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-   -   Is my SCOBY okay? (http://www.homebrewtalk.com/f167/my-scoby-okay-336526/)

Zapped 06-21-2012 03:30 PM

4 Attachment(s)

It's tough to spot a problem with mold after you've removed the scoby from your fermentation jar. But just to make sure I'm on the same page with you, is the top 2/3rds of the image showing the top of the scoby, and the bottom 1/3rd showing what was the underside? If that's the case, it looks like you've got some *very* active yeast, dominating the acetobacter bacteria. Nothing terrible about that, and the relative strength of yeast vs bacteria is dependent on a lot of factors - ferment temperature, type of tea used, sugar type & content etc.

As I understand it, mold can't grow on the underside of the scoby, so the question is whether there was fuzz on that greyish spot in the upper-right before you removed the scoby from the ferment. You mentioned there was no fuzz on the brown spot in right-center, and assuming the same about the greyish spot in the upper-right, you're probably ok. That spot isn't leaning towards blue/green is it? That could be bad.

[ edit: attached are some images of a batch I'm brewing right now. I made up two gallons of sweet tea (50% back, 25% white, 25% rooibos) and split it between two 1-gallon jars. You can see that one batch has a nice white, thick scoby, and the other batch is all mottled, with a whitish baby slowly forming over the whole mess. There is no green/blue coloring and no fuzz. I'm just assuming that two different mothers behaved differently under the same conditions (mix of tea & sugar, fermentation temperature, fermentation time of 8 days). The last picture just shows my "hotel" with baby scobys ready to rumble in future batches. ]


Zapped 06-21-2012 03:30 PM

4 Attachment(s)

It's tough to spot a problem with mold after you've removed the scoby from your fermentation jar. But just to make sure I'm on the same page with you, is the top 2/3rds of the image showing the top of the scoby, and the bottom 1/3rd showing what was the underside? If that's the case, it looks like you've got some *very* active yeast, dominating the acetobacter bacteria. Nothing terrible about that, and the relative strength of yeast vs bacteria is dependent on a lot of factors - ferment temperature, type of tea used, sugar type & content etc.

As I understand it, mold can't grow on the underside of the scoby, so the question is whether there was fuzz on that greyish spot in the upper-right before you removed the scoby from the ferment. You mentioned there was no fuzz on the brown spot in right-center, and assuming the same about the greyish spot in the upper-right, you're probably ok. That spot isn't leaning towards blue/green is it? That could be bad.

[ edit: attached are some images of a batch I'm brewing right now. I made up two gallons of sweet tea (50% back, 25% white, 25% rooibos) and split it between two 1-gallon jars. You can see that one batch has a nice white, thick scoby, and the other batch is all mottled, with a whitish baby slowly forming over the whole mess. There is no green/blue coloring and no fuzz. I'm just assuming that two different mothers behaved differently under the same conditions (mix of tea & sugar, fermentation temperature, fermentation time of 8 days). The last picture just shows my "hotel" with baby scobys ready to rumble in future batches. ]


Zapped 06-21-2012 03:30 PM

4 Attachment(s)

It's tough to spot a problem with mold after you've removed the scoby from your fermentation jar. But just to make sure I'm on the same page with you, is the top 2/3rds of the image showing the top of the scoby, and the bottom 1/3rd showing what was the underside? If that's the case, it looks like you've got some *very* active yeast, dominating the acetobacter bacteria. Nothing terrible about that, and the relative strength of yeast vs bacteria is dependent on a lot of factors - ferment temperature, type of tea used, sugar type & content etc.

As I understand it, mold can't grow on the underside of the scoby, so the question is whether there was fuzz on that greyish spot in the upper-right before you removed the scoby from the ferment. You mentioned there was no fuzz on the brown spot in right-center, and assuming the same about the greyish spot in the upper-right, you're probably ok. That spot isn't leaning towards blue/green is it? That could be bad.

[ edit: attached are some images of a batch I'm brewing right now. I made up two gallons of sweet tea (50% back, 25% white, 25% rooibos) and split it between two 1-gallon jars. You can see that one batch has a nice white, thick scoby, and the other batch is all mottled, with a whitish baby slowly forming over the whole mess. There is no green/blue coloring and no fuzz. I'm just assuming that two different mothers behaved differently under the same conditions (mix of tea & sugar, fermentation temperature, fermentation time of 8 days). The last picture just shows my "hotel" with baby scobys ready to rumble in future batches. ]


Zapped 06-21-2012 03:30 PM

4 Attachment(s)

It's tough to spot a problem with mold after you've removed the scoby from your fermentation jar. But just to make sure I'm on the same page with you, is the top 2/3rds of the image showing the top of the scoby, and the bottom 1/3rd showing what was the underside? If that's the case, it looks like you've got some *very* active yeast, dominating the acetobacter bacteria. Nothing terrible about that, and the relative strength of yeast vs bacteria is dependent on a lot of factors - ferment temperature, type of tea used, sugar type & content etc.

As I understand it, mold can't grow on the underside of the scoby, so the question is whether there was fuzz on that greyish spot in the upper-right before you removed the scoby from the ferment. You mentioned there was no fuzz on the brown spot in right-center, and assuming the same about the greyish spot in the upper-right, you're probably ok. That spot isn't leaning towards blue/green is it? That could be bad.

[ edit: attached are some images of a batch I'm brewing right now. I made up two gallons of sweet tea (50% back, 25% white, 25% rooibos) and split it between two 1-gallon jars. You can see that one batch has a nice white, thick scoby, and the other batch is all mottled, with a whitish baby slowly forming over the whole mess. There is no green/blue coloring and no fuzz. I'm just assuming that two different mothers behaved differently under the same conditions (mix of tea & sugar, fermentation temperature, fermentation time of 8 days). The last picture just shows my "hotel" with baby scobys ready to rumble in future batches. ]



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