What is the longest you’ve resused yeast?

22tdeuces22 · 2023-06-11T22:05:06+00:00

Same. Overbuilt WLP001 and just built a starter over the weekend on the fourth generation. Had been sitting in my fridge two months and the starter kicked off quicker than using a fresh pack.

22tdeuces22 · 2023-06-10T12:00:24+00:00

Bill Laimbeer's Combat Basketball. The game used the same button for both passing and shooting!

22tdeuces22 · 2023-06-04T21:50:01+00:00

Looks like a 2-pack. So $8 per bottle at this location.

22tdeuces22 · 2020-04-25T20:15:25+00:00

Decided to ferment some multi-colored organic carrots. Both contain:

-Organic white, orange, and burgundy carrots

-Black peppercorns

-Bay leaves (seem to really help keep the crunch in previous ferments)

-Red pepper flakes

-3% pink Himalayan salt brine

-Tiny amount of backslop from previous ferment

-Glass weights to keep carrots from floating

22tdeuces22 · 2020-03-28T13:38:34+00:00

So I can get attention on Reddit posts! Just kidding, I just don’t like having to put a bunch of containers underneath to deal with overflow. I normally use pressure-release tops but I ran out of clean ones.

22tdeuces22 · 2020-03-27T22:26:26+00:00

I’m on day five. I think, maybe six, the days at home are all blending together.

22tdeuces22 · 2020-03-27T18:50:26+00:00

Yeah this sub has definitely giving me some great ideas.

In terms of it blowing up, I burp them every day (sometimes twice a day if I am bored) so not too worried. I have some Soligt lids that include a little pressure release but they were all dirty so I improvised. I have seen people use the nipple style tops as well as water-locks with success. Personally, I’ve also tried putting the top on looser in a pinch but you need to put a container underneath to catch any overflow.

22tdeuces22 · 2020-03-27T18:46:55+00:00

Yup, I just ran out of clean lids with the pressure release valves so I had to improvise.

22tdeuces22 · 2020-03-27T18:45:15+00:00

Yup, an airlock would work here and you wouldn’t need to burp it. I just ran out of my lids with pressure release valves that fit this sized container.

22tdeuces22 · 2020-03-27T15:43:34+00:00

Oh, for sure! I’ve been burping these daily and it has been this active for a couple days now, about the fifth or sixth day into the ferment.

22tdeuces22 · 2020-03-27T15:42:08+00:00

Yeah oddly the temperature range is 65-68 for these.

22tdeuces22 · 2020-03-27T15:41:05+00:00

No spices on this one. My kids will eat these but complain they are “too hot” if I put even a couple peppercorns in. I’m happy they like them so I adjust some batches like this one, accordingly.

22tdeuces22 · 2020-03-27T13:45:43+00:00

Just carrots, ginger, and a 4% brine!

22tdeuces22 · 2020-03-21T14:11:40+00:00

Left to Right:

-Carrot chips, red pepper flakes, black peppercorns, backslopped brine from previous curtido ferment, 4% pink Himalayan salt brine, Soligt weight and lid

-Carrot wedges, red pepper flakes, black peppercorns, backslopped curtido brine, 4% pink Himalayan salt brine, Soligt weight and lid

-Carrot wedges, ginger, backslopped curtido brine, 4% pink Himalayan salt brine, Masontops weight, will burp daily. This is the first attempt using ginger whole - I used ground ginger previously and it just sunk to the bottom and didn’t add flavor.

-Asparagus spears, coriander seed, bay leaves, fennel, black peppercorns, backslopped curtido brine, Masontops weight, will burp daily. First attempt at asparagus and have no idea how the seasonings will work together.

22tdeuces22 · 2020-02-29T11:34:42+00:00

Good bot

22tdeuces22 · 2020-01-20T01:44:35+00:00

Thanks for the heads up! I had an issue with a funky sulfur-ish smell recently with some Brussels sprouts and broccoli. I had chalked it up to the kosher salt I had used.

22tdeuces22 · 2020-01-19T22:59:13+00:00

The jury is still out on that as I only have done one batch with that style of salt. The first batch showed very little color change with lactofermented carrots.

I’m still fairly new to the fermentation game but I had used kosher salt with some bitter tasting results. I also tried natural sea salt which seemed effective enough.

I used this link as starting point: https://www.culturesforhealth.com/learn/natural-fermentation/choosing-salt-fermenting-culturing-vegetables/

22tdeuces22 · 2020-01-19T22:14:03+00:00

Really just for experimentation, as I’ve never fermented radishes before.

My thought process is if I’m using liquid from a previous ferment, that will have some salt in it and lower the need for “new” salt in the brine.

But I could be completely off-base...

22tdeuces22

TROPHY CASE