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yea!

sent you a pm

sweet. I'm in

Weeeeee!

I'm in on this.

I'm down.

Not if you want raw Kombucha. Refrigeration slows the activity, but it doesn't really stop it, which is what you want if you want the probiotic elements to survive (Otherwise, just pasturize it and call it good). Depending on the travel time, condition of travel, shelf of retail shop, condition...

Looks fine.

I would actually suggest getting a PH meter. If you couple that with your brix readings, you'll have a much better picture of what is going on. Batches can continue to acidify even if the brix is stable.

There are plenty of companies that do a lot of filtering to stablize their product for market shelves. But, at that point, your are also pulling out a lot of the great elements that make Kombucha what it is. The raw product has little alcohol, natural flora of yeast and bacteria, and possibly...

I agree. It probably never will be completely stable, but it should be manageable. Managing sugar content will help a lot and a key indicator is having some testers ready to pop at various intervals. The joy of Kombucha beer is that it is a little unique every time. That is also the challenge...

In like Flint.

I, too, loved the sour pils. Really tart and wonderful. I'm glad Round barn brought back their Grape Expectations, because that was a favorite of mine inyears past and I never make it out there. Pike 51 impressed me with their selection, including their English Mild. Nothing too crazy, just some...

Going both days with Enthusiast membership. Friday is a different crowd then saturday. Saturday tends to be more of a drunkfest, but it is still fun. Bring a pancho, it might be rainy.

Great, I'll find out when I can buzz over and get 2 Mexican ones. You going to MBG Summer festival this weekend?