Analyzing your kombucha is fun, but what you really need to knock your socks off is a chart showing your pH and Brix measurements over time. If you take these measurements diligently every day for a couple months, you will eventually see a clear curve showing how fast your kombucha is approaching perfection. For example,Continue reading “A Fun Way to Analyze Your Kombucha Fermentation”
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Got Lavender Flavor?
I don’t suppose I’ve ever made “lavender kombucha” per se, but I have made Lavender Cacao , Lavender Marionberry, and Lavender Lime Kombuchas, and they have all been pretty great. Lavender is just fantastic at giving a normal flavor an usual twist. It’s like you are coming at the flavor from a whole other stateContinue reading “Got Lavender Flavor?”
Indian Gooseberry – and what it means for your home kombuchery
I’ve been using Amla powder for ages and always thought it was powdered gooseberries from India because the label says “Indian Gooseberry.” But no, it turns out, it is not a true gooseberry at all, it simply looks, tastes, and acts like a gooseberry… but it is a different genus, I think. Actually, I’m aContinue reading “Indian Gooseberry – and what it means for your home kombuchery”
My First Blog Post
Wow! — People who drink kombucha. This is the first post on my new blog. I’m just getting this going, so stay tuned for more. If you want to begin something new too, you can start with this book by Angela Carson: Kombucha for Beginners. Subscribe below to get notified when I post new updates.
Meet the Brewmaster
Hi, my name is Josh and I am a brewmaster in Portland, Oregon. In this role I produce large quantities of probiotic beverages, such as kombucha, jun and kefir water, for four West-Coast beverage companies. I created this blog to share exciting and interesting things I come across while working in this field. I willContinue reading “Meet the Brewmaster”
Kombucha Today 