Very interesting to me...So, the guys who like the "rocking" method of carbing fear not they their brew will be sloshing against keg lube.
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I've been upping the ante over time. Graduated from jalapeños to green chilies...Flirted with small amounts of habanero and now Chile de árbol. This particular chile has great heat and fantastic flavor and I bulk buy them dried out of the bin at the grocer for $5/lb.
Yesterday I blended up one pound of jalapeños with 3.5% kosher salt in the blender. Took about half a cup of water to get a nice slurry. This went into a quart mason jar and covered with some cheesecloth to ferment for a month or so. The plan is to mix with some vinegar and age for another month- then blend again and strain. Green hot sauce!
hops can cause malignant hyperthermia/death in dogs
after watching some youtube videos, i still don't understand why people eat these peppers. do they get you 'high' so to speak?