The Northern Central Grain Elevator in Baltimore once was the largest grain terminal on the East Coast of the United States. Inside was a maze of pipes and some of the foulest water I've ever encountered, possibly an unholy, decades-old dirt-beer from whatever was left inside.
Check out the rest: abandonedamerica.us/northern-cβ¦
#baltimore #abandoned #photography
Baltimore's Abandoned Northern Central Grain Elevator
Once a major part of Baltimore's harbor, the Northern Central Grain elevator was left abandoned for years. What happened?www.abandonedamerica.us
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Kaj of the Creek
in reply to Abandoned America • • •Abandoned America
in reply to Kaj of the Creek • • •Tom Helmut Rathke π·βο£Ώπ©πͺπΊπΈπΊπ¦
in reply to Abandoned America • • •Abandoned America
in reply to Tom Helmut Rathke π·βο£Ώπ©πͺπΊπΈπΊπ¦ • • •trillytrill
in reply to Abandoned America • • •Abandoned America
in reply to trillytrill • • •Lost Objects
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in reply to Lost Objects • • •Ecce Romani
in reply to Abandoned America • • •Abandoned America
in reply to Ecce Romani • • •Ecce Romani
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in reply to Ecce Romani • • •Abandoned America
Unknown parent • • •Jude Marr PhD (he, they)
in reply to Abandoned America • • •Abandoned America
in reply to Jude Marr PhD (he, they) • • •Dr. Tineke D'Haeseleer
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in reply to Dr. Tineke D'Haeseleer • • •Lizard
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in reply to Lizard • • •Sander Antoniades
in reply to Abandoned America • • •Abandoned America
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in reply to Sander Antoniades • • •Dogzilla
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in reply to Dogzilla • • •Norman Wilson
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in reply to Abandoned America • • •Iza Running Again
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in reply to Iza Running Again • • •Shield Maiden
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in reply to Shield Maiden • • •catsynth / amanda c
in reply to Abandoned America • • •Abandoned America
in reply to catsynth / amanda c • • •Beast of Bourbon π©·ππ
in reply to Abandoned America • • •acm
in reply to Abandoned America • • •Dan Morgan
in reply to Abandoned America • • •Abandoned America
in reply to Dan Morgan • • •AnthropoceneMan
in reply to Abandoned America • • •@DanMorgan @jeffjarvis
There is much natural yeast in the air. No need to introduce it from another external source.
Had a whole barge of molasses go crazy fermenting due to extreme heat of the river it was sitting in, and vents that allowed natural yeast in the air to enter the holds.
Looked like a can of brown spray foam.
Inken Paper π΅πΈ
in reply to Dan Morgan • • •Abandoned America
in reply to Inken Paper π΅πΈ • • •David Willmore
in reply to Abandoned America • • •Abandoned America
in reply to David Willmore • • •Adam Sparks
Unknown parent • • •Abandoned America
in reply to Adam Sparks • • •How to make your own yeast for baking
Justine Calma (The Verge)Jeff
in reply to Adam Sparks • • •@adamhsparks
The university I work at had bought an old MFA feed building. Years ago we had an odor complaint from the rear dock.
We went over to investigate and the place smelled like whiskey and mold. Molasses stored or leaked under the dock had fermented into some kind of alcohol product. We had to pump it out for disposal.
Abandoned America
in reply to Jeff • • •Outeast
Unknown parent • • •Abandoned America
Unknown parent • • •Abandoned America
in reply to Outeast • • •Maynard G.Krebbs
Unknown parent • • •Abandoned America
in reply to Maynard G.Krebbs • • •Abandoned America
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Unknown parent • • •Ian Ragsdale
in reply to Abandoned America • • •The Other Brook
in reply to Abandoned America • • •The Drop Bear 2.0
Unknown parent • • •MegaZone
in reply to Abandoned America • • •@adamhsparks Yeast is just everywhere - it is naturally occuring in the environment. What they're doing for baking is 'capturing' the natural yeast, and then nurturing and cultivating it for use. Part of this is ensuring you don't get any other nasties in there, like bateria, but this is the basic process for making your own sourdough starter.
There are a number of naturally fermented beers and such out there, which use yeast from the environment.
SpaceLifeForm
Unknown parent • • •IIRC, that was how beer was discovered.
Pots with grain that got flooded via heavy rain that had yeast mixed in.
Mesopotamia comes to mind.
Adam Sparks
in reply to Abandoned America • • •Greg Stolze
in reply to Abandoned America • • •acm
Unknown parent • • •Abandoned America
Unknown parent • • •Abandoned America
in reply to Adam Sparks • • •Abandoned America
in reply to The Other Brook • • •Sean
in reply to The Other Brook • • •Reasonable people: What an evocative term, I know exactly what that probably smelled like!
The "ready to throw down over whether a hot dog is a taco" contingent: IF THERE WEREN'T AGED OAK BARRELS INVOLVED THE TERM IS INACCURATE
Abandoned America
in reply to Sean • • •Philip Moscovitch
in reply to The Other Brook • • •Abandoned America
in reply to Philip Moscovitch • • •Abandoned America
Unknown parent • • •billothekid2
in reply to Ian Ragsdale • • •Indeed. As a homebrewer, there's a reason we keep everything as clean as we can so as to not infect the beer with wild yeast, which is pretty much everywhere.
@AbandonedAmerica @adamhsparks
Abandoned America
in reply to The Drop Bear 2.0 • • •Abandoned America
in reply to MegaZone • • •The Other Brook
in reply to Philip Moscovitch • • •Abandoned America
in reply to The Other Brook • • •Abandoned America
in reply to SpaceLifeForm • • •Abandoned America
Unknown parent • • •Abandoned America
in reply to Adam Sparks • • •Abandoned America
in reply to acm • • •KeithVD
in reply to Abandoned America • • •A Calgary brewery wanted to make a 100% Alberta beer, down to the yeast. So they went out and collected some: onbeer.org/2017/07/albertas-fiβ¦
Albertaβs First Terroir Beer? | On Beer
On BeerAbandoned America
Unknown parent • • •The Other Brook
in reply to KeithVD • • •FeralRobots
Unknown parent • • •Jane
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in reply to Jane • • •Birgit Moldenhauer Art
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in reply to Birgit Moldenhauer Art • • •Adam Sparks
in reply to Abandoned America • • •