Kombucha musty smell

[tmccumber]

I have just finished a primary ferment and was going to bottle an unflavored kombucha. When I went to bottle I smelled a musty smell. I have been sampling it over the past couple of days and there is no bad taste and the scoby looks normal. My temp was a bit high and was around 79. Should I toss the batch? How about the scoby? Should I just let the bottles sit and give the scobys some rest in the hotel?

Thanks

 

[rushpapers]

Kombucha has Brettanomyces which adds a barnyard/horsey/animal aroma. If you want to get rid of it, you can microfilter and force carbonate.

It’s just the nature of kombucha made at home.