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Just used the calculator, thank you! Ive got a few jars still fermenting in the way over salted brine because of the website I was using recommending 3TBS per quart. Will see how they turn out. Very handy calculator.

Good to know. I got the salt/water ratio from this website: Fermented Hot Sauce Recipe

3 tbs of salt per quart of water. I’m going to toss it and start over.

Can any experts tell me what the white glob at the top of my fermenting pepper jar is, also the black around the top but under the brine? Is it still safe to consume? Top image is before anything of concern showed up.

Any fermentation experts know what this white glob floating in my jar of fermenting peppers is?

Tomorrow brewing my imperial triple chocolate oatmeal milk stout that will sit on cocoa nibs, vanilla beans, cinnamon, and ghost peppers.

Pickled beets with purple peach snake and orange/red torpedo peppers.

First attempt at a Weizenbock tomorrow

Torpedo and Kraken Red. This is going to hurt in the morning.

Purple Peach Snake fermenting next to the Orange/Yellow Torpedo.

First harvest, orange torpedo fermenting.

Brewing my Blonde Ale Tomorrow for an end of August wedding.

Currently cooling my 4th annual Birthday Brown. An imperial brown ale likely clocking in at ~12% abv. It will age for 1 year before kegging and enjoying.

Brew day with a good cigar and spicy Bloody Mary. Great start to the day!

Not the weekend but brewing a Hefeweizen on Thursday.

looking pretty good🤘 Kraken Scorpion Red Orange Torpedo Death Spiral CPR x C3PO Chocolate Purple Peach Snake.

Brewing my Golden Cock Cream Ale on Sunday.

Kraken Scorpion Red Orange Torpedo Death Spiral CPR x C3PO Chocolate Purple Peach Snake.

It’s a good day!

Hefeweizen tomorrow