Recent content by dawn_kiebawls

I realize this should go in the 'for sale' forum but I feel like it might have a better chance here - if anyone in this thread is interested in purchasing the entire setup as outlined in the original post I have all the components (fermentor, floating dip tube, posts, etc) that I would like to...

Next season I'll be investing in a better quality grow light. This year I'm squeaking by with essentially LED shop lights, but they're 6500k spectrum so they're working well enough. They just aren't very powerful. My peppers all sprouted within a week and my tomatoes sprouted within 5 days. I...

I got 5 of my really leggy jalapenos transplanted into red solo cups with holes drilled in the bottom. I buried the stems pretty deep HOPING they'll sprout some adventitious roots like tomatoes do and not just fall victim to stem rot but it was either that stake/trellis/train jalapenos because...

Thank you so very much! I really appreciate your help - sorry for spamming you the last couple of days lol

Thank you for your timely response @cactusgarrett - just to be clear, is that 2-3g CBC-1 per gallon or for the entire 5-6 gallon batch? Thank you again for your help! I am so very excited to get these carbed up and into a glass to start Spring off right!

I haven't been active on here in quite some time so I'd like to photo-dump real quick and let you know what I've been up to: This year I decided I'm going all in on my hot sauce/salsa/bloody mary mix game! I've got two varieties of Jalapenos, Ghost Scorpion, Piri Piri, Cayenne, 7 pot bubblegum...

Been out of the brewing loop for a couple years and am needing some help. I have a 5 gallon batch of a golden sour brewed June of 2020 and a RBGC clone brewed September of 2020! This is not a testament to my patience, just proof positive that I am spread too thin and there aren't enough hours in...

Oh man, how time flies! I brewed this recipe in September of 2020 and need to get it in my belly (and out of my basement before my wife kills me lol)! I'll have two weeks of free time after this coming week so I have to get it done in that window so I'm planning to follow the advice of...

Wings, pizza, eggs, burgers, gumbo, chili, nachos, tacos, burritos, rub it on a steak before I grill it, I use it to marinade various meats, use it to do a wet-rub if I'm smoking, rice, fish, sushi, sandwiches...Pretty much everything I consume is turned up. If I wasn't lactos-intolerant I'd...

I would let it go for a few more weeks. In that short amount of time I can't imagine the lacto has consumed much of the sugars and is just getting started

Same here. I've already been ordering seeds and planning my garden for next season. I'll probably get my seeds started in February so I have some big healthy plants to transplant after the risk of frost is gone. So far I've ordered or been gifted Habanero, Chocolate Ghost, 7 pot primo, 2...

Just add them in to the batch and let them ferment. By now you have built up a large enough colony of lacto that it won't have any problems fermenting a few extra peppers. My current experiment batch is fermenting along nicely. I used about 30ish scotch bonnets and a beet root (mostly for...

3726 is by far my favorite Saison yeast. You can't go wrong with it no matter what you do (unless you ferment cool, which would be dumb). I havent used it for some time but if I remember correctly I usually let the temperature free-rise at its own pace then I hold it at the peak temp for 3 or 4...

No mention of PBR yet? Old Style? I've never understood the hype of either of those

If I remember correctly I got mine from morebeer. With that being said: I've never had the chance to use mine. Unfortunately I've barely even unpacked it so I would be happy to part with it if you would get more use out of it than I have or will in the foreseeable future. If you're interested...