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Awesome. I'll give that a shot as I'm not too keen on even taking a chance on bottle bombs.

Better than being transenile.

Yeah there are an awful lot of kombucha bottle bomb stories out there on the interweb. I guess I was wondering if anyone tries to be more precise by fermenting to terminal gravity then adding a measured amount or sugar to referment in the bottle (a la beer brewing). But from what I've also...

Your other option is to pitch some 3711 or Belle Saison to finish it off.

Yeah or even go higher. I get mine up to 28-30 C. Dunno what that is F... maybe 90 ish. It craves the heat.

Super common issue with that strain. Get the temp up above 80 F and leave it for a while. it might take a while but it will finish. Giving it a careful stir with a sanitized spoon might help as well. Next time when using that strain, try to let it free rise in temp for the first few days then...

I'm just about to get myself a scoby and give kombucha brewing a shot. Brewing the sweet tea and the primary fermentation seem pretty straightforward but I wonder about bottling and secondary fermentation. Most of the recipes I see online recommend adding flavourings (juices, fruits, etc.) at...

I have it. Works well for me.

Yeah that would make for an interesting hash tag.

With the exception of the flames... they're going down in 4.

Yeah Canadian teams are back on track after 0/5 in game 1

Oh. Yeah. Nothing smells better than brioche. Nothing.

Not sure if this should go in this thread, the bread thread, or the smoking meat thread but... Traditional Easter dinner of BBQ pork shoulder. Sous chef is prepping the green play dough appetizers. Also have some brioche buns proofing for sandwiches. And some Carolina style BBQ sauce.

Regretting my pool decision to select Chicago to go deep... Enjoyed watching the Karlsson show on that sick assist last night!

I'm going to start calling it "ner". Just to see who it bothers.

I have a small freezer plugged into an stc-1000 to control fermentation temperature. Freezer is plugged into the "cooling" outlet, brew belt is plugged into the "heating" outlet. The temp sensor runs inside a thermowell that is inserted in the carboy cap and stays in the beer during...

Go Sens!

I go grain to glass for most ales in 2-3 weeks. - Pitch adequate starters - If you're dry hopping, toss them in at the tail end of fermentation. - Ramp up temp control slightly at the end of fermentation to encourage attenuation - No secondary - Cold crash 24 h - Fine with gelatin 24 h...

Just thinking on how to go about this (on a different system... I'm assuming it won't be repeated on the same system any time soon) ... one option would be to brew the LODO batch first, given that efficiency seems be less predictable when starting out on a new LODO system. Then scale the...

Hey, being critical is important. Brulosophy really touts the use of scientific method and criticism of experimental limitations and flaws is a major part of that! It's important to see it not as an argument but as a process. I too agree that the OG/FG differences invalidate the results of...