I bottled off the first batch of kombucha. I have the next batch fermenting and that one is slated for the beer. I'm thinking an oue bruin type of beer. I'll post back when that happens. Right now I'm thinking once the Kombucha is at the desired sourness level (Which will be overly sour for straight Kombucha. I will sterilze the buch at 140 deg F for 30 minutes then add it to the bottling bucket with the fermented oue bruin and bottle. If anyone has any other thoughts please let me know. I'm open to ideas!