Hit 105 degrees on my sauerkraut brine yesterday and nearly tossed it all

I checked my temp probe and saw it was way above the safe zone for fermentation and I almost dumped a whole 5-gallon batch... then I realized my heating pad was on high instead of low. Anyone else ever panic over a temp spike and save it in time?

2 comments

2 Comments

benflores3d ago

Read somewhere that some microbes actually survive brief heat spikes.

sanchez.blake2d ago

Is it just me or does it feel like half of life is realizing you've set something on high instead of low and then scrambling to fix it before everything's ruined? That's basically adulthood right there, catching mistakes before they go nuclear.