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If you kombucha the whole thing you're going to get some snotties unless you want to filter at all, plus it'll keep getting sour fast. I personally think souring a portion, pasteurizing and then recombining is the best method, especially if you have a decent sized SCOBY. D

it was the bottle. the head was so much better on that one though. Anyone know what it was?

Hello! It's not as bad as it sounds. I brewed a Rye Pale Ale and have been drinking it (and really enjoying it) for about a week. Just opened a larger bottle and have discovered a very slight smell which sort of reminds me of vomit. Or nuts. Not sure. I've found a couple other vomit-y...

Hi, I may be coming into possession of some blue agave plants in the future. I've read all sorts of things about people using agave syrup in meads and beers here, but does anyone know what to do with an actual plant? I know that in commercial tequila production, they chop off all the leaves...

think it was about two weeks in primary two weeks in secondary. So I guess I'll leave it on the cake longer. Thanks.

err, yes.

Yea, that sounds interesting, but I'm not a real big tea drinker. The real interest for me is a cheap fast way of approximating a lambic flavor profile, which I think you can do with this method with a little tuning.

Important to note: there is a characteristic kombucha acid undertone, which is not at all like a traditional sour, but in my mind it fits alright. Probably one of the many more acids that kombucha cultures produce.

Heyo, I brewed a pretty rad Kombucha porter a couple months back. I only did a gallon batch because I wasn't sure what was going to happen, but it was one of the better beers I've ever made. Essentially I brewed an english porter, but took about a 5th of it on brewing day and threw my mother...

Heyo, So I wanted to brew a dry stout a little while ago and finally settled on this from byo: http://***********/stories/recipeindex/article/recipes/114-stout/577-dropkick-murphys-dry-stout Dropkick Murphy’s Dry Stout 5 gallons/19 L, extract with grains; OG = 1.040; FG = 1.007; IBU...

Do you use more hefe-type german hops?

Yep. I usually put it in my wheat beers. Gives it some aroma too I think. Also makes me feel more Bavarian.

I've brewed a couple big wheat beers and was thinking of doing a wheatwine, then I remembered the IPA I just brewed, and how great it was. I want to brew a sort of India Wheat Ale. I basically just combined the grain bills from the two and used the hop profile from my IPA of about the same...