Kombucha Brew Tracker vs CharcuterieGuide

Kombucha Brew Tracker helps home brewers manage fermentation timing with smart timers and batch logging. FEATURES: • F1 & F2 timers – Track first and second fermentation with countdown timers • F2 batch splitting – Create multiple F2 bottles from a single F1 batch and track each one individually • Culture type selection – Choose your culture type when starting a batch: SCOBY, Jun, Water Kefir, and more • Bottling reminders – Get notified when it's time to bottle or refrigerate • Batch management – Track unlimited batches simultaneously • Reactivate batches – Restart completed batches from the same phase with one tap • Flavor logging – Record F2 flavor combinations for each batch • Photo log – Document SCOBY health and batch progress • Brew history – Review all past batches and successful recipes • Stats & streaks – See brewing patterns and total batch counts • 100% offline – No account required, data stays on device Perfect for: • Home kombucha brewers • Continuous brew setups • F2 flavor experimentation • SCOBY health tracking • Batch rotation schedules WHY KOMBUCHA BREW TRACKER? • Simple – Start a timer in 3 seconds • Multi-batch – Track multiple brews at once • No account – Works offline, no signup • Free – Basic features free forever Never miss a bottling day. Brew better kombucha.

CharcuterieGuide is a reference for 24 cured meats — what each one is, how thin to slice it, how much to buy, and what to put beside it. The counter is full of names and the labels tell you nothing. This app tells you. WHAT IS INSIDE - 24 cured meats grouped by where they are made: Italy, Spain, France, Germany, Hungary, Poland, South Africa and China - Every entry carries the producer or consortium, the animal and the cut, how it is cured and for how long, how it smells and tastes, its texture and fat, what to serve beside it, its history, and the three mistakes people actually make with it - Prosciutto di Parma, jamón ibérico de bellota, culatello di Zibello, bresaola, lardo di Colonnata, 'nduja, mortadella, speck, soppressata, finocchiona, coppa, guanciale, sobrasada, saucisson, jambon de Bayonne, Schwarzwälder Schinken, lap cheong, csabai, kielbasa, biltong and more ASK THE BOARD COACH Open an entry and ask about that meat: how thin is thin enough and why, room temperature or straight from the fridge, how many grams a person, what fights with it, how to tell a good one from a cheap one at the counter. Three questions a day are free; Pro removes the limit. BOARD LOG Save a note against anything you serve — who liked it, what you put it with — and find it again next time. PRIVACY - Your notes stay on your iPhone. No account, no sign-in, no email address - No analytics SDKs, no trackers, no advertising - A coach question sends only the entry's name, its region and your question CharcuterieGuide is a food reference. Nothing in it is dietary, medical or food-safety advice; cured meats carry specific risks in pregnancy and for some conditions, and those questions belong with a doctor. Terms of Use (EULA): https://www.apple.com/legal/internet-services/itunes/dev/stdeula/