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Bought a $30 glass weight set for my ferments and it changed everything about brine management
I was using those cheap plastic fermentation weights for months and kept getting floaters and mold on my hot sauce batches. Finally dropped 30 bucks on a set of solid glass weights from a homebrew shop online. They sink right down and keep everything completely submerged without any weird plastic taste issues. My last batch of jalapeno garlic sauce went three weeks without a single speck of mold on top. Has anyone else made the switch from plastic to glass and noticed a difference in their success rate?
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the_nathan5mo ago
Made the switch last year and never looked back. Glass just sinks better and I haven't lost a batch to mold since.
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the_zara5mo ago
Whoa yeah I was totally team plastic before but you just convinced me otherwise.
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