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I did an IPA with 10 oz. of Falconer's Flight... it was fairly good. I probably wouldn't do another beer with only this blend though.

From what I understand, the normal version of KTG is aged on port soaked oak spirals.

Actually a local brewery in Fullerton, CA threw a kombucha mother into a bourbon barrel full of wild ale. It got very sour, actually turned out pretty decent, but the sourness was pretty one-note.

I have kegged a batch. I don't see how kombucha would be any different from kegging a sour beer.

I think you have to try different varieties/brands and see the differences for yourself. I've found cheap black tea (Lipton) to almost disappear in flavor completely, but this actually works pretty well when I am making a fruit kombucha. I have used green tea and that adds some tannins and...

It will be far too acidic to drink. Just make a new batch, use the SCOBY and some of the liquid for a starter and you can be drinking it in a week or two.

I doubt I will come across another bottle of it as the quantity released was very limited. I did get a chance to try the regular Double Pecan Porter from a growler and it was pretty tasty.

There are a lot of people who don't really know the different between a decent beer and a great beer, or a mediocre beer and a flatout bad beer. Many people are overwhelmed by intense flavors in imperial IPAs, stouts, or sours and just think lots of flavor must mean it is good.

I tried the Whiskey Barrel Aged Double Pecan Porter and it was badly infected, receiving drainpour status.

I have just poured and sprayed the spigot with sanitizer before taking any beer out. It has worked for me so far.

I don't know if you would find it in your area, but my local craigslist usually has people selling SCOBYs for $10 or so.

Be careful when adding fresh fruit to bottles, as kombucha is alive it will keep fermenting. When I add fresh fruit I usually puree it and add it to the kombucha (minus the SCOBY) and let it do a short "secondary" fermentation. The fruit will add sugar and letting it ferment more brings it...

I don't know the AAs but maybe you can do bittering with the Fuggles or NZH (if they're not too low) and then move all the cascade to like 10, 0, and DH.

Double all of your Cascade additions at 15, 5, and dry hop if you want a hoppy IPA.

I just realized I could buy a natural maple extract and use that.

I am probably going to soak the fenugreek in some whiskey as that is another element I want in the beer I am planning. The one measurement I was able to find was "1-2 tsp." in a maple beer recipe in Radical Brewing, but this was used to boost the maple flavor found in jaggery.

Depends whether or not you have a SCOBY. I also would not brew with honey as there is a large portion that is non-fermentable. If you have a thing against white sugar try using agave syrup or something similar. Just know you are spending way more money than necessary for the same results...

If they are specks of tea leaves it is fine. If it is not tea leaves I would toss that culture.

It actually has an MSRP of $150 but retail ranges between that and around $200. I have been lucky enough to have tried it a few times and it is a stunning beverage. Though honestly I have severe doubts that homebrewers could replicate the flavor without massively extensive, expensive, and time...

I am looking for anyone with experience using ground fenugreek to weigh in on its usefulness as a booster or replacement for maple syrup. Fenugreek is used as a base in imitation maple syrup. I know this is mentioned briefly in Radical Brewing and also Extreme Brewing, but having searched a...