Search results

I really dont want to toss it but its not worth getting sick over. Any ideas on how it happened so I can avoid it next time? No lime juice it sounds like?

Thanks for the replys.   Chiltepin, I actually copied down your recipe last night after I made this post. I'm going to try it out for sure.   Thanks!

Here are a few more pictures. All input is appreciated.         The smell is kind of odd. It's not bad by any means just something different. The first thing it reminded me of was the pickles and pickled japalenos from Subway - hopefully this is a good sign.   OldSalty - what do you think?

Anyone have a good recipe for giardiniera? From what I've read spicy giardiniera is big in Chicago. The only time I've had it is at Potbelly and it's pretty good.   Im figuring I could just pickle some peppers and veggies then can them. Will that work?  

It's been over 90 days since I started my ferment and the mash seems to have started a new growth. From the looks of it I would say it has gone bad but I wanted to check here first. What do you think?  

Might as well throw the recipe in that I used. It's a small variation to one I found on here     10 Green Jalepenos 10 Orange Habaneros 30 Serranos 4 Green Annaheims 4 large Green Pablonos 2 Hungarian Wax Peppers (yellowish color) 2 large green Bell Peppers 1/2 large Vidalia Onion 1 large head...

I'm out of town for work so Ill have to check when I get back home. When I took that picture there wasn't much airlock activity but there are some bubbles in the mash.   How long do you reccomend for a fermentation period?   Thanks for your input Oldsalty!

There was no major coloration that I could see. In the first and third picture you can see a little brownish/rust coloration on the left side and that's about it.   I still haven't cracked it open to smell it. Should I scrape all of the Kahm off now, or just wait until I'm done fermenting and...

About time I got them up.   The container is a one gallon glass jar with a hole drilled in the top for an airlock.   The black parts in the mash are some of the chared skins from roasting on my grill.   Any and all input is appreciated!

How the heck do you attach a picture?

I started this mix about a week and a half ago and has been in my Homebrew fermentation chamber at a constant 73°F from day one. Is the white substance present the "healthy" growth? And is there any concern with the darker colored growth? I haven't really noticed any activity in the airlock or...