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Old 02-19-2013, 03:27 PM   #1
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Default Anyone else do continuous brew?

How often do I need to clean it? Do I need to occasionally remove the Scoby and cut it down? If so how? Anything else I need to know?

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Old 02-19-2013, 06:08 PM   #2
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Yes, when I brew Kombiucha I prefer continuous because the scoby method using the scoby and 10% liquid will sometimes have mold
issues because the 90% sweet tea dilutes the liquid too much and makes me nervous. With continuous fermentation I only add 10
to 20 percent to the kombucha per day or 25% every other day making sure the acid (vinegar mostly I think) content is pretty high,
keeping mold and non-symbionic bacteria at bay. As far as cleaning, the acid will do most of the sanitizing of the vessels used.
Clean them with soap and water, rinsing thoroughly. Occasionally transfer to a clean vessel and yes remove the scoby when it is
so big that air bubbles can form underneath it.
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