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That is how i see it as well.

There is some activity. Not as much as with beer but lactobacillius does produce some CO2. The important thing is that lacto drops the pH to 4.0 or less making it shelf stable in about a week.

Found it. https://www.homebrewtalk.com/forum/threads/1-gallon-brewers-unite.311884/ :goat:

I was just tying to find that one.

It started as 2# Habanero and 2# onion. Smells a bit pungent. It does look like vomit though. :mug: Lacto-ferment should be done in 5-6 days.

Do you have a recipe for the bread? Looks delicious.

Double post. Srry. :goat:

Good point, but have you not heard of one gallon test batches?

Is this infected? What am i doing wrong? :goat:

My dad's school story is that he rode his bicycle DOWN hill both ways to and from school. No snow involved as he was in southern Mississippi.

https://ohlardy.com/fermented-eggs/ "Yes, fermented eggs. You may think, is that even possible? Yes!!! It IS possible and they are fantastic." I'm not so sure about this, but what the 7734. I'm fermenting jalapenos so I may give it a go. :goat:

You may want to slow down. Also, why are there 4 hands on the clock?

Hopefully I'm infected and lactobacillius takes over and and I end up with an awesome chip dip. Plan to boil next week with bread & butter spices. :rock:

15 lb jalapeno 6 lb onion 1 lb habenero 3 gallon water 1 lb salt Boil is scheduled for next week. :D:D :goat:

NEIPA are the suxor! :no: Could be; but i do like an Irish pub.

Got this in my fermenter. Is it infected?

I'm in.

WLP099 may work well for this project. It can ferment to >25% AVB if managed right. However, you may lose the malty notes you want to keep. https://www.whitelabs.com/yeast-bank/wlp099-super-high-gravity-ale-yeast To keep the malty characteristics you are looking for I think eisbock is the...

That data looks promising to support this method of approximating Bray's official procedure. Can you keep track of these 6 data points for each of the batches you are making? I am doing the same. My chemistry-math research indicates that the weight change plotted vs the SG change should be...

After a lot of data collection and a bit of number crunching I submit the following for consideration. The correlation between weight loss and SG loss looks quite good for the BOMM data sets. I included data for a water-sucrose ferment. (The lower purple line.) I expected this to have a...