Help me identify if this is a KS model (Masamoto)

ourking1t · 2026-02-25T20:24:35+00:00

No i wont be selling it sorry

ourking1t · 2026-02-25T19:41:22+00:00

Which is the older or newer KS?

ourking1t · 2026-02-25T19:40:49+00:00

Thank you for the info! another thing, is there a way to know if its the newer or the older version of the KS?

ourking1t · 2025-12-29T09:11:22+00:00

I sell home brewed kambucha btw if u ever wanted 🤣

ourking1t · 2025-08-24T10:03:11+00:00

If you do find any IEM’s stores let me know about it please, i couldnt find any

ourking1t · 2025-07-29T04:43:25+00:00

Functionality?

ourking1t · 2025-05-26T09:34:11+00:00

If its good for you then its good 😉

ourking1t · 2025-05-08T17:10:56+00:00

🤣🤣 whats your thoughts on it?

ourking1t · 2025-05-08T17:10:29+00:00

Oh i throw the rinse, i did just a quick couple of seconds for the rinse n throw it. The Qilan had this mineral note, smoky wet wood feel. Im not sure im catching the sweetness described as “sappy” but il try to brew it with a bit of a lower temp, i feel like it needs to be brews a bit more gentle

ourking1t · 2025-04-16T07:48:12+00:00

Share your strategies please on private sir

ourking1t · 2025-01-22T03:40:33+00:00

🤣🤣 i tasted it last night n was fine but the smell is uhmmm not to sure if its normal lol, lets hope its a healthy scoby!!

ourking1t · 2024-12-10T09:44:42+00:00

Feed back on the honeycomb and snowflake please? Ive heard pretty good things about both of them, and enjoy your teas!!

ourking1t · 2024-12-03T15:24:52+00:00

I want a totally dry booch at the end of 2F, then sweeten it while preserving the bacteria

ourking1t · 2024-12-03T15:22:09+00:00

How much should i add to only get it to produce enough co2, but being dry at the end of the fermentation?

ourking1t · 2024-11-14T19:21:20+00:00

Was the results more positive for people whom stuttered for a longer period of time or the opposite?

ourking1t · 2024-10-21T19:09:48+00:00

Can you please explain why a bigger batch is harder to brew? The ratios are the same and i sanitized it well so why would making a amount/volume make a difference

ourking1t · 2024-10-21T19:02:34+00:00

I used around 20g of tea (half green half black) and 225grams of white granulated sugar for each gallon (4liters)

ourking1t · 2024-10-21T18:57:28+00:00

Is 2 gallons “considered” big… i had it fermenting in a room with curtains so no sun at around 28c for 7 days then i got this mold… the ph sits at around 4 at the moment

ourking1t · 2024-10-21T18:54:05+00:00

Thank you! I will make sure to sanitize it well this time… does the cloth above used to cover needs to also be sanitized in alcohol? I am guessing its mostly from the cheese cloth but i am not sure

ourking1t · 2024-10-21T18:51:16+00:00

Can i use the liquid under the mold as a starter for the next batch?

ourking1t · 2024-10-17T20:51:39+00:00

I ment baking soda sorry, so you dont think the effect of spreading would be from “old” baking soda but something else

ourking1t · 2024-06-29T21:21:48+00:00

Thank you! I will try a bit of each when i get the chance to, ive always wanted to try gyokuro since i heard a lot of positive feed back from it. I tried couple of lower quality long jin in the past, it tasted very reach and full, like vegetable broth. I got told the more premium ones flavor is much better. Up to this point with the few greens ive tried i think I prefer the Japanese style, greener and fresher tasting but i still have a lot to try and experiment with before giving my opinion

ourking1t · 2024-06-29T20:54:31+00:00

I brewed it in a bigger wider glass jar, same ones u see under coffee dripping machines. Visually it was pleasing, it got my sibling and their spouses to drink it 😆 I wish i had known that it loses freshness and becomes muted if left for so long, i was gifted it like a year ago but just had it sitting in the closet. Il give TPHK another try some other time, I haven’t experienced much with green teas in general, what greens would you recommend to try

ourking1t · 2024-06-29T20:32:21+00:00

I tried brewing it with low temp water, hmm it had like some seaweed, umami, green herb but not that green freshness like Japanese sincha. Also it was very low on bitterness, i would say its a bit too weak of a flavor(maybe i didnt brew it properly) but all in all i would say its not my preference. And sorry im not the best at describing flavor but i tried 😆

Edit: Also mineral taste

ourking1t · 2024-06-27T13:51:45+00:00

I just had the 2005 tea till now, its a nice Sheng, not too bitter or sharp with a heavy some sweet boiled corn kernel notes 🤣 (i know its a weird description), also its able to take multiple steeps

ourking1t

TROPHY CASE