Recent content by Catobird

We're just getting into fall and winter here, so that should slow things down. I've kept a couple of cups of starter and started fresh. I've "trimmed" the scoby and will keep on top of it better, and see if that makes a difference. Thanks for all the advice!

Surely I can figure this out. Bottling is SO much easier from a CB!

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...

Thanks. That's the answer I was hoping for.

I'm brewing my second batch in a continuous brewing system and have been having lack of fizz after the f2. One of the suggestions for fizz is to stir up the yeast before bottling, but with the continuous brew, you aren't supposed to touch the scoby at all. Stirring up the yeast certainly makes...

Thanks for your reply. Good idea just to cut the hole out. When I checked it yesterday, it looks like the hole is closing over in this batch. I've ordered a continuous brewer, so maybe I'll just cut the hole out when I start in the new brewer. I wasn't too worried about mold because it's...

I'm new to kombucha brewing and have a question. My scoby has a hole in it. This is the third time using this particular scoby, and the kombucha turns out fine, there's lots of bubbles - both around the edge and in the hole, but the new scoby on the top has the same hole in it as the old one...