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I'm a kombucha specialist, but every time I try to raise some jun I get the same results. I make plain jun and then transfer to secondary containers adding different herbs as flavoring. I close the to of the bottle to bring up carbonation. A day later and these are my results: Raging...

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 control and packaging. PM me. :)

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 seen have low PSI output, but I need to clean 200 gallon tanks where we can't get inside and...

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 75 degrees overnight, but I can't afford glycol for this process. Any ideas? Obviously, using...

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 clear labels or a printing machine?

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 3.1 3 packages EC-1118 made into a starter using 3/4 water + 5 teaspoons nutrient + 3 cups sucrose 1 gallon apple juice pasteurized 5 cups sugar...

I'm fermenting beverages and want to reduce the ethanol content by about a half of a percentage point. Will oxygen aeration help with the reduction of ethanol? Any other low tech wine industry solutions for lowering such a small percentage? As always, I appreciate the assistance.

This is a kombucha issues, but I'm posting it here since more of you are familiar with brewing science. I am making kombucha using a tea high in methionine and cystine. From what I can tell, these amino acids are breaking down and giving me a sulfur odor. It hadn't occurred to me until now...

The idea is to attach a 5 gallon hop back to a 200 gallon open fermentation vessel and circulate fermenting kombucha through the hop back at a rate of about 5 gallons every several hours over several days so as not to cause any sort of current in the ferment or greatly upset the yeast. The...

I need 4 of them, but the shipping charges are insane. Does anyone know of a source for used?

Basically I'm in the "can it be fixed?" stage. Brewed a Rye IPA and only added boiled 2 gallons to start rather than the typical 2.5. Racked the wort into the carboy with the remaining 3 gallons of water, aerated, took a sample, pitched the yeast ... only then did I realize it was diluted by...

Is there an inexpensive ($100-$600) lenticular or plate filter that can filter between kegs? I need something that won't end up costing me too much money in the long run. I purchased and use the MoreBeer filter, but I'm unhappy with the performance all around and want sterile filtration...

Anyone know of a great sterile filtration system that will work for filtering large (30-50 gallon) batches of kombucha without becoming instantly clogged or costing too much for filters?

Some kombucha teas taut their probiotic content, and traditional wisdom says the living bacteria in the tea is itself a probiotic. Studies and spectral chemical analysis say otherwise. Explain how probiotics can exist for an extended period of time (more than 4 hours) in a PH3 environment.

Wrong forum, I know, but I also know many people are not yet hip to the KT forum. I'm searching for a KT consultant with expertise and industry knowledge. Thanks

I've been brewing kombucha for quite a while and now I'd like to take it to the next level. I'm searching for a consultant with industry knowledge and a proven background who can expertly assist with questions regarding force carbing, storage, flavoring mass quantities, lowering alcohol but...

I've had a Baltic porter in secondary in a temp. controlled environment (59-degrees) for close to three months. It's starting to smell heavily of plastic. Cause for concern?

I discovered the inlet stem on my regulator was leaking CO2. I've done everything I can to try and get it off. My regulator looks like **** now with all the gouges and scrapes, but the inlet stem seems to be rusted on. Advice on getting it off or who I might find (auto shop, machine shop) to...

Need help figuring out if I ruined my beer. I've posted elsewhere about heating the lager yeast but perhaps this approach might help best. I have 5 gallons of Baltic Porter in first stages of fermentation with an outside (refrigerator) temperature of 60 degree. The carboy felt cold to the...

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