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coming from the beer world, the pouring that people do drove me nuts! I bought a mini autosiphon and works fine for me, plus less mess... but after this long, i can't see an issue why, espcially when it's how well respected brewers do it.

PH too low is what i have heard more than not when there is mold unfortunately. Toss it and start over, but make sure and use enough starter liquid... if you don't have enough, get some raw plain kombucha from the store (GT's is plenty tart enough)

looking good!!

odd question... i've had vinegar form VERY fast, but my kombucha takes a good chunk of time... did you use any vinegar to clean the equipment or drop the PH? just randomly popped into my head

It's been 10 days so far, just starting to get tart, but just barely.... would it be time to bottle? Or should I wait until it's perfect drinking kombucha and then bottle? I'm new to this and I've heard it's within 2 weeks per batch Thanks!

Thanks! Kind of figured that was the case, but just wanted to verify as I'm just getting into this.

Coming from the beer brewing world, I have some questions... as i really do not want to strain my kombucha if i bring it to work or have a ton of sediment after 1st fermentation... would the following steps work? - take out SCOBY and starter tea for next batch. - add in fruits / spices /...

'im guessing it's due to them wanting all the valves and connections on one side so you do'nt smack it into anything or having to reach around a 20 gallon kettle to unplug or plug it in while the temperature is potentially 200+ degrees.

i like it!

Awesome, thank you! I've heard so many different stories on this that it's just been odd. But i will try that out!

So, diving more into the depths of water salts and mineral additions. I'm starting to look more into RA and darker beers. I'm brewing a brown weekend after next, so i'm starting to look at doing the water profile. Is there a general rule of thumb for what to "Shoot for" regarding RA and SRM...

Perfect, thank you! Had a feeling it was simple... but water science scares me... i have the water book sitting next to me at my desk, taunting me... but i haven't picked it up yet.

IMG_20161225_224952_313 by Noah Scott, on Flickr newer picture - 80 bottles at last count

https://www.williamsbrewing.com/BREWERS-EDGE-MASH-BOIL--P4216.aspx This thing actually looks pretty sweet. - $300 - 1600w - control panel - can hold 16lb of grain - no pump... but that just makes it a little more simple and cheaper, which works for me Do you want to get into mashing but...

long story short. I have 2 kids and the normal 3 vessel brewing is becoming difficult to do while helping the wife watch the kids (1yo and 3yo) So i'm switching it up to a two vessel system (something like a Blichmann breweasy) and the brewday went just fine until i realized salts and PH...

Jester king and Block 15 figgy pudding were the last two... most of my funds are going elsewhere, haven't been able to update the beer fridge in awhile! 20161218_191310 by Noah Scott, on Flickr

I took my dremel with a sanding type attachment and made markings

Holy crap, i remember this. Glad to see it never died!

i've never used it, but that makes it very intriguing to me!

i've done it before. People have different experiences with it due to it not being one "strain". It's all Saccharomyces, but not one kind. Last time I tried it, it was very Belgian... wasn't bad but wasn't great tasting.