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About brushing teeth, my dentist and others I've read say DO NOT brush your teeth within 20 minutes of drinking your booch because the enamel is in a vulnerable state. Dentist also recommended being aware that you're drinking your booch in "one sitting" as opposed to sipping it over time which...

Not sure what you mean in question 1. about having babies every time. Each new batch is expected to and supposed to produce a new daughter SCOBY. Are you saying you didn't think a daughter could become a mom? Regarding the brownish bits, looks normal to me but like you I'm new at this. Still...

About going vinegary quickly, I take that to mean "test your booch regularly so you can stop the brewing before it goes bad". Or are you saying it is bad if a booch matures too fast? I just starting using heat mats and a thermostat set at 79F and was surprised that my 1 gallon batch seemed to...

So you did not use a starter SCOBY? The tea mixture plus GT's Guava alone were enough input for this new SCOBY to form? Wow!

I'm new at this and had a similar post as yours.... SCOBY was even kind of black! That batch turned out great. My latest batch has developed one of the ugliest SCOBY's you can imagine, tan, black, bubbly, but the batch is tasting great. Take my input with a grain of salt but I think your SCOBY...

Having same issue, booch not getting sour. I recently started two batches: 1) a one gallon batch that is now 10 days old and is already souring nicely to the point I might bottle today. The second batch is 2 gallons, using the same tea mixture, but with two new SCOBY's purchased on Amazon, is 14...

Thanks for the feedback, guys! I just returned from 3 days travel and the brew has transformed from a gray/black moldy looking ugliness into a beautiful (in the eyes of the beholder) new SCOBY forming on top. Day 7. I was on the edge of tossing it until I saw your posts, so thanks again.

Sounds like you don't have a thermometer strip on your brewing vessel? Consider picking one up from Amazon for $4 so you know the temp. According to The Big Book of Kombucha I'm reading (newbie myself) the recommended temp range is 75 - 85F with ideal being 78 - 80. Room temperature in my house...

OK... I guess this is probably a clear case of mold but because I'm a first time brewer, and reluctant to toss my first attempt, would appreciate you're telling me to scrap it. This is a one gallon batch started on 1/10 so it's 3 days old today. The vessel has been covered with the cloth...