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January 29 2015
January 28 2015
HackBergen inviterer til Workshop der vi prøver å gjenskape gledelige uhell. Kom og lær mer om glitchkunst og lokativ lyd på mobilen.
HackBergen inviterer til workshop der vi prøver å gjenskape gledelige uhell. Workshopen innledes med to små innlegg: Elise Petersen, masterstudent, starter med å fortelle om glitchkunst og glitchestetikk som hun skriver om i sin oppgave. Deretter skal professor Lars Nyre holde et innlegg om et av eksperimentene han jobber med for tiden, «Amplifon – eksperiment med lokativ lyd på mobilen».
Når: 07.02.2015 fra 11:00 til 15:00
Hvor: Hovedbiblioteket, Stille lesesal, 2. etg.
Les mer på biblioteket sine sider
January 27 2015
Member Badge Competition
What is it?
This is a very open-ended competition: Build a name badge that looks awesome and shows off some of your skills!
What are the rules?
All badges must display your name.
There are 3 classes that you can compete in:
- Class 1: New Member Badge Replacement
This badge must hang on a single plastic strap and metal clip – like the ones that current badges utilize. Additionally, it must be easily made by a new member as an introduction to a tool, process, or the makerspace in general. This badge should take no longer than 2 hours to create.
- Class 2: Standard Badges
Like the new member badge replacement, this must also hang from a single plastic strap and metal clip. There are no limitations on complexity or build time.
- Class 3: Unlimited
This is the unlimited class. All badges must be able to be transported by a single person, no wheels allowed. Otherwise, anything goes!
When is the contest?
It’s starting RIGHT NOW! Come up with an awesome badge idea, build it and show it off!
The contest Ends April 21st!
What can you win?
Each and every contestant will win (your own) memorable Member Badge! We welcome suggestions for awesome awards that can be presented to the participants.
How do I enter?
Present pictures of your completed badge along with a 2-3 paragraph description of what you did to make it to badgecontest (at) milwaukeemakerspace.org. Your descriptions and pictures will be used to create a blog post and run open voting within the membership. Bonus points for members that provide in-process pictures and how-tos on the construction of their badges!
January 26 2015
January 25 2015
Loads of pics here
First we had to set some cavity blocks. There’s quite a slope on TOG’s yard so the left side was about 20mm lower than the right. The left side blocks had to be raised to compensate. After the bottom 4 blocks were set, the others were simply stacked on top. Lengths of timber, painted with bitumen paint for waterproofing, were laid across the top, Now we had a suitable platform to build on.
Next we built a timber frame 100mm high, as a mold for a lightweight insulating concrete. Filled the frame with dry vermiculite to find out how much was needed. Made up some wire mesh for reinforcing, some wire rope as a carry handle, and some lengths of cable to make holes for temperature probes. Mixed up 6:1 vermiculite to cement. Levelled out the mix in the frame, then left it to set.
Laid out red bricks to decide the best size and shape. Decided on 3 bricks wide (lengthwise) and 8 bricks deep. Stacked up bricks to make the sides. Used small amount of weak cement/sand mix to seal the gaps in the bricks. Cut 25mm angle iron to support the bricks used for the roof. Lit a small fire to get some heat into the oven and really dry it out. Covered the sides with aluminium foil and rockwool slabs for thermal insulation.
Connected up a makeshift flue and lit a fire directly in the bricks. After a few hours the dial thermometer was almost off the scale at 300 deg C. Time to start cooking! Made a peel from a baking tray and brush handle. Pushed the fire to the back and brushed the hearth clean. Made about 20 pizzas from both readymade bases and dough. There were no leftovers
They were cooking in about 3 to 4 minutes, with one turn half way through cooking time. 12 hours after letting the fire go out, the inside was still at 101 deg C! Pizza oven makes a great patio heater too
January 24 2015
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.
January 23 2015
Many of our members have used heat guns and strip heaters to soften and bend acrylic in the past. While that method works most of the time, we decided it was time to get one that just works all the time. Since we acquired it, we have been finding all kinds of uses for it. A few finished projects are listed below.
Tooth Brush Holders
January 21 2015
Einmal im Jahr materialisiert sich der 7.5te Ring “cuisine” auf der Station. Im Rahmen des Space Meal Contest werden wieder Cöstlichceiten aus fernen Galaxien, von fremden Planeten und neuen Civilisationen zubereitet worden sein.
– Teilnehmen cönnen Member/Aliens/Teams ab 18 Jahren
– Jeder Combattant hat 5 Minuten Zeit eine ausserirdische Spezialität mit kurzer Einführung über Historie der Speise/des Heimatplaneten vorzustellen.
– die Combattanten bewerten sich gegenseitig. Zusätzlich gibt es eine Jury aus dem Publikum
Den besten Cöchinnen und Cöchen winken wie immer attractive Sachpreise.
Anmeldungen bitte an e-punc(ät)c-base.org
(Bild: Public Domain NASA via Wikimedia)
January 20 2015
De build night’ene som vi deltok i på slutten av 2014 resulterte i noen fine instructables:
Trykk på linken øverst på siden, eller klikk her for å se alle våre postede prosjekter.
January 19 2015
TOG is six years old! We’ll be having cake to celebrate this Saturday 24th of January. It’ll also be our last birthday in Chancery Lane as the lease is up and we need to move. So, the details:
The Birthday Party
There’ll be cake! There’ll be friendly neighbourhood hackers! There’ll be good times! Did we mention cake? TOG will be open from 7.30pm till late on Saturday 24th of January. Just drop down and enjoy yourself. You don’t have to be a member and there’s no cost to attend, though we’d welcome donations for the move (see next section). If you want to bring any nibbles to share, that’d be great but not obligatory. Likewise, if you want beer, bring your own (you don’t have to share that). If you’ve not visited us yet, this is the perfect time to scope us out!
