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what was the OG on this brew?

i've employed similar techniques in the past including the addition of cold pressed coffee in secondary just before bottling as well as adding coarsely ground beans in secondary for a couple days much like our dry hopping. my buddy and i recently discussed the idea of adding coffee at several...

2 years later... how'd it go?

my last comment here... my second batch on top of the existing scoby pictured above took less than a week to reach a similar profile as the first batch. obviously the development of the scoby itself prolonged the fermentation. glad i tasted this second batch when i did; i wouldn't want it any...

a little background on this yeast. it was harvested originally from Fantome dregs a few years ago. blueberries were added to the beer in secondary. we brewed the beer again the following year, but we added a lot more blueberries to it in secondary. that same year, a few months later after the...

double post

sampled it last night for the first time. was pleased, so i racked it and topped the vessel with more fresh cider from the same farmer. the latest photo of the vessel / scoby was captured over a week ago, but the scoby didn't change much after this. last night at the time of racking...

6 days later. not sure what to make of it.

was going to move the vessel to the basement this morning (ambient: 74F), but i noticed what i believe to be a scoby starting to form a film over the surface. gonna leave it be for now.

i use star san for all things brewing beer. it's a no-rinse sanitizer. i've used it when transferring kombucha tea in the past, specifically, in the vessels i'm about to rack the tea (post-fermentation) into. it's been a while now since my first tea brew / ferment, but i'm almost certain i used...

the cider was cool when i bought it, and it wasn't long after i bought it when i pitched the scoby. having to guess right now (at the day job), i'd say the cider's near 70 (thermostat read 69-70 last i check—last night). the cider was very sweet. as for sanitization, i used star san, so i...

i certainly will. at this point, it's been almost 70 hours, and i have no sign of a film / scoby forming on the top surface. to be clear, i literally, dumped the cider (after considerable shaking in the jug) into a sanitized gallon vessel, pitched a scoby, and covered it with a towel just like i...

my intention is not to make cider vinegar. however, for the sake of experimentation, i pitched a scoby into about 3/4 gallon of unpasteurized cider i bought yesterday morning from my local farmer's market. curious if anyone can lend me their experience doing this same thing? :mug:

even with a cooler mash tun, you can decoction mash. we used a spare kettle on our boil kettle burner. (we didn't want to to deal with cleaning the boil kettle before lautering.) returning the decoction after boil, raises your mash temp. granted, it's not foolproof and having the ability to...