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I would like to but I haven't started yet, it will only be at the end of the season. On the other hand, I studied analytical chemistry in college. I'm not finished unfortunately but I understand quite well the biological mechanism behind the fermentation process. I will opt for a bagged Mash for...

Hello ! My name is Rick. I've been growing stuff for at least 25-30 years. I recently got into chilli because of my fascination with hot sauces, fermentation and everything that goes with it. Thank you all and good grow ;)