To make a long story short;
I am a chemical engineer from Texas who now creates software for the health care industry in New England.
I get back to my roots by running fermentation experiments and processes; in the past it was extract beers but since my move to New England 10 years ago, it has been in the form of lactic fermentation of vegetables like cabbage (kraut) and cucumbers (pickles). I always have a bucket or two of fermentation going! (yes, lactic is bad for most of this forum!)
However, since the denizens of my homestead are not keen to cooking malts in or around the house, and they don't like pickled veggies, I am now focusing on fermenting 'hard' ciders from New England farm stand apple pressings. When given lemons, make lemonade, err, i mean, when given apples make hard cider
This site has been great, I look forward to the knowledge .
Cheers!
I am a chemical engineer from Texas who now creates software for the health care industry in New England.
I get back to my roots by running fermentation experiments and processes; in the past it was extract beers but since my move to New England 10 years ago, it has been in the form of lactic fermentation of vegetables like cabbage (kraut) and cucumbers (pickles). I always have a bucket or two of fermentation going! (yes, lactic is bad for most of this forum!)
However, since the denizens of my homestead are not keen to cooking malts in or around the house, and they don't like pickled veggies, I am now focusing on fermenting 'hard' ciders from New England farm stand apple pressings. When given lemons, make lemonade, err, i mean, when given apples make hard cider
This site has been great, I look forward to the knowledge .
Cheers!
