Recent content by Tiedye

I had what I believe to be a similar issue for my first several (15+) batches. Best way I could describe it was medicinal, metallic, or cardboard (based on others description of oxidation). All of my these batches were dumpers. I posted questions here on HBT and saw many of the same...

You might be looking for WLP648 the original brett trois vrai. It will give you a more "wild" brett character than WLP644 sacc trois which as other have stated is great for NEIPAs and such. I got these mixed up last year and brewed w/ WLP644 when I was thinking I was brewing w/ brett. I...

Entered!

I do 5+ gallon batches and use a scoby from a one gallon batches to get it started with no problems. I'd suggest making a one gallon batch and then using the scoby and the entire gallon of booch as your starter for the 5 gallon batch. Your scoby will grow to the size of the new container. I do...

My approach would be to give it more time. It certainly won't hurt it, and I'd think a new SCOBY might take a little longer to get into it's groove.

Quick update - I think it was a combination of time, and using only green tea. After another week it was more sour. I pulled off a gallon for the fridge and put in three gallons of sweetened black tea on the two remaining gallons of sour booch. The new batch took off immediately, foaming and...

Thank you for the quick responses! I do usually use green tea, but this was a new brand. I'll try another batch with the same scoby and new tea...and be patient. I'll update the post with the outcome. Thanks again!

Hello Booch Brewers! I've been making kombucha in 1 gallon jars for about 2 years, using daughters from my original SCOBY with great success. I usually let the tea ferment for three to four weeks as like my kombucha to be SOUR. Usually by the time it gets to the level of sour I like, I've...

I use a hair dryer - works slick!

Great stuff!

British Mild - All-Grain Recipe Kit

Brewed this up according to the posted recipe. Used Vermont Ale yeast from The Yeast Bay. Nice beer - thanks for the inspiration!

Thanks for the feedback - I appreciate it! :mug:

In in in!

Hi All! I'm interested in trying to make a berliner weiss using the sour wort method. I usually ferment in a wine fridge with a temp controller, using the fridge for cooling and a heating pad for warming. My question is, if I get the fridge chamber up to 120* for the souring process, is...