Recent content by BastedBrew

Hello, I'm pretty new to brewing kombucha, and have made about 6 batches using continuous brew about 1 gallon at a time. I bought scobys from 2 online vendors and used them both in my brews hoping for a nice varied community. Anyway, today i pulled the top scoby off, which was about 3 solid...

I have worked with many many types of squash in 3 different farm-to-table restaurants as a chef, and I'm partial to Cinderella squash. I brewed a pumpkin bock mashed with 10# of roasted cinderellas last year and no spice whatsoever. Turned out awesome.

Ended up going with 6# of honey added at high krauesen. Pitched a packet of rehydrated D47 as well. Recalculated gravity to 1.114 after honey addition. 3 racks & 3 months later, finished out into bottles at 1.009, 14.1% abv. Primed to 2.7 vols. Bottled in 750ml american champagne...

I did a little more reading on the subject and it looks like my honey percentage is too low. For this batch I think I am going to use 6# of generic foodservice honey. I'm going to add it to primary during high krauesen, rehydrate the D47 and pitch that with about 2 tsp of yeast nutrient...

Hello, long-time reader, first time poster here. I am a very active homebrewer, I brew all-grain in 5 & 6 gallon batches. Pretty average setup, bayou classic kettle & coleman cooler mash tun. I just bought ingredients for a Braggot for my buddy's wedding next year - I wanted to do this...