Recent content by Fatalalanus

Yhea I might try both, brett alone and brett with lacto, and even one of my lambic cake if I have a transfer to do at the same time (sacch, different bretts, lacto, peddio). The brett strain I have produces a lot of mango/pineapple/peach flavors in 100%brett fermentation.. If i can get these...

Hey prime time that's very generous! Thanks but I already have some strains of lacto and brett since i'm really digging into sour/wild beer. I will sure give the brett (brettanomyces bruxellensis) a try in a small sample, and give my no-salt technic a try too. And i'll let you know the results...

Thanks for the reply. Here's my view on this: -when it's puréed and cookes a bit, sugars are available. -brettanomyces work clean at 80-85%, i can tell you. No fusel at all. But still.. We could just ferment at the yeast optimal temp. If you ferment at 85-95, it's just because it's the sweet...

I will for sure! It seems a clean and safe method to me. For the brett.. I love the barnyard, hay, leathery flavors.. I might try a small jar for fun.

That was my intuiton.. Pasteurized puree in all clean-sanitized jars, I would not need to add salt. Only more sugar sources to gry more lactic acid. What about a yeast strain like brettanonyces that produces acetic acid in aerobic environnement?

Hey! I have an idea on a way to ferment peppers. I guess that idea comes from my beer brewer background. So here it is: -puree the peppers with other fruits or vegetable and sugar. -pasteurize the puree on the stove -adjust the consistency with water if needed -put in a closed container with an...

At least we have this to warm up a bit...! You know what it is, yhea, you know... Capsicumels! Pineapple/Habanero honey wines! There's a bit of chill haze on the picture here, but they are crystal clear and ready to bottle this weekend! It's a dry and delicate finish with subtile fruity...

Holypoopoo, i'm drooling.

And so the madness begins... ...at last! The snow doesn't want to melt, but at least we see some growing. I want to add that you might see some Hops growing in this glog too, as we ordered a bunch of hop rhizomes. Brewing bad! Growing bad!

Another update. I did a starter for the lacto, a 1030 pilsner wort and I had a great cell multiplication in a few days. This weekend I'll pitch it in a Berliner Weisse wort, and in a few weeks, after fermentation, I'll save some lacto from the cake to ferment a gallon of Jalapeno. I'll give you...

News on Lactobacillus, I ordered a vial of Lactobacillus Delbrueckii from White Lab.... to ferment a beer :P Would you think I can harvest the lacto cake after the fermentation and keep it alive in some way for a few months, so I can reuse it to ferment my peppers at the end of summer? Edit...

:rolleyes: They are french puns...you don't really want to know :drooling:

Snow, snow, snow, and snow again. Go away, winter!

There are still some oak tannins, I know simply because I tasted the water that is the barrel, and it's still tasting oak. Anyway, as I said, I will also soak it with bourbon before to pump up the flavors! All i'm wondering right now is... keep it filled, or keep it dry. I hear both...

I will consider the idea for future sauces. But since we have the barrel, why not. I mean, in the worst scenario, we lost half a gallon.