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If you're new to brewing kombucha, maybe just make sure you have a spare scoby. Most of the time my new batches make a new scoby than I can just peel off of the other scoby, so I get a new scoby after every batch. I have more than I really need so I can afford to do experiments with them like...

No, I never tried that, but I will next time. Thanks for the tips, kyt!

No, I use bottled spring water. I still keep some little 1 L bowls around, I've got two brewing now. But like you say, it's the problem-solving part of it, plus the big jar takes up much less room than 4 bowls do. I may try the vodka thing. I'm keeping a kombucha notebook where I'm recording...

Oops I meant 1 teaspoon per 250 mL. Still you use more than that, but I'm not sure if this is the problem. I don't like kombucha too sweet, I actually like that strong sour taste. The small batches are turning out fine.

About a gallon (actually 4 liters), that's all. I've been brewing both the small and large batches (small batch is 1 liter) for a little over a week. This is enough time for the small batch but I'm thinking maybe the large one just isn't brewing long enough. I brewed one for probably closer...

I'm wondering why my small batches of kombucha taste acidic and pleasantly sour, but my large batches always just taste yeasty with only a slight hint of sourness. I've been adding a cup of already-fermented kombucha from the small batches to the large one as a starter like someone here suggested.

I just stir it up to dissolve the yeast evenly (otherwise the last few bottles have lots of yeast), then pour it into bottles. If I want carbonation to develop I leave them out but they also regrow scobies and yeast more quickly this way. I drink it pretty fast so I don't have bottles sitting...

If you squeeze the tea bag before you throw it away, it just releases more tannins and things into the tea and makes it stronger. But some bacteria in the kombucha culture will eat the tannins and take its bitterness away and make the tea more lightly-colored. So you'd just be giving more food...

I've been brewing kombucha in bowls, which of course are shorter and wider than gallon jars, etc., so the bowls allow more surface area to be exposed to air at one time. Not only is there greater surface area exposed to air, but it's more of the total brew that's exposed too, since the bowl...

I drank some kombucha last night before I went to bed, and I had very vivid dreams for several hours this morning, though I can only remember some of them now (several hours later). I used to keep a dream journal regularly, and still record them sometimes. I've recorded at least a few...

I was thinking/hoping it was just yeast, but I just needed some reassurance, didn't want to kill myself you know. ;) Thanks guys.

I should add that the green stuff is underneath the scoby. I lifted the scoby to look at it, and it's stringy like yeast but green like green tea particles. But it isn't green tea particles. It's something that is growing very quickly. o.O Here are two more pictures: Best I can...

Regarding lactobacillus. I know Wikipedia sometimes has errors but it's a good place to start further research. Maybe the question should first be, what strain of lactobacillus are we talking about? I found a beer brewer who managed to brew beer with no yeast, but only a particular...

I just started brewing kombucha and I've ran off two batches (one with black tea and the second with green tea), and now I'm on my third batch, using green tea. I have two scobies, a larger and newer one, and my first scoby which looks a bit beat-up now. Yesterday I noticed that my first...