Search results

  1. W

    fermenting Can you keep a "Running Mash"

    Thanks for the info. To qualify my question a little more, I wanted to keep a small mash active for starting other mashes, but i have started three consecutive from each other without issues so i think I am good for now. The collective compounded knowledge of this forum makes my head hurt...
  2. W

    What causes Sauce separation?

    I do not get offended by a little separation in a sauce. I am going to shake the bottle before I pour it unconsciously anyway.
  3. W

    Hi, I'm Luria's mother.

    Welcome , from Switzerland Florida that is!
  4. W

    fermenting Can you keep a "Running Mash"

    I am wondering if it is possible to keep a batch fermenting while adding ingredients (peppers) as they ripen. I guess my question is Is the fermentation process over after a certain period of time or does it continue if you feed it?
  5. W

    pH PH meter?

    What do they mean when they say that meter should be stored "wet"? Thanks George
  6. W

    Hello from Switzerland (Florida that is!)

    Hello everyone, found this site this week and must say the most informative piece of internet I have found in a while. Thank you for everything I have learned in a few days of lurking. hopefully I can help a few others. George
Back
Top