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Just noticed I never got back here with results. I've got a nice continuous brew going. Thank you for the help! My only issue is that while the Sansone fusti mostly behaves, one day every week or two I get a quart or more of drip-leak. So I leave a bucket under the spigot. (Not sure how to seal...

Hi, @rushpapers. Two quick, "silly questions": Is this correct?: If planning to use the fusti tap, it should be installed before the brew. (That's what I did.) While brewing, how should I assure adequate air-exchange? Loosen or remove the screw on the gasketed lid? Thanks!

Thanks, @rushpapers, and good point: I'll steer clear of commercial sources. Here's to the magical microbes!

West-central Vermont.

Hi, @rushpapers. Not the update I'd wish to make yet, but: 4 growlers of the syrupy kombucha thinned out and now tastes fine. I'm drinking it. I finally have a fusti! Thank you much for that tip. Can't wait to brew in it this week. Not sure if I should start in the fusti 1. with an older...

I'm excited to implement these great leads, @rushpapers. Thanks so much for sharing them!

I think the point about temp is especially essential to my success. I'll incorporate it! Thanks, @hottpeper13!

Once the booch is ready, I transfer it to half-gallon mason jars. But I do have between 2 and 4 inches of headspace in there. Maybe that's too much? Or, like IslandLizard suggested, I should swirl to keep the scoby wet...

Thanks, @IslandLizard: No, I don't swirl, but I'll start. Also, I keep an elastic band around a cotton handkerchief that protects the otherwise open keg (keeps out little insects but lets in oxygen). Any experience with mold like this?

Cool, thanks @Transamguy77! I may rack from lower in the keg, but hope to hear about others' experience, too.

Yes, kombucha! (Sorry: I didn't identify which fermented tea I'm posting about!)

1. Any idea why booch that looks and tastes good would be thick and smily/viscous? We're not drinking it as 1. we don't love the texture and 2. I'm not sure what accounts for the consistency. Might it be a surplus of bacteria? Too cold? Is it recoverable or healthy as-is? 2. Does the green mold...

Thanks much, Rph_Guy! Tasted today, and it's great. Good to hear a little back-story!

This is a 5-gallon batch of booch. Are those waxy-looking light flecks on the surface a sign of infection? How about the yellow? The weather has shifted where I live, and with it the conditions in which the culture is growing. So not sure if this is just a sign of change - or of trouble...