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i 'like' the use of 'single' quotes by cnn Disney sued over ‘severe’ injuries allegedly caused by ‘wedgie’ from water slide

someone asked me where i got those jar lids with an air lock - here they are on sale, but it's a lightening deal so act fast if interested Stainless Steel Mason Jar Fermentation Kit – 4 Lid Sets – fermented foods & yeast starters – on sale for $15.29

some people say i have might a problem. thank goodness i don't listen to those people (which, those same people say, is a problem). anyhoo, the CSA was giving away as many tomatillos as anyone wanted, and my local grocery had a rarity: Manzano peppers, AKA rocoto peppers, AKA Capsicum...

lol, sorry, i didn't notice that this was a zombie... did you add the liquid from the starter? or the solids/dregs? SOP is to add the solids/dregs, and pour most of the the liquid down the drain...

could be one of several things - both good (pellicle) or bad (mold or other undesirable critter). hard if not impossible to know without a lab. i would continue forward with this starter. wait a while, then cold-crash it, and extract some of the "beer" on top. first, smell the sample if it...

so is your kraken red the third of 0-and-3? or are you now 1-for-4?

while on the topic of beer-related dog names, i think that "Sparge" would be a good one.

when life gives you lemons, you make lemonade. when the CSA gives you tomatillos, you make salsa verde. i really don't need any more hot sauce as my last batch of tropical heat will easily last me a year if not more, however opportunity knocked - that, and we have no idea what else to do with...

i like your last 3: Marzen Plato Fuggles

if your sauces are turning out too hot, you could add some "filler" to both dilute the heat and add flavors. filler ideas: garlic, carrots, non-hot peppers (ex: bell peppers), fruit (tropical fruit are delicious IMHO), herbs, spices, ginger, etc.

if you have a good scale that does grams, you'll be much better off weighing your water and salt instead of using volumes. i have a handy-dandy online calculator (link) that will do the math for you: just add the weight of your water to the top cell (blue border), and the cells below will show...

i have never seen such a white glob, but it inspires zero confidence. could be mold... how salty is your brine? because 3% salt should be enough to prevent mold. personally, i'd dump and start over - after thoroughly sanitizing everything. "black around the top but under the brine" - i'm not...

THIS. ferment the base beer first, then add fruit, wait a few weeks, and then bottle/keg. two reasons to do it this way, IMO: 1) fresher fruit flavor 2) lower infection risk. fruit is covered in all sorts of microbiota and if you add them to wort along with your primary yeast you're giving...

yes, and fresh Orval doesn't have any noticeable brett characteristics. it takes several months for the brett to start expressing itself, with its impact increasing over time. doing a multi-year vertical of Orval is eye-opening... hard to believe the fresh hop-bomb will turn into a funkfest.

result: frikken amazing. possibly my fav sauce so far. good solid heat but still room for the tropical fruit to make themselves known. made this batch more liquid/runnier than i usually do, and i like the ease of pouring. used ~80% brine & ~20% ACV. my only complaint is that the chunks of...

to be clear, "warm fermented with an ale yeast" = a normal ale fermentation? if yes, then refermenting (AKA bottling conditioning) cold will only result in sluggish refermentation. you won't get any flavor improvements, turning your ale into a lager, etc. and if too cold, could result in no...

incorrect. you should have asked for a case.

that's a shame... who doesn't want good and FREE wort?? FYI aeration isn't needed when using dry yeast for the first time. certainly won't hurt, either. they have all the sterols they'll need. any subsequent repitching will need aeration. you can use gelatin to speed up clarification. the...

i haven't used Diamond myself, but others have reported great success. in fact, my very informal assessment of this thread is that Diamond is the second-most popular yeast for WFL, after 34/70.

my latest recipe leans heavily on the tropical fruit... i blame all the hazies i've been drinking recently. - Habaneros - Green jalapenos - Red jalapenos - Mango (two different kinds, both very ripe) - Passion fruit - Pineapple (very ripe) - Garlic