Search results

Hello all, I have done many ferments with hot peppers and brine, I always make sure ph is low enough but also heat up to pasteurize. (I work in a brewery so take no chances! ha). My question is that I want to age in a small oak barrel, I have a small liter mash going and would like to add that...

Hello! Old Brewmaster hooked on fermenting hot sauce looking for advice and ideas! Hello all!