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Thanks was just wondering, definitely looks like an investment on setup, upkeep, and whatnot- but one that pays off! Great location outside of a pretty nice area too, was just down recently in Overland Park and Olathe for one of my kids soccer tournaments. Weather seems so much better 3 hrs...

Welcome to the forum, what do you ferment?

Impressive amount of pods to say the least. Looks like a lot of work went into that set up, almost looks like a full time job! Do you crop rotate at all? How long have you had those raised beds going? Have no input, I am just interested. You obviously know what you are doing. Nice win...

I have had, it sat on top of the glass weight eventually like a sediment. And using vinegar instead of brine is exactly what I did. I used Braggs organic a lot this year and I like it, I’ve heard there are others that will impact taste less though, like a good rice one or something.

Omg. Monitoring this thread. I’ve germinated nine year old seeds, that’s about it. If I were to try, I’d prob go moist vermiculite. Never been a paper towel guy but works for some.

I guess you could rebrine it like some other dude did around here with sauerkraut maybe recently. I’d just let it go. If nothing nasty up top, blend it and go. Don’t add much of the brine back into the sauce when you make it if it concerns you.

Monday nights are perfect for drinking gin. Straight. I suggest the Botanist.

Not that I’ve noticed. Have had that exact thing happen and went with it. I’ve also let Kahm yeast go for a week before I finally got off my ass and did something about it. This is my first year doing it and I’ve let some batches go for two and a half months. Fermenting is great. Really...

Nothing wrong with just liking habanero (or whatever) as a max heat if that’s what works for you. Eat what you like. If you develop a tolerance and want more, delve back in to super hots. And I’d recommend you save those or upcoming seeds just for the hell of it. I’ve germinated nine year...

I’d let it go and do its thing. I have straight up had cloudy and non cloudy batches, never tossed one unless it had blue and green crap growing on top.

Yah I’d say you definitely did them justice. Steak looks perfectly cooked. Hell of a meal!

I don’t think so. It usually shows up on leaves first.

I’ve made some batches with two tablespoons, some with three tablespoons of salt to a 24oz. jar. Have only lost one batch out of a dozen that went off with something weird. I have a cheap ferment set, so just doing trial and error. The glass weights that comes in it to submerge everything are...

I just noticed this. (Finally checked out the whole thing!). You already had that feel in August, huh? I get that feel every year, I give so much away and still get buried in them. It all gets to be time consuming. Sometimes you feel like taking a year off. But you won’t haha. You’re...

I don’t think so. You are just using a portion of a 3.5 percent solution.

Those pretzels look great! Hell yeah, love it...

Roger that, nothing is cheap these days.  And actually have an Ace nearby.  Thank you sir!

I wouldn’t add vinegar or lime juice until after fermenting. If you want either in your sauce anyway. I’m new at this too though mind you- there is a ton of info, pinned topics. Been meaning to read up but just been winging it so far. Good luck!

Welcome, SD is a great place to grow peppers. I miss Walter Andersen nursery. You almost dont even need to start from seed with thief selection.

I just grabbed a bottle of that rye @ Sams Club for $25. I agree, tried it in manhattans then straight. I like it. Wonder how their bourbon is.