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Kombucha Lid | Brew Bucket

The Kombucha Lid allows the user to convert any size Brew Bucket into a Kombucha Brewing vessel.  The wide 6 inch TC port and screen allow the SCOBY to breathe, while also preventing any foreign material from entering the Brew Bucket.



The 3.5 Gallon lid is only compatible with the Brew Bucket Mini

The 7 Gallon lid is compatible with both the 7gal Brew Bucket7gal Brew Bucket BME and 7gal Chronical 2.0 series. This includes the legacy 7gal Chronicals and 7gal Chronical BME.

The 14 Gallon lid is compatible with both the 14gal Brew Bucket, 17gal Chronical 2.0, as well as both the legacy Half BBL Chronical, and Half BBL Chronical BME tanks.

(Not compatible with the legacy Booch tanks or 14gal Chronical series.)

 

Size: 3.5 Gallon

SKU: BHKIT-01

  • Recirculation Module
  • 7 gal Brew Bucket Classic
  • Cold Brew Bucket Kit
  • 5 lb max coffee volume
  • 3.5 gal max coffee concentrate output
  • Assembled dimensions 12.5" x 12.5" x 26"
  • Assembled dimensions 12.5" x 12.5" x 26"

Quick Start Guides can be found at
https://www.ssbrewtech.com/pages/guides

Additional information can be found in our Knowledge Base at
https://ssbrewtech.zendesk.com/hc/en-us/categories/200206455-FERMENTERS-AND-BRITE-TANKS

Cleaning Recommendations can be found at
https://ssbrewtech.zendesk.com/hc/en-us/categories/200206485-CLEANING-CARE-STAINLESS

SKU: JNF07

Cold Brew Accelerated

Cold Brew Accelerated

The Cold Brew Recirculation System recirculates the coffee during the brew cycle to extract more flavor in less time. Typical Brew times are reduced from 16 hours to as little as 4 hours.

The Cold Brew Recirculation System recirculates the coffee during the brew cycle to extract more flavor in less time. Typical Brew times are reduced from 16 hours to as little as 4 hours.

Beer Expertise Meets Coffee Brewing

Beer Expertise Meets Coffee Brewing

We took a concept common in the beer brewing process known as vorlaufing, in which sugars are extracted from the mash in a recirculation process.  The result of applying this method to cold brew has been a dramatic reduction in brew time. 

The system gently circulates the coffee over the grounds to extract the flavors more rapidly while still retaining the signature smooth flavor profile that cold brew coffee is known for.

We took a concept common in the beer brewing process known as vorlaufing, in which sugars are extracted from the mash in a recirculation process.  The result of applying this method to cold brew has been a dramatic reduction in brew time. 

The system gently circulates the coffee over the grounds to extract the flavors more rapidly while still retaining the signature smooth flavor profile that cold brew coffee is known for.

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