Originally Posted by bradjoiner
I have used buddas brew dregs in quick sours with no ill effect. I would recommend adding it after the sacc has done all it can to be sure the kombucha doesn't get to eat for too long.
Will the kombucha produce too much acetic acid if its added in the primary? I was about to add it only. because it should have jester kings yeast/brett/ other types of yeast.
In the first post it showed signs of fermentation and then stopped. I left it alone in my garage until this weekend that i notice a more rigerous fermentation with movement in the carboy
. I dont know how long i'll let this ride but its not going to move until i'm happy with it.
I do not have a drinking problem. Unless I'm out of beer...
Primary:Sour Stout, Spontaneous Brew, Sweet Plum mead, Chocolate/Habanero mead
Secondary: Sour Golden ale on French Oak, Belgian Saison on Brett
Kegged: Pilsner, Sour Raspberry Cider (3rd place at Dixie cup), ESB, Hard Lemonade, Coffee Oatmeal Stout, Barvarian Hefeweizen
Bottled: Hard Lemonade, Hard Ice Tea
Next up: Brett white IPA, Spontaneous brew 2.0, Mild