I strain my Kombucha after secondary and then put the bottles in the fridge. The cold will keep the fermentation down and reduce new scoby formation. You will have a little co2 formation if you wait about a week.
I like to do 2nd fermentation for a week with flavoring so when that is done, I restrain and I bottle it with a drop of honey and refrigerate. Seems to keep the carbonation going - still forms a little scoby sometimes but not as bad.