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Imperial stout.

A 5# CO2 tank will serve 7-10 5 gallon kegs.

I love that show. Watched most of it in college.:yes::goat:

3C's Saaz Centennial Cascade El Dorado

Homebrew club meetings of course. Also other gatherings of family and friends.

Im in

I'm in.

I'm in.

I'm in.

The key is to keep the food to be fermented submerged in the brine; or in this case the honey. This helps to prevent mold from growing on the exposed vegetables. Unfortunately the garlic wants to float quite high in the honey. The initial article mentioned flipping the jar to keep everything...

All good observations. I thought about using a standard airlock at first but was unsure how to keep it from getting gummed up with honey when I invert the jar. Does any one have a suggestion? My initial plan was to follow the article as closely as possible and see what happens. I do know...

Cooked the habanero ferment today with some spices. Smells like lots and lots of hot peppers. Pre cook pH ended up at 3.75. Will taste test after the jars cool.

I figgered that was the case but my first reading was as I noted above and thought you deserved a non-sequitor question. [emoji16]

I had that concern when I chose this jar but I think the article suggests this type. I just went back and read through it again and found this note. "Cover it loosely with a lid to let the gasses escape." I guess I should do that.

What is this vegetable cream cheese of which you speak? It can't be garden variety as I have only ever heard of cream cheese being made from cow or sheep milk. Although it is said by some that I have not heard everything. Do you make it yourself and can you use store bought vegetables instead?

They have been fermenting for just over 24 hours. I have turned the jar upside down for 30 seconds or so a few times since yesterday, Tonight I thought I would crack the lid to see if any pressure had built up. I got a small psssft and some bubbles formed in the honey. Very strong garlic...

I'll do my best. I'll send updates with pictures if I remember that also. :mug:

I finally got around to putting this together after I found some raw honey at the grocery. I ended up using 3 whole garlic with about 1/2# honey in a 12 oz jar. I probably could have fit a fourth garlic in the jar. I used this method to peel the garlic...

Agreed. :mug: For those who don't have any scales etc. using ~1/4 cup salt per quart of water will give a brine of ~4%. You can then adjust up or down from to suit your tastes.

So your point is that to get this precisely right and not die everyone should pull out their physics and chemistry books to get the proper expansion coefficient of water not to mention that they need to precisely measure the water temperature to 3 decimals? I understand your point but these...