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Old 08-04-2013, 04:28 AM   #1
jambafish
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Jan 2011
Boulder, Colorado
Posts: 178
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This is a kombucha issues, but I'm posting it here since more of you are familiar with brewing science.

I am making kombucha using a tea high in methionine and cystine. From what I can tell, these amino acids are breaking down and giving me a sulfur odor. It hadn't occurred to me until now that I could probably prevent this issue by adding nitrogen, but I'm both unsure how to get nitrogen without adding new yeast and whether this is a solution to the problem?

My yeast is S. Bouldarii and I made sure to add yeast fuel to the ferment.
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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

 
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Old 08-04-2013, 04:48 AM   #2
Honda88
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Jan 2012
Pella, IA
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I think what you are smelling is H2S hydrogen sulfide, I have never heard that adding nitrogen will take it out but maybe so....I know copper sometimes will take it out....I am somewhat lost on this one...usually in the wine world we will degass the wine if it has a sulfur problem, and if that doesn't work copper.....then if that doesn't work...well you are kinda in trouble...

 
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Old 08-04-2013, 04:31 PM   #3
jambafish
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Jan 2011
Boulder, Colorado
Posts: 178
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I appreciate the feedback. If it is HS2 then I'll try injecting oxygen.
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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

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