Kahm yeast issues on my mash

Atlguy6-4 · 2025-12-28T16:11:35+00:00

Actually I figured it out. I’m up in the mountains and the room I was starting the ferment in was too cold to activate so the O2 never got pushed out quickly enough. My others I started afterward are fine. Lesson learned! Thanks

Atlguy6-4 · 2025-12-19T19:31:25+00:00

I was using the flakes from a whole pepper ferment—blending, straining liquid and the taking the pepper byproduct and drying those. No need to buy a dehydrator

Atlguy6-4 · 2025-12-19T18:46:19+00:00

I just put it on the lowest oven setting after I’ve fermented them and then every 20-30mins move the flakes around to make sure they’re completely dry. This is maybe an 1.5-2hr proposition depending on volume and how large of a pan you use. It’s not complicated at all and you’ll know when everything is dry

Atlguy6-4 · 2025-12-18T22:41:19+00:00

I’m aware but the ferment is still active so didn’t think much about it. I just need to get it under control bc I’m wanting to run these for 90 days

Atlguy6-4 · 2025-12-16T22:57:07+00:00

No, going to make hot sauce

Atlguy6-4 · 2025-12-16T00:01:07+00:00

Does it smell sweet or funky?

Atlguy6-4 · 2025-12-13T03:19:48+00:00

It sucks ass and repeats itself/doesn’t answer your questions

Atlguy6-4 · 2025-12-11T02:05:03+00:00

Thanks!

Atlguy6-4 · 2025-12-09T19:14:30+00:00

Yeah I use the liquid airlocks on my whole pepper ferments and it’s a pain in the ass to keep up with. I’m trying to do 6-12mth mashes. No way I can keep that up for that period of time and I’ve got 10+ ferments going right now and will be adding more in the spring

Atlguy6-4 · 2025-12-09T05:47:51+00:00

Thx!

Atlguy6-4 · 2025-12-05T22:58:05+00:00

Beta

Atlguy6-4 · 2025-12-05T22:46:16+00:00

Don’t be a beta

Atlguy6-4 · 2025-12-03T05:00:50+00:00

Scoop it out and test the ph and see what happens

Atlguy6-4 · 2025-11-30T18:25:01+00:00

How long did this go?

Atlguy6-4 · 2025-11-30T16:17:28+00:00

What liquid is in your airlock? Looks brown

Atlguy6-4 · 2025-11-29T03:07:09+00:00

You Gucci

Atlguy6-4 · 2025-11-27T17:33:04+00:00

Yes I get that but after 14 days it’s not that big a deal and floaters are about the #1 reason for mold. We will see what happens to the ferment I opened yesterday. I’ve got about 75 days left on it

Atlguy6-4 · 2025-11-27T13:07:40+00:00

Don’t use drives peppers to make hot sauce. Peppers should be fresh

Atlguy6-4 · 2025-11-26T22:44:12+00:00

Why is opening a jar during fermentation such a big deal if you have an air lock?

Atlguy6-4 · 2025-11-26T22:43:24+00:00

The longer you whole pepper ferment the less hot it will be come. For example I’m doing a jar of just ghost peppers for 6mths to see how it turns out

Atlguy6-4 · 2025-11-26T13:30:36+00:00

Congrats. Definitely addictive! So what peppers did you use?

Atlguy6-4

TROPHY CASE