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Love me some Darjeeling -- I should use that :) I'm boring and use basic brand "black tea" for my kombucha-ing.

Smokey kombucha? I might need to try that.

1/2/2024 Update: Airlock activity has slowed down a lot. Fermcap has done it's job and I have no giant messes in my kitchen. Will have fun lifting the ~15 gallons down the stairs to the basement to age -- created a makeshift harness out of tie-down straps to help lift it. Haven't added any...

Google searches seem to indicate that the molasses in brown sugar isn't going to immediately invalidate a batch. So no red-flags there. If it still smells normal I'd go with it. I sometimes get some sediment on the bottom of my kombucha although that's a fair but more than I'm used to.

Welcome! If you ever have a chance go check out Scotzin homebrew out near Harrisburg. Great shop -- wish I still lived near their store!

Brew Notes from 12/31/2023 -- New Years Eve Batch! Recipe for 15 gallons (Which I'm splitting evenly into a series of boils-- 6 gallons of water in my main brew kettle, and Two 3 gallons boils in large stock pots plus a final 3 gallon boil split): 9lb Briess Golden Light DME 9 lb Briess Bavarian...

Necroing my own thread! Update on me: Life got in the way with a child, demanding work schedule and multiple moves... but finally going to be setting up my second batch of this. Update on the original batch: Still very very pleased with the original batch. The 5 gallons I racked for long-term...

One bottle definitely would not hold, a handful of bottles were so tight that the some of the plastic ribs on the corks sheared off... curious what happens with those. Still need to figure out what I'm doing with those 5 gallons eventually.

Cheeers!

I'm sure you could. Isn't that a somewhat common thing for brewer's/breweries to bake with their spent grains?

I steeped a bunch of oatmeal to make ~3 gallons of "oatmeal tea" and used it to backfill headspace when I moved from 20 gallon primary to a 15 gallon secondary fermenter and ended up having way too much space. As a bonus we made a big tray of baked oatmeal from the oats themselves after we...

Went with sweetcell's suggestion of #2. But just racked 5 gallons for longer storage and bottled 10. I now need a new bottling wand and bottle bucket for my non-sours (yay more stuff!). 11/22/21 Pulled and carbed one sample bottle with a wine thief and added some table sugar and a tiny bit of...

Current status, I have ~15 gallons of psuedo-lambic aged 1 year in a 15gallon blue HDPE-2 barrel. So if I wanted to siphon off and bottle 5 gallons and leave 10 gallons sitting what's the best way to do this? Rack 5 gallons off to be bottled and... ... leave 10 gallons in the 15 gallon HDPE...

~310 Day update(!): Batch still rolling. Have done a few dreg additions of things I've liked over the months, trying to avoid adding more now and to just let it do it's own thing. Also added some oak spiral a few months ago which I neglected to add earlier. Sampled ~4 times in the last 8...

Pictures from the transfer. Apparently didn't take photos of the oatmeal water I added. Took a sample last weekend roughly 2.25 months in. Still very dry. Still very piney with a little citrus zest. Zero brett character so far. Might add some fresh dregs next time I sample. Oatmeal water...

Transferred to secondary last weekend, looks like I lost about 3+ gallons to excessive out-foaming + natural evaporation. Smelled kinda fruity through airlock throughout. Tasted extremely dry, bit of citrus peel flavor bit of pine needle. Not expected but not bad. Zero typical brett character...

Noted, generally hoping for more brett funk.

Man they're already selling out. Will look to order something hopefully.

Oh man next time I'm in NJ I'll try to hit up East Coast Yeast in person. Not too far from some of my family. Will do. Beer happily fermenting peacefully right now.

Brewed! Two batches combined to about an OG of 1.055ish. Went with Fleischmann Bread Yeast (cuz why not....) Yeast shot off hard, fermenting strong within an hour. People have accounted Fleischmann is belgian-like and apparently it's aggressive like belgian yeast! Within 3 hours was...