Recent content by BennyDarko

I'm brewing a saison with Mangrove Jack's M27 Belgian Ale Yeast right now and I'm hoping someone else has some experience with this yeast who can help me out. 1) According to the manufacturer, this yeast's ideal temp is 79-90F... Holy **** that's high. Should I really turn it up that hot...

On brew day I overshot my gravity and ended up at 1.045. It finished out at 1.013 leaving me at 4.2 % ABV which is a good spot for where I was aiming for this beer. Overall I think I ended up with a great, enjoyable hoppy session amber. As far as the goal of getting a session IPA I missed...

Ok then, I like your reasoning for taking the carapils out so it's gone. I'll probably brew this weekend and I'll be sure to let you know how it goes. Thanks for the help!

I just realized I left the yeast out of the first post. I've decided to go with WLP037 Yorkshire Square Ale Yeast based on the advice from the Mad Fermentationist (http://www.themadfermentationist.com/2012/01/vienna-malt-session-ipa-recipe.html) because it's flocculent and low attenuating so...

So I've got a bunch of hops laying around that I'm looking to use up soon (.5 lb Caliente, .5 lb Centennial, and 1 lb Belma). I've also got half a sack of munich 20L that I need to get rid of, so I came up with this recipe for a session IPA. My goal is to make a session beer that's not too...

I'm in

First, welcome to the hobby! Second, since it's your first batch, I wouldn't worry too much about how airtight your fermenters are. One of the really cool things about your first few brews is discovering how easy this whole process is and how delicious of a product you can make with very crude...

So, today I tasted a sample from the carboy and decided it wasn't sour enough. I decided to take a separate batch of kombucha and add it a little at a time until I was satisfied with the taste. Upon reflection, I think I got a little carried away with it, because it ended up being a little...

As long as you're kegging it's totally worth a try since you can just bleed off pressure as needed if you did have any fermentation happening. It'd be kinda fun to watch as the flavor change over time. Unfortunately I'm still on bottles so I'm stuck with pasteurization for now.

That's right, I just pitched a scoby in 1 gallon and fermented for 2 weeks. I added vinegar to acidify until the pH was around 5, but it didn't take very much.

It's been two weeks since brew day so I went ahead with the pasteurization/blending stuff. The kombucha side tasted really great, but was still kinda sweet. I measured the gravity and it was still at 1.041 (OG was 1.051)... I don't normally measure the gravity of my kombucha batches so I don't...

There are many other benefits to fermented foods/beverages besides the probiotic effects. Many fermented foods are cooked following fermentation (sourdough being the main one that comes to mind) and are still quite healthful. In the case of kombucha there is a wide variety of organic acids...

I've done a little more searching and came across a couple posts from the mad fermentationist. This guy is awesome. http://www.themadfermentationist.com/search/label/Kombucha There's also this thread which discusses pretty much exactly what I'm going for (shame on me for not searching for...

Vanberg and DeWulf produces a commercial blend of kombucha and lambic called Lambrucha (http://beeradvocate.com/beer/profile/22399/56855). I was able to taste it last weekend in Philly and I was impressed. It's pretty much like a session champagne. Has anyone has ever tried making a batch...