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I've heard of people using two strains of yeast for one beer. Is there a website that explains which yeast can be mixed without one overtaking the other during fermentation? I would like to use an American ale yeast with a champagne yeast to create an extra dry ipa.

Is it possible to freeze yeast, after washing, so that it can be saved for a long period of time? I know most people say you can only store year for 2-3 weeks at most, but that's in the fridge.

This is my first time brewing Kombucha. I am a beer brewer so I used a 2 gallon bucket fermenter and a airlock to insure no unwanted bacteria. After reading some I believe my scoby isn't forming as well because its around 68 degrees in my house. It's been 8 days and all I got is a film on top...

Anyone know if Kombucha works like one of those drinks from gnc, as a detox for passing a drug test?

Would it be possible to use dry malt extract in place of table sugar? It still creates a simple syrup either way, just with more flavor. Id use a light DME, used normally for yeast starters bc it makes a low gravity wort to jump start the yeast. I figured it would do the same for a scoby since...

Would using star san to sanitise my fermenter hurt the scoby? I got my fermenter from homebrew store so I assume the plastic its made from is ok for Kombucha since its ok for beer yeast?