Search results

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...

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...

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...

i have been a home brewer for a couple of years and have yet to brew a straight forward simple brew. i figure if i wanted that i would just buy it from the store. i am super into experimental brewing just to see what happens mainly. that being said here is something i tried and some questions...