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Using a Kombucha SCOBY with beer wort.

Discussion in 'General Brewing Techniques' started by Hambone, 12/1/18.

 

  1. Hambone

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    Posted 12/1/18
    Weird question, any idea what this would produce? I've got heaps of SCOBY's and little 5l container I could put some wort to see what might happen.

    Any thoughts on techniques, ingredients etc for a 5l brew?
    Cheers
     
  2. Danscraftbeer

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    Posted 12/1/18
    I'm sure these guys http://www.milkthefunk.com/ would have experience in that they play with all the funky stuff so could be worth looking into it.
     
  3. pcqypcqy

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    Posted 12/1/18
    Give it a shot and post the results!

    I'm guessing it would be very similar to kombucha, just with a malty twang. Maybe like a malt vinegar.
     
  4. Hambone

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    Posted 12/1/18
    Thanks Dan I'll check it out
     
  5. Hambone

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    Posted 12/1/18
    Yeah suppose I'll just have to give it a shot. Some light malt extract, maybe some steeped grain and leftover hops.
     
  6. paulyman

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    Posted 12/1/18
    Basic Brewing Radio did two attempts at a quick sour using a kombucha scoby. The first attempt caused bottle bombs, not sure how the second went.
     
  7. Hambone

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    Posted 12/1/18
    Thanks, I'll try and find it.
     
  8. akx

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    Posted 12/1/18
    Please post up here if you find anything. My wife makes kombucha and I am following this thread with great interest!
     
  9. Hambone

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    Posted 12/1/18
  10. Hambone

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    Posted 14/1/18
    Ok so here we go.

    I made a simple wort of 1kg LME with 100g of steeped Crystal Malt. Brought to just shy of the boil to pasteurize. Cooled the wort and put into this 5l vessel.

    IMG_20180114_113250.jpg

    Then added some Kombucha starter and a SCOBY.

    IMG_20180114_113350.jpg

    According to Brewing Basics, I will let the SCOBY have it's way for a few days to sour the boil and add hops as I want and then ferment as usual with US05.

    Here's hoping.
     
  11. laxation

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    Posted 16/1/18
    keep us posted this is interesting stuff!
     
  12. pcqypcqy

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    Posted 16/1/18
    So you're still aiming for a 'beer' as we know it, i.e. hopped, boiled fermented wort? The approach there is pretty close to how a kettle sour is done.

    If you were aiming for a more kombucha like drink, I would let it go and drink it when you've reached the desired level of kombucha-ness. As I understand the theory, boiling it would kill the supposed beneficial bacteria that kombucha is supposed to be about.
     
  13. Hambone

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    Posted 16/1/18
    IMG_20180116_171359.jpg

    Ok so day 3 in the FV.

    Yeah I'm after a beer like a kettle soured beer. According to a you tube video you need to do the boil to kill the bacteria to avoid bottle bombs.

    Milk the Funk has also been an excellent resource.
     
    Danscraftbeer likes this.
  14. Hambone

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    Posted 16/1/18
    Thanks to Dan and Paulyman. Both those resources have been excellent.
     
  15. Hop Star

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    Posted 31/3/18
    A friend of mine has done an experiment similar to this.

    Got 20L of golden ale wort (mostly pils malt, very low SRM) and added approx. 20 Lipton tea bags and a healthy SCOBY to it and let it go. It's been roughly 6-7 months so far and it's begun to taste quite lambic-y.
    After 2-3 months we were convinced it was a dumper as it tasted and smelt foul but decided to leave it. I suppose it's similar to a long term sour in that bugs/bacteria continue to do their thing and eat up undesirable compounds and associated flavours. Will probably be ready to bottle shortly as gravity has stabilised and I wouldn't want it to sour any further
     
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