Thick scoby?

[Trevor Trev]

I've been brewing 6 quarts of kombucha in 2 one gallon jars every 10 day for the past 3 years. I'm used to having to thin a scoby through splitting every 3-4 batches. With no change on my part, in the last three batches, new scobies have been growing separate from the previous batches scobies. The in the 10 days of fermentation, the new scobies have been growing to over a half inch thick. Is this okay? They are consistent in color and quite firm. It seems weird to be tossing 1/2 inch scobies every batch.

 

[FromZwolle]

you toss your scoby? i always just leave it alone until it gets too layer-y.

what's your recipe/process. i assume the bugs that excrete the polypeptide matrix are getting plenty of nutrients to build.

seems like a really healthy colony, so no worries there?