I'm new to brewing kombucha and have just started my first batch. I'm also starting test batches of water kefir and jun. I've been brewing a actively aerated microbial tea for my plants and they love it. That process involves constant aeration of my mix. I'm curious about whether anyone has tested applying a similar method to brewing kombucha. I haven't been able to find any information on it, and I'm not sure if anyone has attempted it, or if it's even a reasonable idea. My hope is that it would help in controlling the balance of beneficial bacteria as well as having the potential to boost microbial count through the additional oxygen. Does anyone have any insight here, or any opinions?
Two possible aeration methods come to mind for actively aerating.
1) Use air stones to introduce oxygen at the base of the brew. This will add significant dissolved oxygen throughout. Adds more parts to clean at the end.
2) A airlift brewer moving the water with an air pump. Something like a vortex brewer.
Thank you for your input
Two possible aeration methods come to mind for actively aerating.
1) Use air stones to introduce oxygen at the base of the brew. This will add significant dissolved oxygen throughout. Adds more parts to clean at the end.
2) A airlift brewer moving the water with an air pump. Something like a vortex brewer.
Thank you for your input