Recent content by marx2k

Ok I lied. I looked in the keg. There's maybe a 1/2" of foam in there.

Hi! I filled a 5 gal. corny keg. I force carbonated for 48 hrs at about 30psi. In the keg I have a Flotit 2.0. I brought the psi down to about 12 and tried serving. Nothin' but foam! I then expelled all CO2 over time to where I could open the keg. I observed that there was no foam on the beer. I...

Agreed. They work great on the side. You're not going to eat a meal of kraut but ******* its great to complement potatoes. I won't take down a plate of fermented cauliflower but on the side of some sunny side up eggs on top of buckwheat...mmmm

I make my kraut the same way. Crispy, tangy, delicious. But then it sits in the fridge for months while I also go through all of the other veggies I've fermented. I really need a crew to come in and eat this stuff. For me, calling lactofermented foods 'pickled is just simpler in casual...

I wish the wife enjoyed pickled foods. I'm always chucking away a half gallon of kraut because u can't get through it fast enough. At least cabbage is cheap af. Next time I'm going to feed it to the chickens.

I have the 10 gallon Megapot and am pretty happy with it. They also offer the 2 gallon version ( 2 Gallon MegaPot Brew Kettle ) and the 8 gallon version ( 8 Gallon MegaPot Brew Kettle ) - For some reason I thought they did have a 4 gallon with thermometer and spigot but I'm not seeing it. 2 gal...

I've been going to town slicing up pickled eggs onto toasted bread w/ cheddar. Kind of has become an every day thing. Always good to have a ready-made egg sammich. The pickled eggs also go great in salad. Last year we were making our own vinegars so that goes in there great also., I do love me...

As long as you're not seeing any mold floating and your veggies aren't covered in yeast on top, you're good to let it keep sitting. Just make sure they don't get too soft. If you hit it with the right brine percentage, that shouldn't be an issue

How many days has it been? Those do look good. I usually wait 10 days minimum before tasting but then as soon as its where you want it, I'm the fridge it goes and enjoy ;)

Agreed and no problem. I'm still trying to figure out how to get cucumbers and sweet peppers from becoming a soggy mess 90% of the time :(

I use a kitchen scale. I usually have two jars. One has the food. I pack the food into it. I cover it to near top with water. I place the other jar on the scale, tare it, then dump the water from the first jar to the second. I get the weight in grams. I calculate what, say 5% of that number...

What percent is your brine?

What are you using to get those readings?

Still in the carboy until the 27th ;)

lol just one oz. I'm sure I won't notice