Search results

So your point is that to get this precisely right and not die everyone should pull out their physics and chemistry books to get the proper expansion coefficient of water not to mention that they need to precisely measure the water temperature to 3 decimals? I understand your point but these...

D@mn dyslexia 0.40 or 0.04 I usually catch those errors but I missed it this time. :oops: 1 g = 1 mL is also correct depending on your level of precision. :D Mine currently is what is practical and helpful for someone on this forum to make use of in their endeavor to mix up a safe...

I never said they were the same. In fact I stated that they were different. I did not say that a 5% ABV beer has the same quantity of ethanol as a 5% ABW beer. I said you have to use a conversion factor to change from one set of units to another. A 5% ABV beer has the same has...

I follow the math but would you explain where the 2.17 comes from? is the 2.17gm/cm3 the density of salt? I may be missing something here as well. Wouldn't you need the salt measurement to be in milliliters and not grams for the volumes to cancel out and get a ratio or %? For instance 2...

I would argue that the numbers are not slightly off but give the same information in different units. Just like ABV and ABW give you the same information about the alcohol content of a beverage even though the values associated with these units are different. Ratios by weight == ratios by...

"hypernatremia" of course - should have remembered my The Rime of the Ancient Mariner from school. :rock: I did make the assumption that water is 1g/cm so 100ml = 100 g For a 4% solution the water would be 96% of the weight. (100 g/96%) - 100 g = 4.17 g salt So I don't have to make the...

I'm almost positive this is mostly a lacto-frementation. There are some wild yeasts in raw honey but I guess one of us has to bite the bullet and see what happens. I think I'll get some honey and give it a go.

I am on a well so I use well water. Tap water will do if there is no chlorine. Use what you use for brewing and you should be good. I won't discourage more research but suggest you maybe start with a small 1 pint batch to get first hand experience while you get more info. I think my grocery...

While there are other microbes that are dangerous and/or unpleasant the big one is the bacterium Clostridium botulinum. It makes the botulism toxin that causes muscle weakness and paralysis. Nice to have if you don't want a wrinkly face, but a high dose can cause the lungs to stop working...

From what little experience I have I do know it is important to keep all the vegetables, etc. submerged. Mold seems to grow on the the exposed/non-submerged parts. It only takes a few days for a noticeable colony to form.

I have grown Ghost and Moruga Scorpions before but never in the fridge. Do you have to keep the light on? :rock: Additionally; I would keep your gloves on when cutting the Reapers. You'll wish you had when you next relieve yourself. :no: On a serious note; I have made several batches of brie...

For my gallon batches of jalapenos and onions I use right at 1/2 gallon of water. It measures pretty close to 4.0 lbs. The 0.17 lbs of salt is almost 1/4 cup. After fermentation I have ~3/4 gallon of liquid but only use 1 quart of that for canning. The other 1/2 gallon I throw out. :( Of the...

As you said honey does not ferment on its own because there is not enough water present. But once the water content gets greater that about 20-25% it will begin to ferment on its own. Honey averages ~17% water by weight and should be less than 20% water by weight to prevent fermentation. 1...

The article contains this admonition. "It’s important to use raw honey for this, as it will still have all the bacteria and wild yeast that is necessary for fermentation." I guess pasteurized honey is out. I'm not sure if my LHBS carries raw honey but there are some farmer's markets and...

I am using a 4% brine by weight. I believe the accepted safe range is 2%-5% salt by weight. I weigh the water and divide by 0.96 to give a final weight. Then add iodine free salt until the scale shows the calculated weight. 4 grams per 100 ml will work fine and should give a concentration...

I have brewed 1 gallon batches but I refuse to be pigeonholed into doing 1 thing. :cheers:

I have to be careful as I am numerically dyslexic. I will commonly transpose numbers. It sucks when you write OG of 1086 as 1068 and can't figure out what happened to your efficiency.

Hopsy has some black Friday offers. https://sf.hopsy.beer/offers Is this one of their commercial bottle fillers?

Good point https://www.homebrewtalk.com/forum/threads/fermented-peppers.672274/ :goat:

I am working on refining my lacto fermented pickles, chip dip, and salsa. This is my latest attempt. Started as 2# habanero, 2# onion, and 3 cups of 4% salt water. After the ferment is complete in in 5-6 days I plan to cook with bread & butter spices for a mucho caliente chip dip.