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My sister and her husband were both Russian linguists. They were in Monterrey around the 92-93 time period if I remember right. Brother went there too but never finished. Apparently assigning someone with minor dyslexia (dysgraphia specificall) Hebrew isn't conducive to success. He was there...

I'm a software developer that works on software to program smart cards. All those fancy new credit cards you're getting with the chips in them? Not that new, I've been doing this for 15 years.

Nice! I'm in!

I'm not familiar with the stores in the area but there is Lift Bridge Brewery which I've been to and think they have great beer. There is also apparently Maple Island Brewery but I have not been there or had their beer so I cannot comment on it although they are only a year old.

Totally in for this!

Sometimes you gotta do what you gotta do :p

I went and tossed the raisins in and there seemed like there was still a decent amount of activity. Hopefully the yeast will take my generous gift of nutrients and continue multiplying.

Well that's rough! I'm at max bottling capacity (actually over since I have 10 gallons currently in secondary because I can't bottle them) otherwise I would try this as my next brew.

@TasunkaWitko and @Turbo26 Either of you brewed this yet? Any early impressions if you have? Only been a couple weeks but that should be enough time to get an idea how it's turning out.

I'll do that then. I just hope there's enough room in the bottle. I kinda topped it up when I filled. Whoops.

I just started a batch of this on Friday and managed to forget the raisins. Those are for nutrients as I understand. Can I just toss them in now and hope for a good result? Looked like it was foaming up to start with so so far so good.

Waited a couple days but finally started a new batch. This SCOBY is kinda thin but pretty tough. I'll actually be drinking this next batch.

Welcome from Minneapolis as well. I guess Richfield, but close enough.

There's no real reason not to do that, it's not like this is expensive so I'll do that tonight. Stupid analysis paralysis.

I'm only planning on a gallon. I'm going to pull two cups from this starter to add to the real batch when I get it going. I'll taste it when I get home but I expect it to be very sour. This is just to get my SCOBY started so I'm letting go as long as it will grow. It smells like kombucha though...

Will it keep growing if I just let it ride for a bit more? I mostly want it to get a bit thicker so I feel more confident in handling it. I know breaking it won't kill it or anything, but it seems like it could get messy fast if it doesn't stay together.

I'm trying to start myself a SCOBY so I can make kombucha. I started up a 1 gallon starter with a bottle from a local brewer. It's been going 4 weeks now and looks like below. Is it big enough to start a real batch? It seems thin to me.

I didn't know about the head retention, that'll be nice! This is my first attempt at correcting an already fermented beer and my first time really using any of the different adjunct sugars for anything. This is all because of my first partigyle (which I screwed up the mash on) so it's an...

That's probably what I'll do then. I figure I'll be hitting close to half a liter if I'm adding a pound of unfermentables anyway so I don't need to worry about it too much.

I'll start with the 8oz maltodextrin first then and see how it goes. I'll probably end up adding 1-1.5lbs of unfermentables to get this where I want it, I just need to find the right mix (if any) for the sweetness I'm looking for. Any recommendations on the amount of water to use? I'd like to...