• Please visit and share your knowledge at our sister communities:
    Cheesemaking Forum Cast Iron Forum Canning Forum Ceramic Grills
    Espresso Forum Hot Pepper Forums Pizza Oven Forums
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Search results

Yakima 728
Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    White flakes

    Still wondering what to do with this. The flakes are still there after a week. It's way less pellicle build up than last time. My starter tee might not have been strong enough. The tee might have been too warm. Wondering if I should feed it with a some raw Kombucha from the store?
  2. A

    White flakes

    Started my second batch 5 days ago and noticed these white flakes. I'm pretty sure they weren't around the first time. I used proper cheese cloth so it can't be that.
  3. A

    Is this kamm yeast again?

    Thank you, I guess many newbies like me just need someone to confirm that it's all good. But considering the kamm yeast in general. Is it true that lack of oxygen or the sugar being all eaten up can lead to kamm yeast? I will read that article you posted now and taste the liquid later. So...
  4. A

    Is this kamm yeast again?

    Hi there, this is my second try brewing Kombucha. The first time I've tried to make a Scoby myself from a bottle of raw Kobucha. I was told this structure is kamm yeast and I should loose that layer and taste the liquid, maybe it's going to be alright. It might have been the lack of oxygen (I...
Back
Top