Scoby question - what has changed??

[Chriso77]

Hi!

I have brewed over the last 2 years around 50 batches of Kombucha. Always following the same procedure, always getting my first fermentation done within 7-9 days (nice acidity) and the second fermentation also a winner.
That has changed abruptly 2 weeks ago. My new scoby looks white and almost transparent, after 12 days the 1st fermentation is still sweet and nowhere close to how to other ones before tasted like. In addition to that, the second fermentation is taking ages and the carbonation is not as strong anymore.
My started fluid is still acidic but somehow....HELP! Has anybody experienced that?


Left my 'old' scoby, discolored from the black tea, definitely milky and loads of yeast strands on it and producing a nice taste. The right side is the new generation...looks like plastic, to yeast strands on it, very translucent and somehow NOT what I want ;-(

 

[hottpeper13]

When you say new , what do you mean? Did you use a brown one for the next batch and the newly formed scoby is white? or did it come from a new source?
When this happens to me( using repitched scoby's since June of '17) it's a temperature thing, either too hot or cold. My SOP is 2 gal 50/50 black to green tea, 74 -78 f and 21 days. But my scoby's are more white then brown and not transparent.