dye4me

Gift Premium Subscription To dye4me

Join Date:

10-11-2011

Last Activity:

02-09-2016 6:33 AM

3 Likes on 3 Posts 

    ABOUT ME

  • Male
  • Married
  • cranbrookish
  • ish

LATEST ACTIVITY

  • Posted in thread: 1st batch! on 01-28-2016 at 06:39 PM
    for best results try to use plain black, green, or oolong teas. I have found orange pekoe,
    english breakfast tea, and herbal teas to be spotty at best for kombucha.

  • Posted in thread: first batch questions on 01-25-2016 at 07:45 PM
    I would leave the scoby alone it will keep growing or sink and start to grow another. I find
    upper 70's (76to78) as being ideal for quick growth. It will work in the upper 60's but things
    could take q...

  • Posted in thread: Can cheese cloth cause mold? on 01-25-2016 at 07:37 PM
    I was fermenting my second large batch in a 30 liter bucket, My starter tea was 1.8l of 3.28ph
    black tea with white sugar(1cup/gal)(the starter was fully fermented, but not vinegar). The
    scoby was 1/2...

  • Posted in thread: are all SCOBY's created equal? on 01-21-2016 at 06:02 PM
    This is what their lab analysis of their scoby is. I think it would be interesting to start
    with a culture like this that has a documented make up, just to see what kind of flavour
    profile it created,...

  • Posted in thread: are all SCOBY's created equal? on 01-20-2016 at 11:42 PM
    I read a thred on here yesterday about someone in Isreal could not get a scoby or tea and had
    some luck making Thier own scoby. Then last night I noticed a jar of sweet tea I left out at
    room temp for...

  • Posted in thread: are all SCOBY's created equal? on 01-20-2016 at 09:03 PM
    Ive been doing a lot of reading about this lately and it seems no they are not all created
    equal this link shows that a bunch of scobys tested all had different components. I asked
    kombucha Brooklyn...

  • Posted in thread: Lactic acid vs Acetic acid profile on 01-20-2016 at 06:25 PM
    Ive tasted latic and brett flavours in gt's divine grape. Im planning on building up a scoby
    with both in it this spring to try and get more funk and sour into my tea.As for the vinagar
    profile there ...

  • Posted in thread: Need a Kombucha Expert, lots of specific questions on 01-14-2016 at 07:54 PM
    I disagree with katos response to item 7. Using overly sour or tart (vinegar) mature tea for
    starter is fine, just reduce your amount of starter tea to %5. What your are trying to do is
    lower the swee...

  • Posted in thread: Anyone ferment kombucha in plastic Big Mouth Bubbler? on 01-14-2016 at 07:42 PM
    Last month i went to the LHBS and grabbed a 5 imp gal food safe pale added a spigot and it
    worked like a charm.

BREW SETUP REGISTRY ENTRIES:
  • Cranbrook Brewing Culture
    Cranbrook Brewing Culture
0 COMMENTS
POST A COMMENT