I adopted this recipe from here which has led to at least a dozen successful batches. The plain kombucha will take about 2 weeks to complete at room temperature.
A little birdie recently told me that a Tripel actually refers to triple the malt of the Trappist “Simple”. Triple the malt we shall have.
When you need to face the frigid air outside, one seeks a bold beverage. One seeks a beverage similar to a meal and enough alcohol to dilate your blood vessels. One seeks a Barleywine.
Kombucha with Muerh Mint Tea
Kombucha with Herbal Mint Tea
I’m in search of a simple, light-bodied beer. Smash beer it is. One can learn a lot about the effect of a single hop type and yeast with a smash beer.
Kombucha with Herbal Tea
I’m aiming for a fall beer. So it’ll be a dunkelweizen!
I’m brewing an oatmeal stout tomorrow in order to have dinner on the go during the winter. Since I know little about oatmeal stouts, I’ll be using a recipe aimed to reproduce Samuel Smith’s Oatmeal Stout.
The Finished product
The Kombucha from a couple weeks ago was a complete success. The drink was the right amount of vinegary and sweet. It was well carbonated. After about two days, the ginger flavor kicked in. I definitely need to make some more.
Tomorrow I will be brewing a session IPA. See the Brewtoad Recipe. It’s a simple beer.