Owly055
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- Feb 28, 2014
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A year and a half ago, I decided to experiment with using dry malt extract instead of sugar in kombucha........ a failed experiment. The yeasts went wild, it didn't sour properly and I ended up with a lot of cake like trub floating in the kombucha that wouldn't settle.
Now, a year and a half later, I'm repeating the experiment in a slightly different way. I made up my sweet tea, three gallons of it, and steeped crystal malt in it. I used 1 pound of crystal 60 malted barley, which for those of you who are not home brewers, is a dextrin malt. A malt with few fermentable sugars in it. It imparts a rich dark color, depending on how much is used, and a malty flavor like some dark beers. This will go into 6 gallons of kombucha ultimately. I have a 6 gallon brew bucket with about 2 gallons left in it. I'm adding this sweet tea as a concentrate (1.5 gallons of double strength sweet tea). I'll add the entire quantity. I also put Irish Moss in as a clarifying agent as I would in beer.
I'm in hopes that this will solve the issues I had the previous time and give me a nice rich malty kombucha.
H.W.
Now, a year and a half later, I'm repeating the experiment in a slightly different way. I made up my sweet tea, three gallons of it, and steeped crystal malt in it. I used 1 pound of crystal 60 malted barley, which for those of you who are not home brewers, is a dextrin malt. A malt with few fermentable sugars in it. It imparts a rich dark color, depending on how much is used, and a malty flavor like some dark beers. This will go into 6 gallons of kombucha ultimately. I have a 6 gallon brew bucket with about 2 gallons left in it. I'm adding this sweet tea as a concentrate (1.5 gallons of double strength sweet tea). I'll add the entire quantity. I also put Irish Moss in as a clarifying agent as I would in beer.
I'm in hopes that this will solve the issues I had the previous time and give me a nice rich malty kombucha.
H.W.