by gregtpayne | Mar 1, 2017 | Uncategorized
We’re slowly moving back to our old brewing method after a few lessons learned experimenting. We’re giving up on multiple steeps and going back to one 20 minute steep, stirring after the first five minutes. We’re now steeping in 8 cups of water and adding cold water to the fill line. We’re currently using 21 grams of Tie Kwan Yin Oolong but we may reduce this amount if the tea is too strong after moving to 8 cups from 6.
Not sure when we pulled this and we haven’t tried it yet.
by gregtpayne | Mar 1, 2017 | Uncategorized
We’re slowly moving back to our old brewing method after a few lessons learned experimenting. We’re giving up on multiple steeps and going back to one 20 minute steep, stirring after the first five minutes. We’re now steeping in 8 cups of water and adding cold water to the fill line. We’re currently using 21 grams of Tie Kwan Yin Oolong but we may reduce this amount if the tea is too strong after moving to 8 cups from 6.
Ooops, we’ve been slipping the past few weeks do to our expansion. We let this batch go too long in 2nd fermentation as a blueberry cinnamon and thus had to throw it out. Sad but it did not meet our quality standards.
by gregtpayne | Feb 9, 2017 | Uncategorized
We’re reverting back to an older method of a single 20 minute steep of 21 grams of tea, stirring after 5 minutes and adding cold water. For batch A we used 6 cups of water for steeping and for batch B we used 8 cups. Batch B was significantly stronger so it will be interesting to compare the two brews. We’ll go with brewing 8 cups from now on and play with steep time and temperature.
We harvested this on 2/28 after 8 days of fermentation. It tasted fairly strong and not very sweet. We flavored batch A with 1/2 tbsp of sugar and will check it in 5 days. We flavored batch B with 1/3 cup of apple juice, cinnamon and sugar mixture at a ration of 6:1 (2 cups apple juice, 3 tbsp sugar and 1/2 tbsp cinnamon for 5 bottles). We’ll check it in 2 days.
by gregtpayne | Feb 2, 2017 | Uncategorized
21g of Tie Kwan Yin. 2 steeps in 6 cups of water for 10 minutes each, stirring halfway through. One cup of sugar and we’re off for a week or fermentation.
We harvested tbis on 2/9. One batch was a little stronger than the other so we flavored that one with 1/4 cup of fresh blueberry puree and a 6:1 mix of sugar to cinnamon. The weaker batch we flavored with 1/2 tbsp of sugar. We’ll check the blueberry cinnamon in 2 days and the plain in 5.
by gregtpayne | Jan 30, 2017 | Uncategorized
21g of Tie Kwan Yin. 2 steeps in 6 cups of water for 10 minutes each, stirring halfway through. One cup of sugar and we’re off for a week or fermentation.
We harvested this on 2/2 after 8 days. That extra day seems to make it too strong but it wasn’t too bad. We flavored one batch with 1/4 cup of fresh pressed apple juice and 1/2 tbsp of 6:1 sugar and cinnamon. The other batch we left plain and flavored it with 1/2 tsp of sugar. I’ll check the apple in two days and the plain in 4.
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