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I have had every Black Tuesday vintage that they produce, they are pretty tasty for a 19-20% ABV stout. White oak and White chocolate are really good too, but I am not a fan of there everyday offerings.

Citra is really good, but I find that there are VERY few beers that live up to the online hype! REALLY FRESH Pliny the Elder is awesome, REALLY fresh FFF Dreadnaught is awesome, Hopslam is mediocre, but too sweet for a DIPA.... blah blah blah. I can buy Modus Hoperandi so many places and it's...

MY HEAD HURTS !!! (this a VERY small sampling of the fallen soldiers!!)

3 weeks in... a LOT of head space, but no sign of mold! Jar has NEVER been open and I jostle the air bubbles out every few days... can smell it if I put my nose up to the pin hole and jiggle it :) VERY NICE SMELLING !!

staring with this tonight............ "starting" :)

Not to come off as a snob, but I have been fortunate enough to have all of the top 100 rated beers of all time according to Ratebeer, and Beeradvocate! I have been a craft beer drinker/collector since 1989. The list you posted is not really a very good representation of some of the styles. In...

No airlock, just a triple layer of milk filter material used for the filtering of milk when milking cows. Then i Forced the lid on, and popped a pin hole in it.... after a few weeks of good bubbling I put a piece of duct tape over the pin hole. The REALLY slow c02 seep still manages to escape...

I dont think the heat mat is necessary. 80 degrees is fine.

I am terrible at measuring anything. I ferment a lot of things and I just eyeball it. The lactobaccilis will multiply rapidly so even a little will help kickstart the process. Hey Bill... hopefully the LAST ingredient I forgot to list.... a pinch of sugar to get the bubbles rolling! :) Just...

Forgot to list SALT.... liberal amount :)

So tonight I wanted to make a chili / garlic paste for new ferment sauce. By weight, I used an equal amount of GARLIC as Bhut's, Butch, and Habs. Juice of one lime 1/2 apple cilantro 1 Tbs whey from Greek yogurt. After processing them tonight, the smell was so awesome I had to lick the...

Just made something similar last month and again tonight. Please keep us posted! :)

Temperature is certainly a factor in spoilage. I ferment my sauces all over the place depending what the season is :) Right now in the HOT summer my basement is good, but in the winter I need to move to a warmer upstairs cabinet. Here is a shot of it today. The liquid disappears at lower temp...

Are you HOT? :)

I don't want to hijack your thread, but Rocketman, if you want a REALLY tasty brat, you need some of my fermented cabbage, onions, garlic, Bhuts, and Red jalapenos !! It'll make your mouth happy !!

I wanna load up a bratwurst with a fist full of those !!!

back to the kitchen it goes :)

It is INSIDE of a box, on a dark shelf in a dark cool (75 F) corner of my basement! :) You tell me when you crack it open and I will !!

WOW... feels like a lot longer than 14 days have passed! * I want to eat it NOW !!! My ferment has done some interesting things! One day there will be like 2 inches of liquid on the top, then the next day there will be NONE ! Right now there is no liquid on top BUT the jar have NEVER been...

YUM!!!!