I've been reading through this thread and enjoying it. Now I have to learn more about the fermenting of the peppers for sauce.
Can anyone direct me to where I can learn more about it. It was mentioned several times in here, just water, salt and maybe sugar with the peppers to ferment. Just...
Happy birthday, it sounds like an amazing brewing and tasting experience.
I wish I had such fore sight, I turned 49 today. I'm thinking I need to do something like this for my 55th! Thank you for the inspiration.
Don't mean to hi-jack your thread, but it's kind of on topic.
I'm brewing an AG wheat next weekend with 06. What is the best fermentation temp for flavor with this yeast?
I don't think you have much to worry about. If it was just the last ten minutes and you didn't chill yet, no worries. The wort was still in the 200 degree range, I'm guessing. I don't think you will notice much if any difference in the hoppiness. And probably not a big difference in...
That does sound good. I may have to make this one.
The "sweet dark cherries", are they a canned or frozen product? I'm not familiar. Please enlighten me.
I have an extra 12" stainless steel screen bazooka. New in the package. I ordered two when they were on sale. Never used the second one.
Just pay shipping. Will fit in medium flat rate box for less than $12.00
Let me know if interested.
Bazooka claimed.
I have half a dozen or so. They are from Corny's and Firestone and one with no name. Threads look like 18 tpi.
You are welcome to them, just pay the shipping.