Okay, I'm confused. I've been brewing kombucha since July and started continuous brewing about six weeks ago or so. I've been doing as suggested and removing about 25% every five days or so and adding the same amount back with fresh sweet tea. As I've been doing more indepth reading on kombucha, it seems that the longer the brewing goes on, the more benefits you get from the drink. The liquid in the CB seems to be getting consistently more vinegary and strong. I was thinking of trying an heirloom Tibetan scoby, as they are not supposed to go vinegary, but it also said they would take 21 days to ferment. Am I not removing enough liquid every five days? I have no idea what kind of scoby I have - it was given to me by a niece when she had an extra and I've been using both black and green tea with it. Any ideas? Should I try a Tibetan scoby and see how it goes?