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Hi, just wanted to confirm that hops in the 2nd fermentation (scoby removed) will lessen or destroy the probiotic benefits of the kombucha. Is that correct?

I have 2 gallons of a Saison about ready to bottle. Fermentation temps were high, probably around 76F. I'm getting some confusing number on how much corn sugar I should prime with. Let's say I'm shooting for 2.5-2.7 CO2 Vol. am I looking at 2oz of corn sugar or less like around 1.6oz? Just...

Considering that we want to minimize the potential of oxidation of the beer as much as possible during bottling, I was curious if there is a safe ratio or limit to the headspace acceptable in a bottling bucket? For example would a 5 gallon bottling bucket be too big for a 2 1/2 gallon batch?

Looking to brew my first all-grain batch this month. I want to do small batches of different beers I like. I'm a pretty thorough student and feel comfortable in the kitchen but I don't want to shoot for the moon to soon. Some beers I like include to clone are: -Collective Arts Session IPA...