Jump to content


  • Content Count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About BeerMan

  • Rank
  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
  • Create New...