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Nov 22, 2024 · How much the flavor changes kind of depends on your taste buds and perception. My wife, for example, almost always tastes the beer before I keg it (and often tastes the wort before I ferment it) and she always says that the relatively flat room temperature beer tastes nothing at all like the beer when it's finished.
- Water!
- Keep Vegetables/Fruit Under Brine
- Clean Surface Area
- 4. Mold?!?
- Salt!
- Mushy Pickles?
- 7. No Metal
- Ginger Bug Not Working?
- Explosions!
- 10. Kombucha Juicy!
First and foremost: Use de-chlorinated water. Chlorine is a bacteria killer, and we need those good bacteria (probiotics) to flourish and successfully “lacto-ferment”. This means (for most North Americans with lots of chlorine in your tap water), your have to boil the water first and let it cool. OR, you can leave the water to sit in a bowl for 24...
Brine is the salty-water that surrounds our krauts. Vegetables go through an anaerobic-fermentation process (NO oxygen needed). When vegetables are exposed to the air they oxidize over time, which means vegetables and fruits (like fresh cut apples sitting out) will turn brown, and eventually turn into compost. This is good for our garden, but not ...
Yes, fermentation is the SAFEST method of food preservation. However, it doesn’t mean you can use the old Nutella jar that the dog just licked out for your next ferment. It’s always important to have a clean surface area, hands, vessels and tools. You don’t need to sterilize your equipment, but practicing good hygiene will help keep molds or yeast...
If your ferment gets a white chalky mold on top, simply scrape it off and clean the sides of the vessel, or transfer the entire ferment into another clean vessel. This white mold is called ‘Kahm yeast” and is benign, which means it doesn’t harm you to consume it, but it may change the flavor of your ferment – its better not to let it contaminate y...
Too much / too little: If your kraut isn’t salty enough, simply add more. You can make a salt solution by dissolving salt in warm water and pouring over your kraut. If its TOO salty, simply drain off some of the brine (I would keep this brine, and use it for flavoring, inoculating and salting other things, as it is chock full of probiotics), and a...
Tannins aid in helping keep veggies crispy. Think about adding a grape-leaf, or a black tea bag…. This will keep things crunchy! Also, salt aids in keeping crunch, so if you’re not watching your sodium levels, don’t be afraid to use more salt.
As things ferment, the PH (the acidity level) becomes lower, which means it becomes MORE acidic. Fermenting in metal vessels can be dangerous as the more acidic your ferment becomes; the more metals will corrode and leach into your ferment. This will not be tasty, may change the color of your kraut and is just not good for you. Stick to glass or st...
Non-organic ginger is often irradiated, thus killing any of the valuable yeasts on its skin. Use organic, non-irradiated ginger for best results. It’s also important to stir your aerobic ferments to introduce air-born yeasts which will start eating those sugars and carbonate your beverages. So stir your ginger-bug every time you see it until its e...
I can never caution you enough to be aware of over carbonating your ferments! Ferment bubbling-carbonating ferments in plastic containers. Again, fermentation is the safest method of food preservation, HOWEVER there have been injuries due to exploding jars and bottles. Ginger-beer is a prime example. After some friends experienced exploding bottle...
When you acquire your first kombucha SCOBY and want to start your own brew, it’s important to save some of the previous kombucha to help start off the first batch. The original kombucha, depending on how long its been sitting, will be quite acidic. Without an initially acidic environment, the SCOBY will struggle to establish itself and leave it s...
Apr 25, 2024 · Happy brewing! P.S. If you are into brewing your own beer be sure to take advantage of my limited-time offer to get your hands on the recipes to my top 5 best-selling beers from my brewpub. Sign up is on the side of the blog or at the bottom if you are on a smart device. Enjoy!
Jan 5, 2012 · This is my first time, but love good beer and wont drink a domestic crap beer. Kind of a beer snob and never looked into home brew until a few months ago. So I started my first batch of standard octoberfest and added a cup of honey for abv boost. I just poured a shot after one week of fermenting and i literally coughed it was so bad.
Oct 10, 2022 · Temperature control will have an effect on the quality of your beer both when fermenting and conditioning your beer; Get the bigger kettle or pot, in the long run, you’ll save money; Just because the fermentation bottle has stopped bubbling, that doesn't mean you need to bottle your beer straight away
Nov 19, 2017 · If a profile seems to have very high numbers, and you’d still like to make an authentic London porter, dig a bit deeper into what the breweries in that area did with the water before brewing with it. Brewing water with less than your ideal ion targets may seem a bit bland (think of the chicken soup seasoning analogy) but won’t be ...
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Apr 21, 2022 · Send a sample of your water to a company like Ward Labs. For about $30, they’ll send you a test kit that includes a water sample bottle. You run your tap water from the source where you’ll actually get your brewing water for about five minutes. Then, collect the sample and ship it back to the lab for analysis.
