chumpsteak
Well-Known Member
Experienced home brewer, but new to kombucha. I'd like to experiment with souring a beer with kombucha and wondered if anyone has tried adding some kombucha scoby to beer? My current plan is to make about a 5% abv blonde ale and pitch US05 Brewers yeast and some Kombucha scoby at the same time. The idea being that the Brewers yeast will ferment out the beer creating 5% alcohol within a week and then the scoby will add the kombucha character within another week or two. Then hopefully it will be a light blonde ale with sourness and vinegar flavor from the kombachu. I will then add fruit, juice, or just keg depending on taste.
Does anyone have any experience with something like this?
Does anyone have any experience with something like this?