I'm new to kombucha making, but have been home brewing beer and ales for years. In my first batch of kombucha I found that the thermostat is kept at a steady 71 deg F. The stick on thermometer is indicating a steady 72 deg. Is this too low for adequate F1 kombucha making?
Kombucha brewing temperature on the low side
- Thread starter jwr0201
- Start date
Help Support Homebrew Talk:
So, I purchased a heat wrap from Kombucha Shop that has three temperature settings to raise the combat brew temp from 72 to the mid to high 70 range to get a more robust fermentation. Will report back to advise on how the heat wrap is working.
After three days with the heat wrap on the lowest setting, I am seeing a definite uptick in the new scoby formation at the top of the jar. Temperature of the brew has stabilized at a steady 78 deg. This is a nice heat wrap - appears to be decent quality and easy to use with three heat settings. Pretty much foolproof - had me in mind!
My kombucha has been at a steady 73F and it’s fine. Higher temperatures favor different microbes, so it depends on what ou want out of it. In Florida, it’s warmer so I try to keep it cooler, and my kimchee and sourdough warmer…..I like the sauerkraut and kimchee and sourdough warmer than my kombucha fermentations. I’m in Michigan now, and have my kimchee and gochujang at 77, but the kombucha at 73. It’s all good!
