Hey everyone,
To make a long story short I got out of home brewing when I went to grad school and after getting out I found out that I am cursed with a gluten sensitivity. Rather than paying the ridiculous prices for gluten free beer I wanted to put this hobby back to work and produce my own...
A quick follow up question as two batches just went into secondary. I left both batches a bit longer than I was planning so the had a more vinegary smell than usual. Will secondary help mellow this out or just amplify it?
Sent from my iPad using Home Brew
I'm looking to do lemon and ginger for one batch and jasmine for another. I can't imagine they would be very aerobic.
Sent from my iPhone using Home Brew
I am new to Kombucha, not so new to beer. I have never done a KT secondary fermentation. How does it differ from a secondary for beer? Can I just use a locking jar to infuse flavours or do I need to have a cloth over the mouth for secondary as well?
Sent from my iPad using Home Brew
Depending on the growler you should be fine. I use growlers from Brooklyn Kombucha that have a nice seal built into the cap to hold in carbonation.
Sent from my iPad using Home Brew