Yeah, I'm on that forum but thought I'd post here.
I'm not looking for basic information or a homebrewer but someone who understands the chemistry behind, for instance, which yeast strains work best with which water profiles and teas, how to set up an industrial bottling line for KT(ea), shelf life concerns, fluoride testing, etc.
Tap: DIPA, oaked Baltic porter, XXX pale ale, dark IPA
Bottle: vanilla kombucha, oaked puh-er kombucha, blueberry kombucha,
Primary: rose hip kombucha, oaked honey and oolong kombucha, hopped kombucha brewed with green tea infused with cab. grapes