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fermenting Pepper Mash Ferment Spoiled? :-0
- Thread starter portveyn
- Start date
It kinda looks like Kahm yeast.
What was your salt % and do you know the pH? As long as your salt % was good and the pH went down, you should be fine.
Assuming everything went well, it's probably the Kahm which is totaly safe, but can lend off flavors. You can always scrape the top layer of the mash off if you're concerned.
What was your salt % and do you know the pH? As long as your salt % was good and the pH went down, you should be fine.
Assuming everything went well, it's probably the Kahm which is totaly safe, but can lend off flavors. You can always scrape the top layer of the mash off if you're concerned.
You're probably fine.portveyn said:
I have added lots of salt, but didn't count how much. No pH meter here too
Flat and flaky = kahm
bumpy and fuzzy = mold.
But seriously. Weigh your total mash weight and add salt-by-mass(weight). Not enough and you risk nasties. Too much and you can kill the fermentation. Plus, then you know what possible variables are off and why you might be getting funkies in your ferment.
I find with mash-ferments, you need to agitate the mash daily, mostly to degas, but also to move the bits around. Try to shake it so the mash on the surface reincorporates into the total mash. Long exposure to the surface gives kahm a chance to take hold.
AzJon said:
Great thoughts and post.
