Does anyone know if kombucha is like sour beers where the bacteria strains remain in the bottles and can infect what ever is put in them?
My brother gave me some of his old brewing equipment but he he last used the bottles for kombucha. They're nice bomber bottles but I don't want to risk using them if they're going to turn my beer to crap. Some of them still have kombucha in them that has turned into a really nice vinegar but it's that sour part that I'm super worried about.
There's a bunch of dusty bottles in boxes at the end of the shelving units (immediately as you enter the garage door). Are these someone's, or for public use? I miscalculated my bottle needs and would love to avoid a trip to B&G.
Mary Izett was at the bottle share CHAOS organized at Brew & Grow last Saturday. She's one of the hosts of the Fuhmentaboudit! podcast from NYC and was in Chicago for a work-related conference. She whipped out her digital recording mic and talked with a number of us. You can hear the podcast at http://www.heritageradionetwork.com/episodes/8225-Fuhmentaboudit-Episode...
We received the following e-mail. If anyone's place of work fits the description (or if you have any further questions), please contact Danielle directly at daniellebraff@gmail.com (she explicitly said to include her e-mail address).
I never had the opportunity to post a thank you to all Hop School participants for all the hard work, to Jim V. for hooking us up with Farmhouse and bartending the whole night, To Farmhouse for the Hops, and to Nancy for the excellent Graphics. Good work to everyone and thank you! It's a process getting these schools together, I think they just keep getting a little better each time. I have a secondary malt school coming up for summer, and Mark Van de Haar and I are discussing the logistics of Wild Yeast School for fall.
There will be a Malt School for the Brew B Q, featuring secondary malts, such as biscuit, special B, and other such non-base malts. The recipe will be something along the lines of like 9ish lbs. of 2 row, with a single lb. of your featured malt with magnum to bitter and yeast of some variety. I'll do the calculations and get it figured out soon. Who wants in, 8 spaces available. I would like to mention that this is a great opportunity for new members, new brewers, brewers who are shy to get their product in front of other, to step out and be a part of this.
Stopped by the brew house early this morning and the guy from Reed said the Garage door was open when he came in. Didn't notice anything missing, but was only there briefly to drop off some stuff. Dodged a bullet again.
So I am recently divorced and she got the house along with the garage where I had been brewing and I am looking for a place to brew now. I've been a member for awhile, but just for recipes and the message board. I'd like to get more information about upgrading my membership to brewer and brewing at the brewhouse, i.e., how do I get a supervised brew, and start making some beer.
I flying away to visit a friend and I was hoping to take commercial/home brewed beers to him but I wasn't sure how to package the beer for the flight. My original plan was to check in a suitcase with a 6-8 bombers with bubble wrap and seperating the bottles with either crumpled up newspaper or cardboard.I was hoping i could get some advice/experience with transporting beer in a check bag. Cheers!
