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Join Date:

01-26-2011

Last Activity:

08-05-2014 10:55 PM

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    ABOUT ME

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  • Boulder
  • Colorado

LATEST ACTIVITY

  • Posted in thread: Searching for Professional Brewer on 01-19-2014 at 01:01 AM
    Rowdy Mermaid Kombucha manufacturing and taproom in Boulder, Colorado is searching for a
    professional kombucha brewer experienced with brewing large batches (50-200 gallons), alcohol
    control, yeast co...

  • Posted in thread: High Pressure Steam Cleaner on 01-12-2014 at 02:17 AM
    Commercial high pressure steam sterilization equipment is expensive. Typically they're in the
    $4-8k range. I'm wondering if there is a ~$2k option that will do the same thing. Most of the
    options I've...

  • Posted in thread: How to chill a tank? on 10-09-2013 at 03:25 PM
    Thanks for the ideas. I'll research the thread cited. Space may be an issue, but we'll see.

  • Posted in thread: How to chill a tank? on 10-09-2013 at 02:49 AM
    I asked this question on ProBrewer and thought I'd post here as well. I'm pushing 200 gallons
    of hot liquid from my electric kettle to a variable capacity stainless wine tank. I need to
    cool that to 7...

  • Posted in thread: Cheap Labels or Label Machine on 09-26-2013 at 03:23 AM
    I need >.10 cent labels for a truckload of bottles. Anyone know of a way we can do our own pad
    printing, silkscreening, or clear label production on the cheap? Know of an inexpensive label
    printer for...

  • Posted in thread: Putrefaction! on 09-04-2013 at 07:05 PM
    The kombucha forum is largely noobs without experience with yeast and brewing. I don't think
    this is a question they could answer.

  • Posted in thread: Putrefaction! on 09-04-2013 at 06:37 PM
    I'm not actually sure, except that after 4 days in a sealed container the entire thing began
    reeking horribly of rotten trash. I opened the top and a blast of rotting alcohol smell almost
    knocked me o...

  • Posted in thread: Halal Kombucha on 09-04-2013 at 05:06 PM
    Kombucha is a ferment, and all ferments create alcohol. There are ways to reduce the alcohol
    content, but in my experience, it's very, very difficult to make an under-alcohol kombucha (

  • Posted in thread: Adding lemon and ginger to secondary fermentation on 09-04-2013 at 04:56 PM
    Use the juice, but be careful. Lemon flavor is often amplified in kombucha. A little tends to
    go a long way. Same for lemongrass.

  • Posted in thread: Putrefaction! on 09-04-2013 at 04:54 PM
    It's not cider, but you guys seem to know a lot so I'm reaching out from across the divide. The
    recipe: 14 gallons finished dry kombucha pH 3.13 packages EC-1118 made into a starter using 3/4
    water + ...

FORUM SIGNATURE
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha, Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes
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