billions of tons of CO2 per year—simply by recycling mining waste.   Ross and Christophe are joined by Dr. Greg Dipple, a professor in the Department of Earth, Ocean, and Atmospheric Sciences at the University of British Columbia. He is a geologist who studies the processes of and driving forces behind mineral reactions with a focus on fluid-rock interactions. In the last 15 years, Dr. Dipple’s research has focused on carbon sequestration at and near the surface of the Earth.   Dr. Dipple joins Ross and Christophe to explain the process of capturing carbon with mining waste known as tailing. He explains the relative ease with which mines could be redesigned to support the process and the economic and reputational value in removing carbon through mine tailing. Dr. Dipple walks us through his back-of-the-envelope calculations that indicate a very promising $10-20 per ton carbon cost for mine tailing as well as the potential to scale this carbon capture process. We cover several other safety and environmental concerns associated with mining, and Dr. Dipple shares the significance of his partnership with mining companies in deploying his approach in the field. Listen in and learn how Dr. Dipple came to discover the potential for recycling mine tailing to capture carbon.   Resources Offsetting of CO2 emissions by air capture in mine tailings at the Mount Keith Nickel Mine, Western Australia: Rates, controls and prospects for carbon neutral mining Dr. Dipple’s Research Articles “Assessing the Carbon Sequestration Potential of Magnesium Oxychloride Cement Building Materials” by Ian M. Power, Gregory M. Dipple and Peter S. Francis   Key Takeaways [1:12] The process of capturing carbon with mining waste Identify mines hosted in ultramafic rock Reactive waste product can absorb CO2 [2:47] The nature of the mining industry Conservative, long-term investment Slow to adopt new technology, avoid risk [3:32] The value of carbon capture for mining industry Reputational AND financial Stabilizes waste, mitigates dust [5:55] The fundamentals of carbon removal via mine tailing Less than 1% of mined rock = metal/diamond Rest of processed rock is waste known as tailings Tailings much more reactive because finely ground [7:32] How mines could be redesigned to promote carbon capture Maximize potential for reaction between CO2 and tailings material Safer, more energy efficient and less expensive [10:33] The affordability of using tailings for carbon capture No new technology involved Billions of tons of highly reactive rock at surface Could offset all CO2 emissions associated with mining Back of envelope calculations = $10-$20/ton [13:44] Dr. Dipple’s eureka moment re: tailings and carbon capture Working with colleague in Quebec, mid-1990’s Found carbonate minerals in tailings cementing grains of ground-up material together Studied rate of reactions, realized only limited by availability of CO2 Understood could provide CO2 rather than increase reactivity [16:57] The safety concerns associated with toxic waste Increase reaction rates by moving air, make tailings more accessible to gas flow Use onsite power plants as point source of CO2, air capture Could make mine greenhouse gas neutral [20:00] The potential to scale the carbon capture process in mining Large mine produces 20M tons of rock/year Also generates just under 1M tons of CO2/year Capacity of waste to capture CO2 = 10X greater than emissions Greenhouse gas neutral with just 5-10% of filings (easily extracted) Carbonating all current waste = 200M tons/year Opening new mines based on potential = billions of tons of CO2 removed/year [26:54] How CO2 might neutralize asbestos  Idea to make asbestos non-toxic by modifying surface properties through process that also sequesters carbon Could destroy asbestos fibers, but would be expensive ($200/ton) [30:00] The other environmental considerations around mining Water use, impact in sensitive environments (i.e.: Canadian Arctic) [34:29] Dr. Dipple’s take on next steps for his work Change in carbon economy allows to take lab models to field Pick best sites so that large-scale attempts are successful Ability to deal with carbon now seen as huge value prop for mining companies  [37:46] How to measure carbon captured through tailings Rigorous scientific approach uses X-ray diffraction technique, three-isotope system Developing methods to get same numbers in realistic time frame at reasonable cost

This week Allison and Branden discuss a range of ferments from sourdough to yogurt along with follow-up on how well fermentation was represented at the Good Food Festival in Chicago. Show notes: [Sparkling water lightens foods Chicago Tribune](http://articles.chicagotribune.com/2003-01-08/entertainment/0301080031_1_dough-sparkling-carbon-dioxide) [Carbonating: The Cheap and Easy Way Instructables](http://www.instructables.com/id/Carbonating%3a-The-Cheap-and-Easy-Way/) [Fermented Hot Sauces Coop Sauce](http://coopsauce.com/product-category/hot-sauces/) [Coop Sauce Product Categories Archive Hot Sauces](http://coopsauce.com/product-category/hot-sauces/) [Home Angelic Organics Learning Center](http://www.learngrowconnect.org/) [Edible Alchemy Edible Alchemy Foods Co-op](http://ediblealchemyfoods.com/) NessAlla Kombucha [7 day SCOBY time lapse YouTube](http://www.youtube.com/watch?v=VTSUU83TtVM) [NessAlla’s new Brewery YouTube](http://www.youtube.com/watch?v=nrL7DT-GjGo) [Kombucha ale: A new kind of funk DRAFT Magazine](http://draftmag.com/new/feature/kombucha-ale-new-funk/) [Kombucha with a tropical fruit juice blend The Fermented Man](http://www.thefermentedman.com/post/79371820959/kombucha-with-a-tropical-fruit-juice-blend) [Preserved Lemonade, Salty Lemonade or Chanh Muoi Phickle](http://phickle.com/index.php/preserved-lemonade/) IDEAS IN FOOD: Pistachio Yogurt IDEAS IN FOOD: The Next Step: Cultured Panna No-Cotta IDEAS IN FOOD: Cultured Custard IDEAS IN FOOD: Sunflower Seed Yogurt Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Carbonating and bottling cocktails is a great way to batch cocktails for your bar or for fun at home. Using great ingredients, like Martin Miller’s Gin and adding bubbles also makes any cocktail a more refreshing drinking experience.