it hasn't been too much of a problem, doing a very good wash of the garlic itself helps with this, and salinity helps as well. I had the worst issue with kahm

it hasn't been too much of a problem, doing a very good wash of the garlic itself helps with this, and salinity helps as well. I had the worst issue with kahm in a fairly low garlic fermentation, but am happy to try different amounts and report back. editing to add: I had 2 batches side by side, jalapeño, Fresno, garlic, and one had Thai bird, the other habanero. the habanero had a yeast growth, the Thai bird did not. all other variables were as close as possible to each other.