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Cool, cheers for that. I was thinking about going down the BBQ chunks route, but admit I was a little nervy. I know that white oak is fine for aging drinks on/in and wasn't sure whether the BBQ chunks would be white oak, or some other (less suitable) variety.

Good stuff! I've only ever aged in primary. I brew ~20l batches, so the main concern that relates to long term aging (cell autolysis) isn't really a huge issue for me. It's more of an issue when the yeast cake is sat at the bottom of a much larger volume of beer and there's a lot more physical...

Where are you getting oak chunks from? Google is only giving me chips which are too small for long term aging. If you've a link you could share, that'd be great! :) I've bought some previously, but can't remember where from...

Marianne on Netflix. It's that time of year when I get a craving for some spooky telly. This is a French language show with subtitles. Presumably you can make Netflix give you an overdubbed version too. I'm only a couple of episodes in, but enjoying it so far

Chilli peppers don't have much in the way of sugar. Some honey or fruit or garlic etc has helped some of my ferments get moving in the past(?)

Brill, that'd be great. Thanks very much!

I'd like to use habaneros but never see them for sale. Might have to get growing for next year!

As @IainM says: we're likely talking bomb-central! BUT, it does depend on the SG at bottling time. Every gravity point will contribute ~0.5 volumes of CO2, so if you bottle at 1.004 FG, that's 4 points, which (provided all the gravity comes from fermentable sugars) will be fermented by the...

In addition to the above: The Sour Hour from Brewing Network is good if you're into mixed fermentation brewing. I dip in and out of Good Beer Hunting and The Belgian Smaak

Blended down this ferocious beast. Feel it will work well on hotHotHOT chicken wings. Very spicy, but tasty. Going to start a batch with scotch bonnets, garlic, cardamom and mango

Currently got 24 litres of pseudolambic in the kettle: 60% Pilsner, 28.9% Wheat, 6.7% Spelt flakes, 4.4% flaked oats Mashed at 72C. Hopped with 50g aged hops (approx 4 years old) - assumed IBU after 2 hour boil of ~7IBU. Once the boil is finished, I'll cover with muslin cloth and leave in...

Not used them myself, but https://www.reddit.com/r/fermentation/ and https://www.facebook.com/groups/798611233573241/ have lots of folk using green toms

Excellent. The digital version is behind a paywall. Is the approach/technique broadly the same as described in this thread? Good luck with your sauces!

@Ben034 that looks really good! I guess fermenting it would be a balancing act: you lose a lot of the straight up fruit flavour, but you gain more of the funky (umami-like) complexity. Answer: make both :)

Up until now, I've only used whatever limited selection the local shops have, plus some dried chillies I've got sat in the cupboard. Future Me wants to do something with fresh habaneros though. Hot enough so that you know you're dealing with chillies, but a really fruity flavour too.

I guess it would! Unless you 'fix' the sauce (pasteurise it, or add some chemical or other), the microbes will continue to do their thing and the flavour of the sauce will evolve over time. If you keep it in the fridge it once it's bottled, the process will be slowed right down.

Just had a look: cheers for sharing! The Sandor Katz book is widely seen as The Bible in fermented food circles (well, the FB and Reddit groups). A newer book by Noma is interesting too, but much of it requires more effort than I'm willing to exert :)

There's a reasonable enough general recipe here (https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/), just skip past the typical cooking blog preamble. I tend to use whatever I have to hand or whatever I like the look of in the shop. I'd always chuck few garlic cloves in...

I used a standard jar with a sandwich bag filled with a bit of water. That works to push the solid stuff and keep it below the brine to prevent mould. The lid is loose enough to allow CO2 to escape

Gotcha. I think I'm likely in that same FB group! Another tip is to get yourself a pack of xantham gum. Works as a thickening agent and can thicken a thin sauce and prevents the brine and blended solid portions from splitting