rwashko
Member
Hey All,
I'm considering brewing a version of Goat Scrotum Ale with sriracha hot sauce replacing the peppers. My problem is this: I don't know if the amount of potassium sorbate in a few tablespoons of sriracha is enough to keep my yeast from doing their thing. Does anybody have any experience fermenting anything with a very low concentration of potassium sorbate? thanks in advance!
I'm considering brewing a version of Goat Scrotum Ale with sriracha hot sauce replacing the peppers. My problem is this: I don't know if the amount of potassium sorbate in a few tablespoons of sriracha is enough to keep my yeast from doing their thing. Does anybody have any experience fermenting anything with a very low concentration of potassium sorbate? thanks in advance!
