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Just racked Sex Panther. An imperial triple chocolate oatmeal milk stout that gets a hit of cocoa nibs, ghost pepper, vanilla, and cinnamon after about a month fermentation.

Golden Cock Cream Ale

Just did another 5 gallons of apple ale. It’s so simple and is such a crowd favorite it goes quick. 5 gallons of apple juice and a little 001. Crisp, clean and refreshing! Takes about 5 minutes not including equipment prep and sanitizing.

Heating the strike water:

Just pitched a jar of 001 slurry into 5 gallons of apple juice. It will become the starter for my 5th annual Santa’s Secret Stash Imperial stout that will sit for a year and get kegged next November. Kegged last years about 3 weeks ago and clocked in at just over 14% and quite tasty.

I needed the gallon containers for storing water at the cabin, so I put 5 gallons of apple juice on a yeast cake from a cream ale I had just secondaried and added raspberries too.

Closest I’ll ever come to drinking Pappy Van Winkle. Damn good beer!

Just mashed in on a ~6% cream ale. Much needed in this dangerous line-up!

Raspberry Vanilla cream ale tomorrow

I’m thankful that my wife reminds me of my name every morning.

1-4

Kraken Red with brine and white wine vinegar, no fillers or other flavors. It’s hot.

Opened a jar of fermented peppers to make hot sauce and my wife asked if the dog **** in the house. It did smell bad so I dumped it. 0-3 so far this year.🤬🙇‍♂️

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.