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Awesome tips, thanks

Thanks for sharing! I’m going to invest in that, I love being able to stack up on bottled beer with this yeast since I do stovetop brewing no more than 2 gallons at a time. I’m in Miami but I don’t have a garage and I live on a lake with a ton of critters who’d love to get a taste of sweet...

Yeah that’s what I will start doing as soon as I get a keg. What do you use to keep temp up there?

Ohhh, I thought he was referring to the hazy IPA, but now it makes sense 🤦‍♂️ wow I’m def going to try that out with a stout! Lutra sounds like the way to go based on it being the most neutral (at least what I heard) but I haven’t lutra myself yet, local HBS has been out but it’s in my cart to...

Would like to know how long you aged and how it came out ?

Haha thanks, that’s nuts! I never seen white yeast jump out the beer😂

This is my second batch using lallemand Voss Kveik, this time in a Simcoe Smash brew, mashed at 152°, pitched at around 75° and fermented ranging between 74° and 78° Not sure what this dense white stuff growing as Krausen is. Just a more vigorous fermentation aftermath? I did lose a bit to the...

This is the yeast that drops to the bottom of first fermentation (F1) vessel. When I use fruit, it’s only into the bottles being used for second fermentation (F2). Secondary is only for drinking, yeah. It can cause unwanted flavors in your next batches.

The “blob” later that forms on top is actually called a pellicile. The “SCOBY” is actually just the liquid you’re left with after completed first fermentation. You really don’t need the blob to start a batch.

Appreciate that input, I’m going to look into it Do you notice the difference of throwing hops right in vs hop spider?

Oh crap, I should have specified this is kombucha yeast sludge 🤦‍♂️ lol my bad Yeah I haven’t ventured into reusing my yeast cakes from beer, mainly because of the fact that I don’t use a hop spider and get hop sediment on the carboy at the end. Lately I have been thinking about resuing Kveik...

was left with this yeast sludge in the bottom of my 2 fermentation vessels after bottling and I combined them… wondering if it’s going to be good for starting a new batch with or if I’m better off tossing it because off flavors will present themselves, if anyone has experience with this.

Thanks for sharing. What’s your favorite recipe?

Damn the 10.10.10 VERTICAL EPIC ALE CLONE looks amazing…

Nice! Using dry fruit is interesting and sounds so clean. Do you buy the fruits dry already or dry them yourself?

I often hear that puréed fruit is better to use for F2 than chunks, and I notice people saying using the chunks is “for beginners” so I attempted making a dragon fruit/peach purée (blended the fruit with some of the kombucha) This is how all of the bottles came out, and I’m left wondering why...

Would the high amount of acetic acid be fine in starter liquid?

Thanks! My fermentation closet ranges from 74 to 78. I’m going to buy a ph monitor to get a gauge on how fast the ph drops, but so far have been going off taste. Damn 21 days sounds like it would be way too vinegary for me lol, but I can’t knock it til I try it I guess. I can imagine it would...

It’s crazy, because the growth you have going on looks so much cleaner but you are having issues with the sugar not being consumed, while my pellicile growth looks horrendous but is turning sweetness into vinegary very quick, 2 weeks I was left with pretty much apple cider vinegar no sweetness...

sup guys, I am a novice to home brewing kombucha, and this is my first “pellicile” growth I’ve had. I started my first starter liquid batch about a month ago using Brew Dr. raw/unpasteurized kombucha, using about the whole bottle in 4 cups of sweet black tea. I never really grew a whole...