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Old 10-08-2012, 04:45 AM   #11
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Here's to hoping this post reminds OP to post back results.

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Old 10-18-2012, 03:44 PM   #12
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OP will surely deliver!

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Old 10-28-2012, 01:38 AM   #13
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It's been more than two years though. I'd say it's not likely.

__________________
Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 10-28-2012, 02:33 AM   #14
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I blend it with my kombucha - it's my favorite so far.

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Old 10-28-2012, 01:13 PM   #15
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Actually wow, yeah, that would be quite interesting. Have you tried putting JUST the rooibos in there instead of regular tea to see if it has the nutrients that the culture can use? That could be an interesting side experiment; take a chunk of your scoby and put it into a sugar-rooibos mixture and try and maintain it on just rooibos.

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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 10-28-2012, 01:25 PM   #16
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I had always thought a sour Rooibos Red would be interesting; you could either add Rooibos to a Flanders Red, or similar to your idea, you could siphon off some Rooibos kombucha, kill the bugs in it with heat or campdens, add it to a basic ale/lager, then carbonated with the lager/ale yeast. OR, you could inoculate a lambic wort with a scoby for a low alcohol lambucha. xD It may finish sweet if the scoby can't eat all the malt sugars but a complex sweetness wouldn't go astray.

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Primary:
7L of NSPA + 1kg honey + 3L white grape juice
Bulk Aging:
3787 Saaz/Styrian Porter (on palm sugar)
Autumn Wheat Beer (on "Profruit Krimsonberries")
3787 Bochet
Jack Keller's Seville Orange Wine
Bottled:
Nelson Sauvin Pale Ale
Autumn Wheat Beer
3787 Saaz/Styrian Porter
3787 Bochet
3787 Dubbel
Jack Keller's Seville Orange Wine
Wild Cyser
Future:
Stella-hopped Saison
Blackberry Wine or Bochet
Stout Bochet
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Old 10-28-2012, 01:33 PM   #17
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Rooibos tea pairs well with kombucha. For years my grandmother only used rooibos tea for kombucha. The kombucha grew very well on the tea. I cannot remember how much tea she used though.

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Old 10-29-2012, 12:44 PM   #18
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I did a rooibois cream ale, where i brought a quart of water to boil and sanitized a box of rooibois tea.then stuffed the tea bags and poured tea in secondary.. Beer was excellent. Very pretty color.

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Old 05-14-2013, 12:28 AM   #19
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came across this thread and i know its a lil bit older but don't know anything about tea im more of a coffee drinker. but i wanna give something a shot my brother will be in town and wants to brew a beer with me and he is an avid arnold palmer drinker.

so one i'm totally open for thoughts concerns and any ideas.
this is a 6 gallon batch
i wanna do
10 lbs pale 2-row
.5 lbs carafa 1
and use motueka hops @ 60,20,10,5 minutes .5oz additions
throw in rooibos tea in to whirlpool for 1/2 hr
and toss some cold pressed rooibos tea in secondary now i dont know anything about the amounts of tea to add so i would really love some help hope i hear back from more knowing tea or brewers thanx

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Old 05-14-2013, 12:31 AM   #20
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oh and was thinking cal ale yeast something nice and clean hoping to let the hops really shine through and compliment the tea flavor but i have also noticed people using pilsner malt and or lager yeast but im afraid that will give me and ester profile i dont want and ive never brewed a lager as i have just gotten a chest freezer for fermentation temp control

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