Cedar Rapids Brewing Society

Anyone with a greater knowledge on making this? Fruit and juices can be added for flavoring. Or just enjoyed plain, it's ultra low fermented alcohol (.5%?) But mainly used as a soda alternative and probiotic. Kefir "grains" (actually dehydrated bacteria) can be recycled and used indefinitely under the right care.
Seems interesting, Jen got me looking into it for an easy/ healthy drink.

https://www.culturesforhealth.com/learn ... tions-faq/

I brew a lot of kombucha(which my wife loves) but haven’t made any kefir yet. I’ve been wanting to try some though, sounds pretty easy. Check out this website, she has some good recipes for kefir and other ferments.
https://www.fermentedfoodlab.com
If you order any kefir grains, let me know I would go in on some with you.


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MikeB wrote:I brew a lot of kombucha.
If you order any kefir grains, let me know I would go in on some with you.


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I'll keep you posted when we do buy kefir for sure!
Might get some more info on kombucha, we just bought a couple commercial ones to try to see if we like it before making it ourselves, i understand it's a little different with the scoby?

It’s a little different, but same concept. The kefir grains are nice because they can be kept dry while the scoby needs to be kept alive in a sugar water solution and maintained regularly if you are not brewing. If you keep up the brewing you can just keep putting your scoby in the next batch over and over. I’d be happy to chat about it sometime as I’ve done a fair amount of research and experimentation. I love the stuff but it can be kind of an acquired taste.


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