Recent content by dan0804smith

ha thanks pablo, it says it has to be sealed it you are 18. if you are 19 "and any person nineteen years of age employed by any permit holder may participate in any manner in the handling, sale, or delivery of beer" it says nothing about a sealed container if you are 19. thanks you so much pablo.

over steeping the grain at a higher temp will cause tannin to form. tannins are bitter, wa la

okay. first do a lower proof beer, this will ferment faster. add yeast nutrient to make it ferment faster as well. ferment in a warm place, around 80 degrees F, this will also make the fermentation process faster. bottle early and use the sugars left in the beer to carbonate itself.

pour straight bleach on to the mold. this will kill it. let it sit for a couple of hours. try and scrub it off. if it doesnt scrub off with the brush then it wont come off in the brew. the mold will be dead because you poured bleach on it, this it will not infect your brew.

from a food science perspective it sounds liek you yeast isnt doing what it is supposed to do. this could be because the yeast was not stored or handled properly (either by you or the seller). i would let it sit longer keep and eye on the airock for bubbles (agitate it by genitally shaking it...

hard water if full of minerals. some of these minerals could be very good for your beer while, at the same tiem they could kill your beer. your safest bet is to some how filter it or by water. you wont know if you water is good unless you get a water profile preformed.

ah, tannins. tannins are a base. have you ever over steeped tea? the reason why it is bitter is because tannins are released at high tempuraters.i think your best bet is to compensate for them. tannins are a base and are thus bitter. you can compensate for this bitterness by adding less...

okay, so i have been working with a family friend towards opening up a kombucha brewery in columbus ohio. however i am only 19 years of age. even though i am young i am a passionate brewer with a few years of experience. i am even going to school at ohio state for a duel degree in food...