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This is my second batch using lallemand Voss Kveik, this time in a Simcoe Smash brew, mashed at 152°, pitched at around 75° and fermented ranging between 74° and 78° Not sure what this dense white stuff growing as Krausen is. Just a more vigorous fermentation aftermath? I did lose a bit to the...

was left with this yeast sludge in the bottom of my 2 fermentation vessels after bottling and I combined them… wondering if it’s going to be good for starting a new batch with or if I’m better off tossing it because off flavors will present themselves, if anyone has experience with this.

I often hear that puréed fruit is better to use for F2 than chunks, and I notice people saying using the chunks is “for beginners” so I attempted making a dragon fruit/peach purée (blended the fruit with some of the kombucha) This is how all of the bottles came out, and I’m left wondering why...

sup guys, I am a novice to home brewing kombucha, and this is my first “pellicile” growth I’ve had. I started my first starter liquid batch about a month ago using Brew Dr. raw/unpasteurized kombucha, using about the whole bottle in 4 cups of sweet black tea. I never really grew a whole...