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What results in taste have you people had from your experiments?

I just tried my first home brewed kombucha beer blend. I added 80mls of one week old, fully fermented KBC, per 500ml bottle of rye saison (7.4%abv), WITHOUT pasteurizing it. After about 3 weeks in the bottle, the taste is incredible, genuinely like a lambic. Lots of complexity, but not much...

Fair call on the try it and see method. I think I may have initially misread the starter method. Can I clarify what temperature the starter is held at to develop the culture? I see it should be started at 130, but is it then allowed to drop to the 80-100 range over the few days it takes to kick...

Sounds like a great idea. How did it work out?

I've really enjoyed this thread. I wondered if anyone has used whey (drained from yoghurt) or rejuvelac (sprouted wheat, soaked in water for 48hrs) as a starter? Either of these could be a quicker way of getting the lacto culture. I also wondered if the consistency of the starter grist matters...

Anyone done the Wassail recipe in the xmas section?