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hey guys, I had no kombucha starter nearby, so I bought an unflavoured, unpausterized bottle from a local store. The bubbles are there and the fermentation is happening. After 2 weeks there is no sign of a pellicle forming. Fermeting at 20C. Floating (not on the surface) whitish chunks appeared...

That sounds good. Btw, how do I calculate amount of sugar needed per bottle (0.33L and 0.5L bottles) to carbonate well? Thanks.

Hi, So, I have just learnt that I need to add 10% of starter tea to the freshly brewed tea to kickstart the fermentation. So, I already have a starter from a friend, but how do I make my own starter? I just put some kombucha (that has gone through 1st fermentation) into a jar and leave it like...

Hi I have been told that 12% of my liquid should be sugar. so, 1L should contain 120 grs of sugar. Can I do the same, but with honey? Would the honey be better or worse to the actual fermentation process? Would I need the same amount (120 grs in 1L)? Thanks

Hey guys, So, most of the videos on YouTube talk about how we start the primary fermentation and then we need to bottle at the end. However, I would like to know how to proceed right after bottling. I have been given different instruction, but they are mainly for those who wanna favour...

hey guys, I know there wont be a vigorous fermentation like with beer...but do we need to leave a few inches of headspace in the primary fermentation vessel? If yes, how much? What about the bottles during the secondary fermentation? Thank you.

Is it more a visual thing or does beer stone affect the final product? This is the first time I have heard of it. Thanks.

Hey guys, Is it enough just to remove gunk from the equipment using normal washing-up liquid and a soft sponge (one that doesn't scratch), then spray everything with StarSan? I am just trying to make sense of all the different practices and ideas I have seen so far. One could go crazy just...

What are the pros and cons of this idea? Pro: the price of barley wine is kind of high. Con: a mini batch BIAB might not be ideal since the high malt bill might make it complicated. Less wort since the space is needed for the malt bill and efficiency might suffer too (I dont sparge). Any...

Ok. Thank you. What would that period be? I have no idea how long an open sachet can be kept in the fridge without it going off.

Hey guys, So, a sachet of Safale US-05 (11.5 grs) is enough for 20-30L of wort. My batches will be around 6-8L. So, what do I do with the rest? Shall I just keep the sachet in the fridge and use it again? Or shall I just use the entire sachet and give the yeast a better chance against other...

Hi. Sorry for slightly hijacking this post. So, you just get the healthy yeast of the petri dishes and make the starter out of that? Are there any videos on this practice? UPDATE: This website is deadly: https://braukaiser.com/wiki/index.php/Growing_Yeast_from_a_Plate...

Hey. Nice video. Thanks. Let me see if I get this: you use liquid yeast, divide it into 4 vials, and then use one of the vials in order to make a 2L starter...and you start the process all over again? Instead of a store-bought yeast pack...you just use that 2L starter, right? Unlimited power? :)...

ok. Then the only safe option is the one described here: Yeast Washing & Yeast Rinsing: What's the Difference? Food-grade phosphoric acid? but then pH measurement is necessary too. Hm....

Thank you. So, in a way yeast rinsing is the good and easy way to deal with this, right? Since we give the yeast the chance to keep the upper hand, right?

Hey guys, The title gives it all away. :) So, can we buy a sachet of yeast and then just reuse that yeast that we have at the end of the fermentation? I assume the biggest issue might be creating the starters and possibly contaminating our wort. I have read that some people use petri-dishes...

I am not complaining...I am just genuinely curious. My understanding was that it is only lager and ales that one can make (which is the generic truth). Then when I go to a website to shop for yeast, I find at least 10 different types of yeast in the ale and lager categories. How is that...

Hi. What does this mean in terms of wort then........when it comes to converting the brix value of different types of beers? Surely a stout and an IPA have very refractive properties, right? UPDATE: Never mind. I have just found the answer to my question here (Refractometers - Brew Your Own) in...

Thank you. 1, yeah...that is what I thought, but then the SG scale in a way is a total waste of space and the Brix scale could be made bigger so that we could see it better. Hm....

Hey guys, So, it feels like ATC (temperature adjustment) is a basic feature when it comes to refractometers(at least with the ones I have found so far). However, there are tons of different types (depending on what you make or have), but I guess we just have to go for the one that says it is...