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Apologies if this is in the wrong place.. there used to be a kombucha thread but I can't find it now. So my question is can I make a 40 bottle batch of kombucha like I do for beers using all the same equipment? And, moreover, is a internet bought scooby man enough to do the job? Thanks in advance!

These are in my garden looking awesome, how do I know when to take them off the plant? Thanks knowledgeable collective 🤓

I know, sorry. It's all been discussed before! I remember seeing recently a fabulous contraption with some magnets designed to drop the hops into the fermenter. Awesome! I dry hopped today, (my golden ale swap beer) and thought 'if I just put a bit of sucrose in there, it would create enough...

Hi all. I have begun to wonder about decanting into another fermenter for secondary. Who does it? What was the moment you realised it was better? I don't do it, I just let the ferm go for two weeks in one fermenter. Is it worth the exposure to oxygen? Using my kit it would undoubtedly be...

I am currently doing a Saison which I'm going to dry hop. I'm only using a plastic bucket as a fermenter, and what I normally do is dry hop with a mesh tube I got from eBay, it's basically a cylindrical mesh cage but my feeling is it's not very efficient, sometimes I find hops still compressed...

I recently found myself in a position of not having any beer ready to drink, so I bought a box of cans to drink. It's been a long time (a couple of years) since I actually bought beer from a shop to drink, and I was really unimpressed! I got some Abbot Ale, which I used to like before my foray...

I'm using Nottingham to bottle a saison-esque beer with, because I want it bright if possible. The fermentation yeast is Wyeast 1214 Belgian abbey. The 1214 will all fall out of suspension with a good long cold crash and I'll bottle with the Nottingham. Question is, how many grains go in...

I'm being driven slightly mad by this. This is the fourth brew that smells like the delightful scent of farts! A few days into fermentation it starts to smell. It doesn't change the taste of the beer, but it certainly makes the beer smell. It fades to almost nothing after a month or more in...

Morning ladies and gentlemen, Has anyone bought a cheap PH meter from eBay or Amazon? I see some are about £6, I wondered if anyone had one and would advise buying one, or advise against it! I really wonder whether the £120 are worth the difference, but I have decided my mash pH is my next...

I wonder if this might be infected. It's a beer I've made lots of times, it's always very good, apart from this time! It fermented for 14 days, cold crashed for 6 (longer than I intended) and I was surprised to see that when I bottled it (with dextrose in the bottle) it was really cloudy. It's...

A friend donated a fridge to my noble beery cause after hearing I wanted one for cold crashing in hot weather. Great timing! But it froze a 5 gallon batch of brown beer... I've turned it right down but it still at 2 degrees C. More importantly, I defrosted to 18C the brown beer and, assuming...

The last couple of batches I've done seem to not have the same head and head retention as usual. I'm worried about sanitation maybe? I've done a brown beer and a wheat beer and I haven't done anything different to usual, but the beers are lacking head retention. What's going on? Could it be...

Has anyone tried brewing with rainwater?! I'm doing it now for the first time... I've got a Hefewiezen on the go, it's just carbing up. I figured it might have fewer chemical elements to it, maybe less flouride/ chlorine and other things. Is this pointless? I've done no research...

I make a lovely IPA with Cascade hops (so really I suppose it's an APA!). Anyway I think I might be bored of cascade... What else should i try? What hop could I substitute it for? It would be lovely to use an English hop; I've got Harlequin but I use it for a bitter I make... My feeling is it...

I have a big orange drinks cooler mash tun. I've used it very successfully for lots of AG mashes, but step mashing is hard as it involves hot water additions to get up to various temperatures. So I wonder... Is it possible to start hotter and step down to different temperatures using cold water...

Hi everyone, I've been toying with the idea of using maltodextrin to increase body and head, and have recently used it but did so in a batch with different yeast too. The results were pleasing and I certainly have a well bodied beer! Does anyone else use maltodextrin? Do you find it changes...

Here's a photo of my kitchen that really lifts my spirits. Exactly 77 bottles of brown beer, Hefeweizen and IPA. All ready to drink, apart from the Big Brown Beer at the bottom. 10 days ISH for that. Not the favourite for me, but when family or friends decsend it's their go-to. Perfecto

Hi folks! Currently I bottle all the beers I make and am quite happy doing that. I know its slightly laborious but it works for me. Although I have been thinking about a beer engine hand pull, and a keg. But does it give a better pint? Thanks in advance for your wisdom

2.5 kg pale ale wheat 2.5kg pilsner malt 66 degrees C 1 x HR 90 min boil 60 mins 30g Hallertau Blanc Pitch Wyeast 3056 Bavarian Ferm 9 days at 19 degrees C I bottled with 8g dextrose per 500ml and allowed 10 days for carb. Genuinely absolute nectar! Smooth, sharp and sour with a great balance...

I'm about to buy a conical steel fermenting vessel. It's to replace my plastic buckets! But I'm toying with the idea of buying one that is twice the capacity of a 'normal' plastic bucket 23 litre brew. So here's the question: If I only brew 23 litres in a 50 ISH litre FV does the extra ullage...