Hey everyone!
I have gallon baggies of frozen pods and some still fresh from this year.
I have a one gallon carboy and the pressure lid. Anyone have any tips and what not?
I know the basics and have gathered a lot from all the posts here. One question I do have, I read you can take the liquid that sits on top of sour cream to start the ferment! Is that true?
Any general guidance and talking is welcome![Icon Mrgreen :D :D](/styles/default/xenforo/smilies/icon_mrgreen.gif)
I have gallon baggies of frozen pods and some still fresh from this year.
I have a one gallon carboy and the pressure lid. Anyone have any tips and what not?
I know the basics and have gathered a lot from all the posts here. One question I do have, I read you can take the liquid that sits on top of sour cream to start the ferment! Is that true?
Any general guidance and talking is welcome
![Icon Mrgreen :D :D](/styles/default/xenforo/smilies/icon_mrgreen.gif)