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05-04-2014 1:58 AM

Likes Given: 19

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  • Posted in thread: Organic Sugar vs White Sugar on 11-17-2014 at 10:17 PM
    I'd like to hear member thoughts on this and what they personally use. I'll be doing my first
    batches with white sugar and see how they come out. I don't think it'll make a big difference,

  • Posted in thread: SCOBY buoyancy and oxygen level on 05-04-2014 at 01:57 AM
    OK, so I just got several SCOBYs in the mail and this latest one just sank straight down after
    I put it in. Am I already off to a bad start here?Also, I notice there are many discussions on
    whether to...

  • Posted in thread: Glass container source? on 04-28-2014 at 04:22 PM
    Anchor Hocking ($8) - Brooklyn ($20) -

  • Posted in thread: Glass container source? on 03-26-2014 at 02:51 PM
    I meant for fermenting, but thanks for the suggestion.

  • Posted in thread: Defining continuous brew on 03-26-2014 at 03:32 AM
    I feel like "Continuous Brew System" is just a marketing ploy to sell a container with tap,
    that's it. How do you define continuous brew?My definition of continuous brew is the ability to
    ferment mult...

  • Posted in thread: Glass container source? on 03-26-2014 at 03:26 AM
    I want to up my production and need a couple more typical 1 gal. glass containers. Any
    suggestions for buying more online? I don't want to have to buy a kit just in order to get the

  • Posted in thread: Blueberry kombucha ! on 03-26-2014 at 03:21 AM
    Love the color showing through, thanks for sharing.

  • Posted in thread: 55gal fermenter on 03-26-2014 at 03:20 AM
    Very nice!

  • Posted in thread: Tea prep and steeping on 03-26-2014 at 03:18 AM
    I've actually had a tea bag rip open, which ended up leaving loose tea in my primary ferment.
    Needless to say it was stronger, and fermented faster. I may end up doing this on purpose for
    future ferme...

  • Posted in thread: Using Ginger on 03-26-2014 at 03:12 AM
    So many different methods, thanks for the responses. I'm going to try fresh pressed ginger
    juice ( on my second ferment.