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    This..^^^

Thanks for the write up. Gonna be that time again soon enough.

I use a salt to total weight of ingredients for my ratio.I let the salt make it's own brine like making sauerkraut, and add as little brine as possible after an hour of the salt doing it's thing.As far as salt ratio's in a pepper mash I shoot for 4% but have gone as high as 8%.And have yet to...

Thanks so much for the Birthday wishes!

Still pulling fresh pods in November..If this is global warming Bring it!

Unless you have a dehumidifier in your safe please don't do that..I would never store anything liquid except maybe oil with my firearms.Good question though,I never thought about..But learned something today. Thanks SmokenFire.

Welcome to the madness..

  Don't want to hijack..But 20 x 24 I need to ask what kind of lighting?

hogleg covered a lot and gave some good info..I would put a floor and insulation in in your climate, or you'll have some big swings in temp.I like his idea of a slab, but I find cement draws a lot of heat out of the pots so when I was using a garage I put all my trays on pallets.And an easy way...

Happy Birthday!! DaQatz

Welcome and enjoy your stay!

No I used this method..then dried them so they did not stick..Next time I might go a few more days on the day 2 to 5..http://www.fieryfoodscentral.com/2008/07/06/candied-capsicums/

I still prefer MH Drew..But then again I'm old..LOL    

Not much to say..This shit will slap you silly..I ate a UV Moruga out of this batch..Thought my head was gonna explode!  

I got one word for ya "Kodi"  

Hi ya from CT and welcome. Keep us posted and please post pics, love seeing other's work. I've been running my mashes closer to 4% but as long as you don't grow nasties your good.