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I agree on waiting a bit. Maybe bump up the temp a bit.

I agree that it's not much more difficult. There is more equipment so more up front cost. However, I think encouraging people to start with extract is beneficial for most people and for the homebrewing community as a whole. Thinking back to my first brews and how hectic the brew days were even...

What yeast did you use and what is the attenuation range for that specific yeast? Is your thermometer accurate and calibrated? Maybe you mashed higher than you thought?

Check out Drew Beechum's article on the maltose Falcons site. He has a few tried and true recipes as well as info on a number of available yeasts. I find myself referring to it pretty often. Just Google beechum saison

1.010-1.016 depending on recipe. You would want to see steady hydrometer readings over the course of a few days. I would give it another week to drop clear. Take a sample. Wait a day or two. Take another sample. If they are the same and in range package it up.

United States. Would like to build a much needed fermentation chamber.

Basic brewing radio and video Chop and brew Beer n bbq by Larry Man cave meals Mad fermentationist Brulosophy podcast Brewing network podcast(s) Beersmith podcast

Looks like a delicious warm weather beer. What are your fermentation plans?

Also, if you don't add fruit or sugar to you secondary you won't carb up much so there really isn't much point. If you want plain and still kombucha just drink after primary. Could be why your getting vinegary as well.

The blobs are new scobys forming. They are normal. Fish them out if you like, I usually drink them down. I wish I didn't get them though. I also strain between primary and secondary. If its tasting a bit vinegary to you try shortening your primary by a day or two. The speed of ferment is...

It usually takes me 6-8 weeks grain to glass. I'm just not in that big a hurry. Once a pipeline is established, and I brew every 3 weeks or so, I've always got beer. I've chosen that extra time in favor of saving money, and I enjoy trying to brew with the seasons and use ambient temps within...

It also depends on the brand of roasted barley. Briess roasted barley is only 300L. To get the nice stout color it sounds like you want look for 500L. Not sure why briess does that, they should name it something else because it disappoints a lot of people. I brewed a similar stout today with...

What you are talking about is a counterflow chiller. I've never used one but there's a lot of info on here about them if you plug it in the search bar.

5 days in the pantry usually gives a good amount of effervescence. A few days longer doesn't hurt. I use 1 pet bottle so I can squeeze gauge carb.

My family and I like it carbed with fruit juice. 1/4 cup juice per 16 oz swingtop.

Welcome to the forum. I reuse BT bottles. The seals do start to wear out but you can get at least a 1/2 dozen uses IME. I'm a home beer brewer also so I have and use swing top bottles. They work great. Being the frugal sort if I didn't have swing tops I would use water/soda/Gatorade bottles...

Are you getting your brewing water through a garden hose? Regular hoses can give a nasty rubber flavor.

Need more info. Did you use a hydrometer? What were your gravities? If not how long did you ferment and what temp? Batch size and amount of what priming sugar?

I use a 5 gallon bucket filled with starsan per bottle direction. If it starts to get milky I dump it and refresh. That is apparently an indicator of a rise in pH. I also use a spray bottle keep a spray bottle filled from the bucket. As with anything homebrewing you can make it as complicated as...

I carb mine with fruit juice. 1/4 cup per 16 oz bottle of a good 100% juice. So far I've used blueberry and mango in my 20 or so batches. They obviously changed the flavor but added a very fine effervescence similar to that of bt's. I keep mine room temp in a dark cabinet for a week or so, then...