I had zero yeast on my sauerkraut when i made it, but always seem to get it on my beet kvass. I just monitor it and scrape it off as it appears while its fermenting until ready for bottling.
@@HeavyMetalBarBQue cloudy brine is normal. My fermented hot sauce gets cloudy too. As long as there is no mold, all should be good. I plan to make some here soon as well
Hey GB! I remember your comment about the jar not being filled enough......I do believe this is where it went wrong. It was all good and beautiful up until week five.....then it started. 👎 I should have pulled it as soon as it started to develop. Oh well......Live n Learn! Metal On!!! 🤘🍺 \🔥/
Bummer bro. Check out craig tube channel. He had an old video on making it. I started with his method, i never had a batch fail yet but some better than others. Then again i never go that long. Good luck on the next try man. You will get it.
Hey Lew! You gotta do it......It's terrific! My other Vid where I just made all cabbage sauerkraut turned out great.....this was not so good. My cousin makes it every Christmas ......and now is selling it. Fermented Kraut is so much better than the can or bagged stuff in the store. I'll be looking for Your Vid! 👍🤘
You might be right on not filling it up enough, kahm yeast isn’t a bad thing and happens. If the yeast is different colors and smells bad, definitely don’t eat it. Bummer, but it does happen. If your jars, lids and stuff were all clean then it’s just life. Always rely on your nose and senses. Keep on trucking Ken! 🍻
Hey Pickles! Yeah......it sucks.....but I'm learning. GB told me that when he saw my Vid.....not filled enough. And then I read that this can happen if not filled enough. Oh Well......I'll get em next time. 🤘🍺 \🔥/
Have you tried fat cap up? 🤣🤣🤣 Kidding bro. Learning experience in my book. Gave it a go and it didn't work out. You'll do better next time I'm positive. 👊
Just because it's cloudy doesn't mean infected. Take a NEIPA beer for example. He def should of tasted it. Even if it is bad to eat, I doubt it would harm your health to do so.
Yeah man. If you don't feel comfortable regardless of what others think trust your own gut...literally lol At least you tried it. I'm sure not every one of your brisket cooks were perfect but you got there, right? Dust it off and try again. Unless you know for sure that there were multiple mistakes start with tweaking 1 thing at a time. It does suck though. I was interested in that pepper combo. I was hoping that turned out nice for you. Better luck next time my brother. I know you'll get the hang of it!
I'm no expert at fermenting vege but I do have quite the history of fermenting barley so from that experience, I will make the following observations. I doubt them batches "developed" the yeast as you say. It must have always been there if your airlock was working properly. C02 is heavier than air so it will push the air out as it builds up. The veges themselves can have a natural yeast on them from the environment they were grown in and killing it before fermentation would be highly advisable. If i were you, I'd be looking online for a product called STARSAN to sterilise and sanitise your equipment and some metabisulphite? to sterilise the veges. Those products are very tame and won't hurt you to ingest the residual trace amounts that would be left over after fermentation. Cheers Ken.
Hey Victor! This was very informative and I truly appreciate You taking the time to tell me. I had an all pepper ferment that got the Kahm on it too.......I was thinking like you said......it was on the peppers themselves. I'm learning.......Metal On! \🔥/
@@HeavyMetalBarBQue No worries mate. Home brewers have the same troubles when trying to add fruit to batches of beer. I'll find you a link that might help you.
Hey Victor! Saw your comment on Baby Backs........No sorry I didn't get your message with a link. Maybe try again and I'll let You know if I get it. Thanks Brother! \🔥/
Damn it :-( You must be Bummed Out big time anticipating eating it but better be safe than sorry :-) Thank you for posting an honest video, a "BIG" thumbs up :-) I saw your Steelers QB Dwayne Haskins had an untimely death, he was only 24, almost 25. May he R.I.P. :-( ROCK ON!!!!!!!
@@victorbitter583 Safe from anything that might be bad? I'm no expert on the subject. By the way I like your avatar picture :-) Have a great week :-) ROCK ON!!!!!!!
Hey Fred! Yeah......it's a bummer......but I learned something. I'll get it next time. 👍 Yep....very sad for him and his family. You never know........That's why I always say......Have That Beer Today......might not be here tomorrow. 🍺😁🤘 Metal On Fred! \🔥/
We learn for our fails and make the adjustments 👍 you'll get it Ken! Thanks for sharing the update with us, have a great one brother, you all stay safe!👍👊🍻🤘
I wouldn't look at it as as fail, I'd look at it as a learning experience. I know that you know that I know that you know, that we both know, you will prevail at this. Great experience, my friend!
You inspired me, Ken!. So, purchased some fermenting lids and glass weights for mason jars and thought I would give them a try. I'm not sure, but I don't believe the Kahm yeast is bad and is normal in some ferments. I've watched videos where they just skim it off and wipe off the inside of the glass jar above the brine. They did say if it looks like it's growing hair (mold) it's bad and throw it out. But, if you don't feel right about it, don't take any chances. Thanks for the update brother and have a great day!
Hey Charlie! You're right about that......I should have tried to get it out when I first spotted it. Oh well.......I'll get it next time. I'm glad You got the bug to give this a try........just don't make the same mistakes as me. LOL. I'll be looking for your Video. 👍.
