Is there anyone that’s able to get their hands on some treehouse Julius that could ship me a few cans I’m not able to get it anywhere where I’m at ..read more

My name is Jay and I am the owner and brewer for BoochDaddy, LLC. I live in the mountains of western North Carolina and have been brewing kombucha for about a year. I’m interested in sharing recipes, tips, etc. Happy to be here ..read more

Hello. I am a kombucha home brewer who’s in the process of going commercial. I had some kombucha I brewed tested for alcohol content and it was over the 0.5% level. I am trying to get the alcohol level below 0.5% by reducing the amount of sugar in my first brew, lower the temperature of F1, and avoiding sugary additions in F2. I am hopeful that this will help and result in good results. Does anyone have similar experiences and advice to offer? Thanks ..read more

Two available. $80 each. Can ship for $20 ..read more

I read in Chris White's "Yeast" book that when double batching, if you full oxygenate the first batch and pitch for single batch, and then brew the second batch the next day and fully oxygenate the second batch as well, that you can skip pitching for the second batch, as the yeast will have reproduced sufficiently so that the pitching rate will have doubled. IE- there is no need to repitch or double pitch in this scenario provided that you are also adding more oxygen with the second batch... Read more ..read more

Instead of necro'ing an almost ten year old thread, I thought I'd spin up a new one regarding zinc usage for healthy fermentation for anyone doing math for themselves. Recent generally accepted sweet spot for elemental zinc seems to be 0.3 ppm into the fermenter (that is 0.3 mg zinc per 1 L wort). However, this gets convoluted a bit since you need to take into account your form of zinc (ex. heptahydrate, monohydrate, etc.). For this purpose, I'm examing the heptahydrate (because... Read more ..read more

Other than the amount of yeast and wort and that you pitch the starter at high krausen instead of letting it rip what differences are there between starters and normal fermentation? I'm curious if there would be any issues with making a little baby fermenter, like say out of a 6" long 4" TC extension, and oxygenating it with a carb stone, and not agitating it. If that's what is good for beer wort why is it not good for yeast starter ..read more

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