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Bitterness from hops is extracted when they are boiled, and the longer they are boiled the more bitterness you get. If you add hops during the last day or two of fermentation before bottling (at room temperature), you don't get any bitterness, just hop flavor and aroma. The flavors and aromas...

I haven't tried using any hops in the boil at all, I'm definitely curious to hear how much bitterness you get and how you like it. Doing some quick napkin math, I would use about 11 to 12 oz of the mango nectar to carb 1 gal.

I used an online priming sugar calculator to figure it out how much nectar to I'd need for 2.7 vol co2 by looking at the sugar content on the nutrition label. I can't recall the exact amount for a gallon.... but I primed 2.5 gal of kombucha with almost the entire bottle, there were only a few...

I use simcoe all the time in beer, but have yet to use it in kombucha. I'll most likely be trying it out at some point! For carb, here is my process: I do all my dry hopping in my primary vessel after removing the scoby. Then I scoop the hops out. I boil some table sugar in water, let it...

Drinking my 5th batch of hopped kombucha now. For this one I used 50/50 black/green tea and did about ~0.3oz/gal Citra hops for some and ~0.3oz/gal Amarillo hops for the rest (I had two jars going). Then I primed with R.W. Knudsen Mango Nectar, using the sugar content on the nutrition label to...

Bottling my next batch this weekend. Probably going to dry hop with 100% Citra and then prime the bottles with mango juice or mango lemonade. I'm drinking a bottle of hops n' mango (citra/mosaic/galaxy) from my last batch now, and it is one of my favorite kombuchas I've ever had. Its been...

I wouldn't have wanted to wait any longer into fermentation, I just added the mango for 2 days after it tasted ready to bottle. 1-2 days seems like a good amount of time for dry hops, but I'm thinking longer might be better for mango. I'd also consider trying mango juice as priming sugar in...

Drinking my hops & mango kombucha. 0.5 oz hops (citra/mosaic/galaxy) and one diced mango for 2 days for ~1.5 gal. Flavor was not great at first, sort of a weird tangy grassy hop flavor. The only other time I got this was when I did 100% mosaic, and it was worse that time so I think I'll...

I really like the citra OJ idea. There's a link here about a brewery that did citra kombucha with lemon peel and lemon juice: http://dcrefined.com/eat-drink/what-happens-when-four-beer-experts-try-hoppy-kombucha I found for 1 gallon of kombucha, 0.5 oz works really well if you're using...

I just boiled some organic sugar in a bit of water, let it cool, and stirred it into the booch right before bottling. I shot for 2.6 vol co2 using this calculator http://www.tastybrew.com/calculators/priming.html It was perfectly carbed in 4 days, although some of them were gushers after...

I've done three hopped kombuchas now, all with oolong tea. I should note that these were also my first three batches of kombucha. For all three batches, I removed the scoby and put it in a new batch or stored it with some starter tea, then I simply added the hops in pellet form to my primary...

Any update here? Or anyone else have success (or failures) adding steeped malt to kombucha?

I've just started brewing kombucha with the sole intention of experimenting with hopping it. I have been brewing beer for a while, with a large focus on hoppy beers. My first batch of kombucha hasn't even been bottled yet, but I have a lot of ideas. I feel that the best way to start would...