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WoodHokie4

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Join Date:

10-12-2012

Last Activity:

11-12-2016 12:32 AM

Likes Given: 2

8 Likes on 7 Posts 

    ABOUT ME

  • Delaware
  • Mr. Beer Octoberfest(1st brew), Red Ale, Belgian Triple, Dunkelweizen
  • Chocolate Pumpkin Porter, IPA
  • Dunkelweizen
  • Empty-Reserved for Dunkelweizen
  • Last bottle of Belgian Triple :(
  • Male
  • Married

LATEST ACTIVITY

  • Posted in thread: Mr Beer Kambucha on 10-30-2016 at 09:54 PM
    That's probably true for beer, but has not been my experience with kambucha. I'm doing
    continuous brewing and use my individual bottles to flavor during secondary fermentation. Plus,
    it gives me flexi...

  • Posted in thread: Mr Beer Kambucha on 10-30-2016 at 01:42 PM
    +1 to ericbw

  • Posted in thread: Mr Beer Kambucha on 10-30-2016 at 12:52 AM
    Also, I don't think that wine yeast will give you proper kambucha. When I made mine, I used 8
    tea bags with 2 cups of sugar and about a cup of white vinegar for acidity. For the culture, i
    poured the ...

  • Posted in thread: Mr Beer Kambucha on 10-30-2016 at 12:06 AM
    Everything I've read says not to use any sugar other than cane sugar or fruit sugar. Honey's
    antibacterial properties may actually hurt your scoby

  • Posted in thread: Mr Beer Kambucha on 10-25-2016 at 04:51 AM
    Have you factored how much of that is vinegar? I haven't measured my gravity tradings, but I
    would assume that the biggest % would be vinegar, not ethanol

  • Posted in thread: First batch on 10-20-2016 at 03:38 PM
    I like continuous brewing. I never have to worry about running out and can vary my flavors
    bottle to bottle. I just let it get down by about 1/3 and refill

  • Posted in thread: First batch on 10-18-2016 at 08:02 PM
    So, I've been at this a couple weeks now and have some healthy growth on my scoby. I've been
    able to try out several flavors as well...strawberry basil was probably the best. The ginger
    also seemed to...

  • Posted in thread: Mr Beer Kambucha on 09-25-2016 at 02:24 AM
    I keep a paper towel rubberbanded over my pot. My understanding is that you want fresh air for
    the bacteria to thrive and only cap it off for secondary containers to lightly carbonate at the
    end. Plus...

  • Posted in thread: First batch on 09-20-2016 at 01:28 AM
    Its finally ready to go! I've bottled up two flavors, apple cider and lime ginger. I decided it
    was a low risk to try the ginger paste on a single bottle. The plain KT from the tap is pretty
    good as w...

  • Posted in thread: First batch on 09-18-2016 at 09:38 PM
    Has anyone has experience with ginger paste? I'm nervous because it's not just ginger
    (obviously ) and I don't want it to ruin my batch. my local grocery store didn't have raw
    ginger so this was all I...

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