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Old 01-15-2014, 03:38 PM   #31
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The kolsch yeast went off like crazy, the alt is slower but chugging along. I ended up not heating it or adding hops.

For sauerkraut, I cut up a cabbage, jam as much as possible into a quart mason jar add some salt then beat the hell out of it with a wood spoon. Weigh down the cabbage so it is fully submerged in it's own water. Let it sit for 3-5 days on the counter. The natural bacteria will take care of fermentation. Refrigerate when done.

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Old 01-17-2014, 01:30 PM   #32
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So, how much kraut juice did you pitch and how long had it been sitting/fermenting before you pitched it? Did you make a kraut juice starter?

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Old 01-20-2014, 04:51 AM   #33
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Bump for an answer

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Old 01-20-2014, 12:18 PM   #34
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Sorry, I used about 50ml of fresh kraut juice in a pint mason jar which I grew for a few days, I pitched the whole starter without decanting.

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Old 01-20-2014, 09:12 PM   #35
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Thanks for the clarification.
I am going to try this for sure. I have talked a buddy into trying it too.

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Old 01-20-2014, 11:31 PM   #36
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That 50ml went into a typical 1.040 starter.

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Old 01-21-2014, 01:42 AM   #37
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Got it

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