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Old 07-01-2012, 07:32 PM   #1
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Default Kegging Kombucha

I've seen this touched upon and the answers I've found don't reference any real-world experiences. It seems most people just frown at the idea because an acidic solution can pit stainless.

I'd love to hear from some people that have dedicated one of their tap lines to kombucha and whether the experience was good or bad.

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Old 08-30-2012, 03:09 AM   #2
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nothing? I would love to know too!

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Old 09-03-2012, 03:37 AM   #3
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I have never entertained the idea. I am not very experienced with kombucha. I had a mother a few yrs ago, got rid of it because I was the only one drinking it. When I brew a gallon every week, the bottles were piling up. So what level of co2 to you shoot for? Mine was always very light.

Now that I started a new mother I may try to keg...

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Old 09-03-2012, 03:51 AM   #4
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I keg it all the time, just make sure to sanitize your beer lines really well after you switch to another keg to make sure you don't get gunk in your lines.

Never had any pitting in my kegs.

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Old 09-03-2012, 04:07 AM   #5
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What pressure do you put it at? And do you add flavors to the keg? Like fruit or anything or just straight kombucha?

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Old 09-03-2012, 04:10 AM   #6
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I keg at serving pressure, which for me is about fifteen psi since I have to push my beer up 7 feet our so. I have never added flavorings so I can't speak to any of that.

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Old 09-09-2012, 01:38 PM   #7
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A local company here in asheville Buchi' serves their kombucha from cornies. They also distribute those to bars and restaurants.

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Old 06-15-2014, 03:45 PM   #8
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I've got a 3 gallon keg and 3 gallons of Booch that's gonna be ready in a week or so, I'll give it a shot and report back.

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Old 06-30-2014, 04:08 PM   #9
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How did kegging the kombucha go?

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Old 08-18-2014, 01:22 AM   #10
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I use a juicer to juice fresh for flavors, mix to taste in another 5+ gal container, let sediment separate for a few hours, rack to sanitized corney keg purged with co2, store sealed at room temp for 3-5 days for secondary fermentation and carbonation, move to fridge for a day and serve or save from there. The first serving or so will be thick with sediment, but the buch will run clear after that. If you don't mind sweet buch you could force carbonate right away, but I prefer the texture of the naturally occurring co2 and a drier buch, plus it gets plenty of time for sediment to settle. Great success so far. Way easier than bottling. Just clean and sanitize those lines thoroughly between batches.

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