We Have to Move
TOG need to leave Chancery Lane by the end of April. We are currently looking for a new place to lease, so if you know of anything that we can’t find ourselves (we’re keeping a close eye on daft), suggest it to one of our members or send a note on the contact page. We want to stay in the city centre so it’s easy for everyone to get to the space, and we’d like to be able to have a few sub rooms so we can keep workshop gear separate from the sewing machines and nights of talks (similar to our current set up).
Once we find a place, we’re going to have some extra costs (deposits need to be paid upfront, vans and skips need to be rented), so if you’d have a few bob to spare, consider donating some €€’s to help us out through the paypal link below or by dropping in to the space. If you want to help us in the longer term, consider becoming a member and sharing the month to month running costs. We’ll have a laser-cut collection box at the birthday party, so if you want to donate lovely anonymous cash, we’re prepared for that too.
We’ll keep everyone posted on how things are going with finding a place and moving. Group nights will continue as normal in Chancery Lane until we’ve settled elsewhere.
January 17 2015
c-base-Member cynk bietet nächsten Monat einen Programmierkurs an Bord an.
Programmieren lernen einfach und günstig
Apps benutzen, dem Navi folgen, Tweets absetzen – das kann jeder. Diese Technologien jedoch zu verstehen, sie zu verbessern oder neue zu erfinden ist bisher nur wenigen Spezialisten vorbehalten. Dabei sollte das jeder können. Wer weiß, wie Daten verarbeitet werden, kann auch bewusster mit ihnen umgehen.
Schnupperkurs: 2 Stunden / 25€ pro Person
– Einführung ins „Computerwesen – behind the scenes“
– Einführung in Bits und Bytes
– Grundlegende Abläufe und Algorhithmen
Mindestalter 14 Jahre, Notebook mit WLAN, Englischkenntnisse sind von Vorteil
Termine: 09.02.2015 oder 13.02.2015
jeweils 18:00 – 20:00 Uhr
Ort: c-base e.V. – Rungestr. 20, 10179 Berlin
+49 173 218 22 19
January 16 2015
Thank you for attending this months book club meeting. The next meeting is set for 19:30 Friday 20th February. As we were all so pleased with the short story “The Machine Stops” by E.M. Forster we’ve decided to try it again this month.
The book this month is “Player Piano” by Kurt Vonnegut;
Kurt Vonnegut’s first novel spins the chilling tale of engineer Paul Proteus, who must find a way to live in a world dominated by a supercomputer and run completely by machines.
As a reminder, feel free to pop over to our goodreads group and add suggestions for future reading.
Happy reading, and see you next month!
When you buy a bolt, it doesn’t typically have a nice flat head on it. It’s got a bunch of markings, and usually some sort of part number, or something. Here’s a bolt I found on eBay. Look at all those numbers and letters!
Here’s a close-up I shot of a bolt head. What does it all mean? Well, Brant told me that the manufacturers add these markings to help prevent counterfeit parts. He even mentioned that years ago a building was built with some knock-off fasteners and it collapsed causing terrible damage. Terrible!
Well, I brought a bolt to the makerspace because I wanted it to have a nice smooth and shiny top. Bill**2 was kind enough to show me the new metal buffing area, which has a nice belt sander (which we used to remove the lettering) and 6 (yes, six!) buffing wheels of various grit. I used all six to give my bolt a nice clean shine.
Here’s my bolt after removing the letters and buffing it up. I probably could have done a bit more, but this was still a hundred times better than before I started. And yes, it is hooked up to an AT42QT1010 Capacitive Touch Breakout Board and a Teensy.
January 15 2015
How did you first find Milwaukee Makerspace?
I first heard about the Milwaukee Makerspace from a poster that was displayed at American Science and Surplus. I was a regular haunt at the store so I often saw the sign hanging there. At some point I found out about the first open house when the ‘Space was at Chase Avenue location. It was a great and interesting time. It was the first time I had seen a Power Wheels race. My interest was definitely piqued, but for some reason I didn’t pursue joining at the time. The next time I attended, was after the move to Logan avenue, unfortunately. I didn’t read the webpage close enough and I tried to return to the Chase location only to find locked gates. Thank goodness for Smart Phones! I got to the meeting late but still in time to get a tour.
Why did you decide to join?
At my first visit to the Logan Avenue building, I decided that I couldn’t afford not to. I really wanted to join and started waffling about it. I thought I would go home tell the wife about it and then hem and haw and return an see about joining in the future, and that’s when I figured I should just join and quit agonizing over something I was going to do anyway.
What do you do at Milwaukee Makerspace?
I guess I should start off by saying I’m the area champion of the Jewelry Area. I’m working on getting a proper workspace for Jewelry construction going. Everything from simple processes to brazing, lost wax casting, hydraulic forming and more. Currently we are expanding the area to include Watchmaking. Aside from Jewelry, I use the Laser Cutter a lot for various projects, something I hadn’t foreseen as an interest in when I joined. I do a little Blacksmithing on the forge. I spend a bit of time on building tools to use to make jewelry.
What would you like to tell others about Milwaukee Makerspace?
Just come down to one of our Tuesday night meetings to check things out and Welcome to Wonderland!
What do you plan to work on in the next few weeks?
I am finishing work on a twenty ton hydraulic press for jewelry forming. I have an ongoing project to finish a magnetic finishing machine. I am working with a number of people at the ‘Space who are going to be building Daleks from the Doctor Who series.
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