Search results

nice, i like your method of kombucha-ing the beer as opposed to just blending in regular tea kombucha later on. i did a couple test bottles with a blend of 1/3 kombucha to 2/3 beer, but it was very overwhelming with kombucha. i plan on just tossing in a bit of kombucha (pasteurized) into a...

i've always wanted to brew something with saffron, but buying enough for a full batch would be ridiculous. it's the most expensive spice around. vanilla beans are also crazy pricey. also been wanting to make a beet beer. the color would be unreal! belgian candy sugars are beat sugars, and table...

so... maybe if i brewed two separate half batches; one without hop to boil to sludge later, and then another that is too overly hopped and too estery. then when i blend them into a full batch (after the second boil of the one) they could even each other out. possibly. maybe also through in some...

nice, i like when people lay the technical stuff out there in a super simple manner. i never thought of that. thank you. so what exactly happens when you exceed the 160ºF mark? are you just making none of the sugars fermentable, or are you producing undesirable flavors at that point?

right on. this is really the only answer i was looking for. off flavors. thank you. i am a partial extract brewer. i have done all of the mentioned and i do like the results, but in this case "thick" means higher viscosity. i was thinking i could get enough fluids (water and alcohol) out...

i would split the batch before the re-boil part, so half the beer would still be healthy live fermenting beer. i've got to have something to bottle condition with also. i'm trying to keep the alcohol from being ridiculously too high is my main reason for this.

what would this do? say i wanted to make a super thick rich beer, but not go crazy on the abv. could i brew a big beer, and before bottling split it and boil/simmer off the alcohol (and much volume) from part of the batch then blend them back together? would this just give me super nast flavors...

no particulars in mind, i just usually have a few things going and was going to try bottling a few kombucha blends whenever i bottle anything really. yesterday my kombucha finally tasted nice, so i mixed it in with a witte that i had going. i'll know the results in a couple weeks.

i will be pasteurizing the kombucha before i add it to the beer, so there won't be any live bacterias to do that. i will be adding the scoby to another batch of tea for next time, not to the beer.

i guess that is fair enough.

so it has been a month now... i just poured a cup from the carboy to smell and taste. it no longer smells like a garbage can, and it is actually quite nice! i nice tart flavor as well! i guess i will bottle it now and report back in a few weeks after it is ready. a little bit of optimism in you...

i will probably try a few different methods this first time around. your idea sounds good, i am trying to stay away from floaters though, as i think it might gross my beer drinking friends out. also, i don't have lots of fridge space to halt fermentation on more than a few beers at once. i...

koumiss sounds... interesting. thanks for the link. i will keep updates posted for sure.

i posted this already in the lambic/ wildbrew thread and am getting no responses, but i just now realized there was a special kombucha thread also! maybe this will be more productive. i am currently brewing a batch of kombucha (my first) to try blending it with a home brewed beer for the...

hey, i'm a romantic. what can i say? love your beer, and it will love you back.

i always see lactic acid in a little squeeze tube at the brew shop. it always just looks so labratory-esque. i like to do things that take some sort of process/effort on my part. just squeezing in some lactic acid seems so non-intimate to me.

i steeped, let it sit, then continued on as if i hadn't let it sit (brought it to a boil, threw in the malt/sugar, hopped accordingly over an hours period, then cooled and pitched the yeast).

this is the most exciting thing i have ever read! thank you. do you know if he bottled it smelling all nasty, or if he let the stank mellow out before he decided it was ready to bottle? mine actually is smelling quite a bit better already (still cloudy as **** though). here's to high hopes!

i am currently brewing a batch of kombucha to try blending it with a beer for the tartness. i know kombucha left at room temp produces a "mother" or "scoby," and that seems like it would be really gross come time to bottle condition. i'm not sure, but it seems like you would get a teeny tiny...

so i am attempting to make a sour, i'm calling it a flander's red, but who knows. i drink this delicious drink that i get from the health food store all the time, so it's always on hand, and i noticed that a majority of the probiotics are lacto...somethings (i didn't realize there were so many...