nice, i like your method of kombucha-ing the beer as opposed to just blending in regular tea kombucha later on. i did a couple test bottles with a blend of 1/3 kombucha to 2/3 beer, but it was very overwhelming with kombucha. i plan on just tossing in a bit of kombucha (pasteurized) into a...
i've always wanted to brew something with saffron, but buying enough for a full batch would be ridiculous. it's the most expensive spice around. vanilla beans are also crazy pricey.
also been wanting to make a beet beer. the color would be unreal! belgian candy sugars are beat sugars, and table...
so... maybe if i brewed two separate half batches; one without hop to boil to sludge later, and then another that is too overly hopped and too estery. then when i blend them into a full batch (after the second boil of the one) they could even each other out. possibly. maybe also through in some...
nice, i like when people lay the technical stuff out there in a super simple manner. i never thought of that. thank you. so what exactly happens when you exceed the 160ºF mark? are you just making none of the sugars fermentable, or are you producing undesirable flavors at that point?
right on.
this is really the only answer i was looking for. off flavors. thank you.
i am a partial extract brewer. i have done all of the mentioned and i do like the results, but in this case "thick" means higher viscosity. i was thinking i could get enough fluids (water and alcohol) out...
i would split the batch before the re-boil part, so half the beer would still be healthy live fermenting beer. i've got to have something to bottle condition with also. i'm trying to keep the alcohol from being ridiculously too high is my main reason for this.
what would this do? say i wanted to make a super thick rich beer, but not go crazy on the abv. could i brew a big beer, and before bottling split it and boil/simmer off the alcohol (and much volume) from part of the batch then blend them back together? would this just give me super nast flavors...
no particulars in mind, i just usually have a few things going and was going to try bottling a few kombucha blends whenever i bottle anything really.
yesterday my kombucha finally tasted nice, so i mixed it in with a witte that i had going. i'll know the results in a couple weeks.
i will be pasteurizing the kombucha before i add it to the beer, so there won't be any live bacterias to do that. i will be adding the scoby to another batch of tea for next time, not to the beer.
so it has been a month now... i just poured a cup from the carboy to smell and taste. it no longer smells like a garbage can, and it is actually quite nice! i nice tart flavor as well! i guess i will bottle it now and report back in a few weeks after it is ready. a little bit of optimism in you...
i will probably try a few different methods this first time around. your idea sounds good, i am trying to stay away from floaters though, as i think it might gross my beer drinking friends out. also, i don't have lots of fridge space to halt fermentation on more than a few beers at once. i...
i posted this already in the lambic/ wildbrew thread and am getting no responses, but i just now realized there was a special kombucha thread also! maybe this will be more productive.
i am currently brewing a batch of kombucha (my first) to try blending it with a home brewed beer for the...