Please send us an email with the following information:. Contact: [email protected]. By brewyourbucha. Is it mouldy? Why is it shaped differently? Today, we would like to answer another one that we hear often.
Take the following steps: Monitor your brew to check for any signs of contamination, mold or insects If there is no contamination, continue with your brewing procedure and keep an eye out for any irregularities Take note of the location of the SCOBY and if it begins floating or sinking throughout the brew At the end of the brewing period taste the kombucha and make sure that it is fermenting properly If you do not find any contamination and the kombucha has a tangy taste, this is evidence that the SCOBY is healthy and working as it should.
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Please send us an email with the following information: Company Name Company Website Type of products desired and preferred amounts Contact: [email protected]. Save your cart for later? They are:. During the aerobic fermentation, the brew is allowed to breathe this is why we choose the right brewing vessel with a wide mouth opening and the bacterial culture begins to weave the new web of cellulose to form the child SCOBY.
During the second stage of fermentation, the anaerobic stage, the new SCOBY cuts off the oxygen supply to the brew and the yeast begin producing ethanol and carbon dioxide CO2. What temperature does do is affect the yeasts production of CO2. The higher the temperature, the more ethanol and CO2 will be produced. What about the CO2? As the yeast near the bottom of the vessel begin to enter anaerobic fermentation, they begin producing more and more CO2.
SCOBYs grow layer by layer. If it was an older scoby, it may have just run its natural course. The pH is a scale ranging from 0 to 14, used to measure the acidity or alkalinity of a liquid. O-7 represents the levels of acid, and represents the levels of alkaline. A healthy scoby needs to have a consistent pH level between 4 and 2. The high acidity is important for keeping other harmful microorganisms from growing and damaging the scoby.
An easy way to know that the pH level for your kombucha is below 2, is a taste test. Low pH will produce a more vinegary brew but will not likely harm the scoby. However, if the pH levels rise above 7, it can cause the scoby to spoil. The best tip we could ever give in maintaining the health of your scoby is to get into a habit of checking your kombucha on a regular basis. A quick smell and taste test will go a long way to ensure your scoby has a long and healthy life! Are you ready to get started brewing kombucha tea?
As you have been reading, a healthy scoby is the key to kombucha brewing success. Here are a number of choices you can make when looking for that first scoby.
Brewing Supply Shops — Brewing supply shops can be a great resource for purchasing your first scoby. A helpful tip is to make sure they have someone on staff who is an experienced kombucha brewer and can answer questions about getting started with your first scoby.
Get Social — There are a number of kombucha brewing groups on a variety of social networks. They may be willing to share! This is a great way to tap into a wealth of kombucha brewing experience. Find A Friend — You may have a friend or family member who would be willing to share extra scoby with you and help you get started.
Grow Your Own — If you just want to do it yourself, you can always grow your own scoby. If this is the route you choose to take, follow this quick guide to help get you started. Lucky for you, Keg Outlet has all your brewing needs covered. We have brewing and fermenting kits, burners, kegerators, kegs, kegging, and draft kits.
We want to know if our content is helpful and the best way is if you let us know. We look forward to connecting with you! Troubleshooting Kombucha Problems: Joybilee Farm.
Scoby Image: By Hexatekin. I have a couple questions mb you could help me with. I brewing kombucha for some times and one scoby i had before was growing pretty persistently but I lost it. I brew it from scratch, took me like a month or so.
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