My wife's setup currently is a kit from Williams-Sonoma. This is a 5L (approx 1.3 gallon) kit. The kombucha has been turning out great. She does primary fermentation in this glass jar and then transfers to 16 oz swing top bottles for secondary fermentation with various combinations of different juices, like pomegranate, blueberry, lemon, ginger, etc. Her birthday is coming up and I am going to be upgrading her system. Please let me know what you think.
1. Boiling water/ steeping tea: Once cool enough, transfer to primary fermentation.
2. Primary fermentation: Primary will occur in one of the 7 gallon Ss Brewtech Brew Buckets with a cloth covering the top to allow proper oxygenation. My goal is to be able to do slightly more than 5 gallons so that I can leave a little bit in the primary brew bucket with the SCOBY for continuous brewing. Once she samples the primary product and gets it to where she likes, we'll then transfer via a silicon tubing to a second 7 gallon brew bucket, for secondary fermentation.
3. Secondary fermentation: The secondary brew bucket will contain either straight fruit or juice or a combo of the two. This will then be sealed with the included lid. Once this is done, we'll transfer to a keg. Both these brew buckets will be dedicated just to kombucha.
4. Kegging: Transfer to a 5 gallon Corny keg for consumption.
5. Repeat process to start the next batch of kombucha in the original primary brew bucket.
Here are my questions:
1. What does everyone use for boiling the water for steeping the tea? We have just been doing it on a pot on the stove for the 1.3 gallon batch. We will be doing the fermentation in our heated basement and I don't think steeping the tea in small batches and carrying it downstairs would be ideal. I am thinking about getting this, Kombucha Hot Water Tank DigiBoil, to boil/steep and then transfer to the primary fermenter. What are thoughts about using a hop spider to easily deal with the tea and prevent clogging on transfer?
2. Will we need any filter for the brew buckets so that the racking arm doesn't get clogged or otherwise transfer any fruit particles into the keg?
Any comments or concerns with this setup? I'm sure I will have more questions as we move forward but appreciate any advice. I did exactly one homebrew beer in college and am just getting back into it during this quarantine period. I have a red ale and an american IPA both going at the moment (both from kits). Hoping to get into all grain brewing with a dedicated setup later this summer.
Scott
1. Boiling water/ steeping tea: Once cool enough, transfer to primary fermentation.
2. Primary fermentation: Primary will occur in one of the 7 gallon Ss Brewtech Brew Buckets with a cloth covering the top to allow proper oxygenation. My goal is to be able to do slightly more than 5 gallons so that I can leave a little bit in the primary brew bucket with the SCOBY for continuous brewing. Once she samples the primary product and gets it to where she likes, we'll then transfer via a silicon tubing to a second 7 gallon brew bucket, for secondary fermentation.
3. Secondary fermentation: The secondary brew bucket will contain either straight fruit or juice or a combo of the two. This will then be sealed with the included lid. Once this is done, we'll transfer to a keg. Both these brew buckets will be dedicated just to kombucha.
4. Kegging: Transfer to a 5 gallon Corny keg for consumption.
5. Repeat process to start the next batch of kombucha in the original primary brew bucket.
Here are my questions:
1. What does everyone use for boiling the water for steeping the tea? We have just been doing it on a pot on the stove for the 1.3 gallon batch. We will be doing the fermentation in our heated basement and I don't think steeping the tea in small batches and carrying it downstairs would be ideal. I am thinking about getting this, Kombucha Hot Water Tank DigiBoil, to boil/steep and then transfer to the primary fermenter. What are thoughts about using a hop spider to easily deal with the tea and prevent clogging on transfer?
2. Will we need any filter for the brew buckets so that the racking arm doesn't get clogged or otherwise transfer any fruit particles into the keg?
Any comments or concerns with this setup? I'm sure I will have more questions as we move forward but appreciate any advice. I did exactly one homebrew beer in college and am just getting back into it during this quarantine period. I have a red ale and an american IPA both going at the moment (both from kits). Hoping to get into all grain brewing with a dedicated setup later this summer.
Scott