Search results

am i the only one who can't see Kharnynb's image? i'm seeing a big space with a small circle with a bar through it, as if the image is missing or i don't have permission to see it... see screenshot below.

dang, that looks nice... how is/was the aroma and taste? do you feel the cosmic punch made a difference?

there has been some great discussion in this thread about Cosmic Punch - thanks everyone for sharing your experiences with this strain. the CP info can be hard to find amid all the other content so with that in mind, i started a dedicated thread: Cosmic Punch (OYL-402) by Omega Yeast Labs.

a thread focused on the discussion of Cosmic Punch, a GMO yeast that can unbind bound thiols. Introducing Cosmic Punch™: A Thiol-Boosting Version of British V (OYL-011) Genetically Modified (GM) Yeast Strains: Unlocking Bound Hop Thiols and Engineering Targeted Fermentation Characteristics...

a few options were discussed above. as far as i know no one has tried beer yet. i bet a sour/lambic-style beer would work well!

i would go with option #2, but only with the PET carboys (or glass if you have it). buckets are too leaky. leave as little headspace as possible. option #3 would be good too, just takes more effort (and likely expense).

I THROW DOWN THE GAUNTLET: Monkey belonging to Texas special team's coach stripper girlfriend bites child on Halloween She explained how the monkey is up-to-date on her shots and is an 'emotional support animal who (is) not to be touched' NOW ACCEPTING ALL CHALLENGERS

lol, like i said your tolerance is clearly higher than mine - and now we know why, COVID. have your senses of taste and smell come back to "normal", or did COVID permanently affect those? RE: the Hot Ones gauntlet, i might be able to survive the first half, but those upper sauces look painful...

:eek: :eek: :eek: :eek: wow, your heat tolerance is clearly higher than mine! your recipe is essentially all hot peppers, and no carriers/fillers. both habaneros and bonnets are listed in the 100K to 350K SHU range... should put some hair on your chest. my hot sauces are typically...

to date the majority of my sauces have been brine-only and they've turned out great. not too funky nor salty, but that's just according to taste buds around here (which do skew heavily towards salt). like you, i've recently moved to a 50/50'ish mix and plan on sticking with that. so this is...

no innoculation needed, plenty of lacto hanging out on the peppers. DO IT

Inkbird for the win!

@GrogNerd i believe that i speak for many here when i say that we're all saddened by this news, and are thinking of you/praying for you/holding you in the light/etc. t'is the curse of dogs - years of love that inevitably lead to a big heartache. but we do it for the love... the love... the love.

at what temp?

lol. it happens. some folks can eat carolina reapers straight, others need to watch their ulcers... i'm somewhere in the middle. i wouldn't want my latest batch of salsa to be any hotter - i like to put a lot on my food to really get the taste of the sauce, if the scovilles are too high i...

personally, i heat the blended mush until it boils at the edges, mix thoroughly to ensure everything has reached pasteurization temps, let cool, fill, and store bottles in beer fridge. no need to fill bottles hot, IMO, hot sauces are pretty resilient thanks to their low pH and lack of...

had another brine-vs-vinegar thought while packaging the salsa: brine is quite spicy by the end of the fermentation, while vinegar isn't spicy at all. therefore, if your hot sauce isn't hot enough, you might want to stick with brine and get as much heat in there as possible. on the other hand...

finally packaged up my salsa. turned out less verde and more naranja, due to the tomatillos not having much color while the habaneros and red jalapenos having lots of color to share. the tomatillos contribute a lot of acidity and not much else, as far as i can tell. garlic came through...

1 week seems a little short... i would hold out a while longer, at least another week if not two. there could be other processes going on that don't produce visible signs like CO2. certainly can't hurt to wait a bit. the fermentation of my current batch was done in less than 2 weeks, at least...

i've only had one experience with vinegar: i used only apple cider vinegar (no brine) to liquify my sauce #3 (mango, red jalapenos, habaneros). the mango didn't come through very strongly, but the vinegar did. in general i'm not a big vinegar person, so for my tastes it's a little too acidic...