Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
03/20/08 10:30 AM  
Komboucha yeast
Al- I'm looking at you here for this question (I know you have a little experience with it), but anyone with experience with this yeast feel free to chime in....

How exactly does Komboucha yeast work? Is it more like brett or lacto/pedio bacteria? Is it invasive like wild yeasts/bacterias? If used alone, what does it produce (what acids, alcohol, etc..)?



Al B
03/20/08 10:49 AM  
Re: Komboucha yeast
Mike T has done some stuff too, I believe.......

Kombucha is a mish-mash of yeasts+bacteria, where I had isolated an oxidative yeast from a bottle of tea. It is more like Brett (some Bretts are said to be in several Kombucha cultures), but I don't think it ferments as much and it probably creates some acid.

The bacteria that may be associated in Kombucha are lacto and Xanthomonas, Acetobacter, so without isolating a brew may become vinagary. Again, I think Mike tried this once.

03/20/08 11:16 AM  
Re: Komboucha yeast
Thanks Al, we're thinking of experimenting with it in the brewery so I want to be sure what to expect.

Mike - if you read this, what was your experience with Komboucha like?

03/20/08 02:02 PM  
Re: Komboucha yeast
Walking Man Brewery in Stevenson, WA brews a kombucha sour brown called "Blootvoetse Bruin" (this, by the way, being THE must-visit brewery in the NW Oregon/SW Washington area, if you are interested in beers that are simultaneously innovative and delicious).

I had it nearly two years ago for the first time at the 2006 Portland International Beer Fest, and it was a favorite of everyone who came with me: pleasantly sour, with understated acetic notes (god, I sound like a beer advocate there, sorry). It definitely tastes of brettanomyces as well.

It won a gold at the 2006 WBC, if I remember right; and they still brew it -- it turns up, on draft, at cafes in Portland. Should be an easy Google search away for more info.

03/20/08 11:39 PM  
Re: Komboucha yeast
Huh, cool....I wonder if they blend or do it strait? I'll look the beer up...thanks for the tip! I visit the pacific NW every once in awhile so I'll have to look them up the next time round
Mike T
03/27/08 03:59 PM  
Re: Komboucha yeast
Not sure how I missed this oneÖ

I played with a culture that I harvested from a bottle I got out in Denver. Iím generally not a huge fan of the stuff, but Tea Chi out in Colorado makes a delicious very Bretty version. I was never able to control the acid to a satisfactory level with mine though, just way too much acetic acid for my taste (possibly due to my traditional open fermentation). It seemed to have problems getting over 50% attenuation with malt extract, but Iím sure that would vary drastically depending on exactly what ends up in your culture.

Here are the blog posts where I mention it:


And if you want to hear some funny reactions to the Basic Brewing Radio guys drinking some made with malt extract and some cara/crystal check out: media.libsyn.com/media/basicbrewing/bbr09-20-07offbeatyeast.mp3

03/27/08 10:08 PM  
Re: Komboucha yeast
You used it alone, with no sacch, correct?
Mike T
03/28/08 09:05 AM  
Re: Komboucha yeast
Yep, I just used whatever was living in/on the blob. However, there always seemed to be a bit of yeast that would end up at the bottom of the plastic container. I would guess that the rapid production of acidity prevented full attenuation, although with such a low OG you might be able to get a fast ferment with a pure strain added with the kombucha.
Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: