I’ve been doing a lot of experimenting with fermentation lately. From sauerkraut to kimchi, to kombucha and beer. I’ve had moderate success with most things, albeit slowly. The beer is too soon to tell, but it’s time to get serious. I upgraded my equipment and got a heating pad with a temperature regulator.
Then, I needed somewhere to put it all. We have what was a two-family home, but not legally, so we converted it back. Upstairs is the remnants of a kitchen that we’re making into a dressing room. I realized I could repurpose it for my fermentation stuff!
I have my original pickle jar kombucha that is currently brewing green tea with peppermint leaf. Yesterday, at Ocean State Job Lot, I found a 3-gallon glass vat with a spigot. Bingo! Now that has black tea brewing. Then there’s 12 bottles of beer conditioning, some kombucha bottles and a keg of beer finishing up.
Now everything is in one place and I can be sure temps are stable. I’ll let you know how it all tastes!
