Heya, I've scrolled through a couple different threads on folks using lapsang in kombucha. I did about a year ago and loved it, finally getting back into using it a bit more often again and I was wondering if anyone out there experimented with different flavors? I'm trying to figure out what flavors would play well with that smokiness and I'm not coming up with a whole lot. I don't have an open bag of cascade anymore, but has anyone tried a hopped lapsang booch?
Also, I figured it was best to keep my lapsang scoby in a different hotel than my usual guys. Is that overkill or can I store them together without that smoke transferring into a regular batch?
Also, I figured it was best to keep my lapsang scoby in a different hotel than my usual guys. Is that overkill or can I store them together without that smoke transferring into a regular batch?
