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Big thanks to all on this forum who posted their builds, I got a lot of good ideas, most of which was to keep it simple. I’m about 75% done with mine and after doing a test batch earlier this week, I think I’ll be ready for Big Brew this weekend. Made a little time lapse/montage video of...

Sweet! Glad you made it.

Fully surprised that some of the best home-roasting info I've seen has come from a homebrewing forum. As a former professional roaster in a competitive CA Bay Area market, you guys/gals are on point. Though personally I think roasted coffee needs a couple days to degas and mellow out a bit...

how did you start the kombucha? With another already fermented bottle of kombucha? with a SCOBY from another source?

they mean Clever. Clever Dripper at Sweet Maria's. The idea is that's it's Full-immersion and has a filter. I've only tried it a few times and never felt like I should buy one. neat concept though.

Check out http://brewmethods.com/. They've got a few cold brew methods posted. They're out there for sure. I worked in coffee (primarily roasting) for a while and never had a fondness for cold-brewed coffee, and even less so for hot coffee with ice. To me it lost way too much of what the coffee...

Certainly possible. The "soy sauce" flavor can come from a few different places. It could be autolysis (from beer being in contact with dead yeast too long). I have gotten it from certain malt combos as well, but in my case a few weeks in the bottle has generally settled those flavors out. I...

Gah! It is crazy looking but seems fine to me. I've had some ugly ones as well. How long has that one been going?

This just made my week. Thank you.

Hey, you asked.

I've had plenty of "growlers from my local breweries". That's not what the OP is doing. He is transferring from bottle to growler.

This. The vanity part is pretty redicous though. "Here's some potentially stale beer that I poured in here instead of bringing you bottles." Honestly can't think of a situation where that makes sense but I'd be interested to hear it.

If you're talking about doing a "Negra Modelo" inspired beer, than you need to look into Vienna Lager because that's what that is, not really "Mexican". That's typically made from Vienna Malt, and potentially a small assortment of color/crystal malts. Otherwise it's up to you. There's no real...

Couldn't vouch for the beers at the Pelican Inn, but it is a really nice place to visit, along with the rest of West Marin. As for British Style beers- Freewheel Brewing Company in Redwood City owns it. 100% real ale. You can also find their beers on engines around the bay. Mikeller Bar SF...

FWIW the hop bill for Deschutes "Pine Drops", a very piney ipa, consists of "Millennial, Northern Brewer, Chinook, Centennial, Experimental"

I think you answered all your own questions really. It may not be one specific thing that are causing the diacetyl but a combo of many. Get as many things in order as you can. I would definitely start with the sanitizer as then you can be at least a little more sure of eliminating infection...

No reason to NOT call it a saison. Seems fairly in-style to me. Plus if you're not entering a competition you can pretty much call it whatever you want. "Farmhouse ale", "saison" , "fruity wheat thing".

My limited understanding is that gravity is not going to play as big a part in Kombucha/wild fermentations as it would in a more controlled Sach fermentation. Reason being that you have many microbes that are converting alcohol to acetic acid for one, or are not "heterofermentive" meaning...

I mean, if it's not sweet and it's not sour, could you have forgotten the sugar? Personally I would just brew a new batch and use the Scoby rather than trying to add sugar back to it, you'd have to stir it into warm water anyway, then diluting your tea.

How much water? I am generally brewing 1/2 gallon with 4 tea bags and 1/2 cup of sugar, fwiw.