Is this kamm yeast again?

[alex83]

Hi there, this is my second try brewing Kombucha. The first time I've tried to make a Scoby myself from a bottle of raw Kobucha. I was told this structure is kamm yeast and I should loose that layer and taste the liquid, maybe it's going to be alright. It might have been the lack of oxygen (I used a towel instead of cheese cloth) or the sugar was all eaten up - that's what my research told me.

I have then ordered a Scoby with starter liquid from the internet. This time I used cheese cloth and measured the amount of sugar and tea according to the instructions that came with Scoby. Now it looks all kamm yeasty again. This picture is from today, it's now one week old.

 

[RPh_Guy]

A pellicle is supposed to form when you make kombucha. It's all good!

See here:
https://modernbrewhouse.com/wiki/Pellicle

 

[alex83]

Thank you, I guess many newbies like me just need someone to confirm that it's all good.

But considering the kamm yeast in general. Is it true that lack of oxygen or the sugar being all eaten up can lead to kamm yeast?

I will read that article you posted now and taste the liquid later. So exciting

 

[RPh_Guy]

Thank you, I guess many newbies like me just need someone to confirm that it's all good.

But considering the kamm yeast in general. Is it true that lack of oxygen or the sugar being all eaten up can lead to kamm yeast?

I will read that article you posted now and taste the liquid later. So exciting

I believe it will answer your questions.