Recent content by jdwhite

Yes, but you don't need to wait for it to finish forming before you bottle the kombucha. I go about 2 or 3 batches before a new mother completely develops. Base your decision to bottle on how the kombucha tastes as opposed to scoby development.

That's a second mother forming. If you already have one forming it's a good indicator that your kombucha's ready. You should sample some of it using a sterilized spoon or glass. If it tastes right, bottle it.

Fermenting your kombucha for too long can cause the vinegar flavors to become too pronounced. Your kombucha may not be carbonating because all of the sugar has been fermented out of solution. If there's not enough sugar left when you bottle your kombucha then no CO2 will be produced...

I have the bare minimum of equipment I might need, including these pots, a bag, carboys, etc. I've already done a couple of partial mashes using this equipment but moving up to all grain leaves me a bit stumped. The combination of trying to compensate for grain absorption, evaporation due to...

I'm looking for suggestions on how BIAB brewers might use the equipment I have. I came across a 34 qt pot and a 9 qt pot. Getting more equipment isn't really an option, so any suggestions would be greatly appreciated. I plan on making mostly IPAs at first.

That can happen fairly easily when you don't test the pH or control the temperature of your brew. With that said, I have yet to invest in any equipment that would allow me to do so. I've found sampling your kombucha every other day just as effective. For me, 7 days at room temperature...

She looks great! Mold will typically be fuzzy/hairy and green, blue, or grey in appearance. As you guessed, the brown spots are yeast. Those translucent spots are where the SCOBY has started growing over the yeast. Perfectly normal and definitely healthy. Congrats! What size jar...

I'm wondering because I recently saw a news article where the owner of a brewery claimed that graff is from the 19th century. Here's the quote: "Thomas is also a big fan of graff cider, an old-style American hopped cider from the mid 1800s. He hopes to market this product by next year...

I've subbed with Carapils before and it came out great.

Jasmine pearls are "balls" of green tea that have been flavored with Jasmine blossoms. They'll add tannins and a tea flavor to your brew you may not be looking for. Jasmine flowers are the way to go.

1001.5 + 12.5 = 1014