Homebrewing - Beer, Mead, Wine, Cider

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Brewing with tibicos (water kefir grains) (lemm.ee)

submitted 8 months ago by wfh@lemm.ee to c/homebrewing@sopuli.xyz

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These days I'm experimenting with tibicos as an (almost) non-alcoholic, low carb yet still festive alternative to beer with a very fast turn around. I usually tend to brew quite strong beers in the Belgian tradition (8-12%) because these are my favorite styles, so not getting smashed while still enjoying a tasty drink is always nice.

I was wondering if any of you have ever tried brewing beer with it. The composition of tibicos grains is suspiciously similar to a lot of sour beer cultures (mostly various strains of S. Cervisae, lactobacillus and acetobacter). I was thinking something along the lines of a Berliner Weisse or some light gueuze/lambic.

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[–] SpiderShoeCult@sopuli.xyz 1 points 8 months ago

Have never tried doing a classic wort fermentation with it, just the normal soda thing - sugar, lemon and water, but had never managed to get a stable system going. I'd wonder if the colony is well suited as a whole to digesting mostly maltose from a wort or if the yeast will overpower the others.