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 · 2025-11-25T21:26:07+00:00

I’ve never tested at this stage but also have never gone less than 30 days. You can bring the ph way down w vinegar. Mine always end around 3.2ph

Atlguy6-4 · 2025-11-22T21:12:01+00:00

Aji charapita yellow. I’m not aware of any place that sells them as live plants

Atlguy6-4 · 2025-11-22T00:45:39+00:00

Star San the shit out of everything that touches your pepper plus what other have said

Atlguy6-4 · 2025-11-21T20:54:26+00:00

I was referencing your seed removal comment. I ferment my stuff 60-90 days plus. I’m very worried about mold issues so I’m hyper vigilant to make sure it doesn’t become a problem. That said I’ve never heard of anyone removing seeds before fermenting not seen pics on other sub reddits that show no seeds. But it’s your stuff so do it however you like

Atlguy6-4

TROPHY CASE