Hi guys, I was wondering why one should not move the SCOBY before the batch is finished. I have been told not to, but can't figure out why.
I have a five gallon batch that is now 19 days old. It is not nearly as sour as I'd like. I made a 1 gallon batch with the exact same recipe/proportions and temp (~76*F), and it was puckering after 10 days.
I have had to agitate the SCOBY often to sample and stick an aeration wand in to try to get things moving. Could moving it cause fermentation to stall, or does it just result in an uglier daughter culture? Am I just being impatient?