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About BeerMan

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  1. does anybody know what this bug is my eggplant?
  2. Check out the progress through my gallery
  3. I will use this thread to post some info about my tomato garden. I have 14 tomato plants going, plus cucumbers, and eggplants. The tomatoes were started inside and plated a bit late this year.
  4. We had good success and will post some photos soon.
  5. A belated update. The beer came out good. It could have been more sour. I have paid more attention to lowering the ph so the lacto has a better environment to work. I have used a acidulated malt and/or lactic acid to lower the ph. Also, have patience when making your sour beer. It can take months. If you want quick results you can do a kettle sour. Another benefit of a kettle sour is the limited possibility of contaminating your equipment/brewing area.
  6. I'm making my first American sour and will post some details about it. The beer's base is an English Mild. The yeast used is White Labs Belgian sour Mix I (WLP655). Here's a video showing the level of yeast activity to start the homebrew: I will post about this beers progress
  7. For my first time making vinegar I used: The Mother from an existing raw unfiltered vinegar 1 gallon glass jar Hard cider 2 green apples Cheesecloth (and a handy rubber band) Here's the raw unfiltered vinegar that I used. After enjoying leave a bit of the cloudy amount on the bottom that includes the mother: Mother of Vinegar: "Mother of vinegar is a substance composed of a form of cellulose and acetic acid bacteria that develops on fermenting alcoholic liquids, which turns alcohol into acetic acid with the help of oxygen from the air. It is added to wine, cider, or other alcoholic liquids to produce vinegar. Mother of vinegar is also known as Mycoderma aceti, a New Latin expression, from the Greek μὑκης (fungus) plus δἐρμα (skin), and the Latin aceti (of the acid). The naming of the bacteria has been rather fluid due to its original identification near the inception of bacteriology. Currently, the preferred naming is Acetobacter aceti. Mother of vinegar can also form in store-bought vinegar if there is some non-fermented sugar and/or alcohol contained in the vinegar. This is more common in unpasteurized vinegar. While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply ignored." Source: https://en.wikipedia.org/wiki/Mother_of_vinegar The jar and some cut up green apples: I then added the apple hard cider. You need the alcohol to create the acetic acid basically, there are two fermentations. First, you create the alcohol with the yeast eating sugars, then the acetic acid consumes the alcohol and creates what we know as vinegar: I next covered it with cheesecloth so it could breath. The next fermentation stage needs the oxygen to convert the alcohol. The cheesecloth allows oxygen in, while keeping it clean (bugs out): The next stage will take 6 to 9 months from what I read. I will keep it room temperature since they said 70f to 80f is ideal. I will keep everyone posted and look forward to comments about what I am doing. I am willing to learn......................
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