Guest guest Posted November 28, 2004 Report Share Posted November 28, 2004 Wow! This advanced mushroom, whey, and mineral brew is tasting more and more puckery like pickle juice. Hmm, note to self: Keep advanced brews refrigerated or use them quickly. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 Darrell, The one brew I made with added whey gave the brew that pickle juice effect, unlike any other EM brew I've made. What has happened to convince you that these brews need to be refrigerated or consumed quickly? Tonio Wow! This advanced mushroom, whey, and mineral brew is tasting more and more puckery like pickle juice. Hmm, note to self: Keep advanced brews refrigerated or use them quickly. Darrell Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2004 Report Share Posted November 29, 2004 tonio, Just thinking of ways to slow down or avoid the escalating pickle juice effect. Its really just a matter of taste. Any suspicion which organic acid/acids are causing the pickle juice effect? Since decanting a week ago, a new layer of fine gray sludge is building up in the bottom of the jar. Could this be from yeast activity after decanting and accidentally causing aeration? Darrell :The one brew I made with added whey gave the brew that pickle juice :effect, unlike any other EM brew I've made. : :What has happened to convince you that these brews need to be :refrigerated or consumed quickly? :Tonio Quote Link to comment Share on other sites More sharing options...
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