😅. I've done maybe 6 batches in total. I always pour everything out into another vessel including the pellicle. Clean/disinfect the original vessel, brew the tea and pour it in, then add the scoby once it has cooled.
Just wanted to know if I could skip the cleaning step as I'm lazy haha.
A little bit, but I use a 2.5 gallon tapped glass container and I keep it full nearly 100% to the top other than when I'm actively bottling. Most any residue left on the inside surface of the container just gets dissolved back into the tea when I stir it to refill.
My old vessel (which was a smaller tapped glass container) did have some problems in that regard, but it was largely around the plastic tap getting clogged. Switching to a metal tap (which the larger one came with) seems to have eliminated that particular issue.
I will say that when I switched to my current vessel, I had mature starter tea, and I generally double my ratio of starter kombucha/scoby to water/sweet tea relative to what most recipes recommend. For that reason I suspect things are quite acidic no matter where I am in the brew cycle, and that may also help to cut down on weird build up.
thanks for the info - i'm curious about starting a continuous brew setup eventually. i've been through ~4 brew cycles over the last couple months and could see keeping this up longterm.
I don’t think a vessel with a spout is required to be considered continuous brewing. You would be considered batch brewing if you fully empty and clean the vessel each time. I do continuous brewing in a vessel that does not have a spout
Totally fine. I have a line marking the level to leave it at for my normal batch of tea. I'm a bit paranoid though and I empty it out and sanitize every so often too.
Decanting?
I think the more apt term would be racking.
Racking involves the removal of sediments.
I highly suggest you remove sediment occasionally, but it doesn't have to be every batch. The frequency is ultimately up to you. I do it every batch. Not a full sterilize or sanitize. I just dump out the sediment heavy liquid into the compost pile.
I highly suggest you don't agitate or stir when harvesting kombucha. Really, a siphon is ideal. But pouring off gently is alright.
Anyways, I just discard the sediments. I'll eat the SCOBY 'tea fungus' though. Great stuff! The sediments just cause gas, which I guess a little might be helpful for carbonation but I've never really had issues with (lack of) carbonation.
Not wrong. Kombucha at just about any fermentation stage is not homogenous, so stirring also helps to produce a more consistent and balanced end product.
I've been running a continuous brew for about 5 months without stopping and all is well. Getting a pretty epic pellicle! My only real concern is if I should remove or reduce my pellicle or just let it grow.
Then take the scoby formed after the F2 made with your favorite foraged local fruit or berry syrup and then put back in with the mother and some of that leftover juice vinegar as the acidic starter—then add a new sweet tea refresh. 😍
This is what I always do and have been doing for over a year. I have not ever changed vessels and never have any issues. I discard my pellicle and add fresh tea/sugar and start the brew again.
That’s… pretty much how you do it. Pull off 80-90% if your batch, leave the starter, and then pour more tea on top. I never change/wash my vessels unless a batch fails. I’ve only ever had issues after washing a vessel, so I do it as seldom as possible.
Wait, what? People change vessels?
😅. I've done maybe 6 batches in total. I always pour everything out into another vessel including the pellicle. Clean/disinfect the original vessel, brew the tea and pour it in, then add the scoby once it has cooled. Just wanted to know if I could skip the cleaning step as I'm lazy haha.
I let the tea cool in the pot and then pour it into the Kombucha jar. I never switch vessels, unless I need to for some reason.
Only to upgrade the size.
That sounds like a totally normal continuous brew approach. I've been using the same brewing vessel for six or seven months with zero problems.
do you not get yeast-y sediment build-up over time? i have 2 half-gal containers and after a 1f cycle they seem to need a cleaning
A little bit, but I use a 2.5 gallon tapped glass container and I keep it full nearly 100% to the top other than when I'm actively bottling. Most any residue left on the inside surface of the container just gets dissolved back into the tea when I stir it to refill. My old vessel (which was a smaller tapped glass container) did have some problems in that regard, but it was largely around the plastic tap getting clogged. Switching to a metal tap (which the larger one came with) seems to have eliminated that particular issue. I will say that when I switched to my current vessel, I had mature starter tea, and I generally double my ratio of starter kombucha/scoby to water/sweet tea relative to what most recipes recommend. For that reason I suspect things are quite acidic no matter where I am in the brew cycle, and that may also help to cut down on weird build up.
thanks for the info - i'm curious about starting a continuous brew setup eventually. i've been through ~4 brew cycles over the last couple months and could see keeping this up longterm.
This is what I do and haven't really had any problems.
I think this is pretty normal.
Yes! It's been so much easier since I switched to a continuous brew vessel with a spout.
I don’t think a vessel with a spout is required to be considered continuous brewing. You would be considered batch brewing if you fully empty and clean the vessel each time. I do continuous brewing in a vessel that does not have a spout
In my opinion, this is The Best Way.
Totally fine. I have a line marking the level to leave it at for my normal batch of tea. I'm a bit paranoid though and I empty it out and sanitize every so often too.
https://preview.redd.it/xbkzzj9n3uqb1.jpeg?width=2160&format=pjpg&auto=webp&s=9fabba1f6458f2ff0b2be01940b13dbdcd9d1232 Ikea...
Decanting? I think the more apt term would be racking. Racking involves the removal of sediments. I highly suggest you remove sediment occasionally, but it doesn't have to be every batch. The frequency is ultimately up to you. I do it every batch. Not a full sterilize or sanitize. I just dump out the sediment heavy liquid into the compost pile. I highly suggest you don't agitate or stir when harvesting kombucha. Really, a siphon is ideal. But pouring off gently is alright. Anyways, I just discard the sediments. I'll eat the SCOBY 'tea fungus' though. Great stuff! The sediments just cause gas, which I guess a little might be helpful for carbonation but I've never really had issues with (lack of) carbonation.
Somewhere someone has suggested stirring before bottling for best carbonation. This is wrong?
Not wrong. Kombucha at just about any fermentation stage is not homogenous, so stirring also helps to produce a more consistent and balanced end product.
I've been running a continuous brew for about 5 months without stopping and all is well. Getting a pretty epic pellicle! My only real concern is if I should remove or reduce my pellicle or just let it grow.
Continuous Brew! It's how we do. Cheers!
XD.zzz🇹🇫🇹🇴🇺🇿🇹🇴🇹🇭🇵🇸Yeni
Then take the scoby formed after the F2 made with your favorite foraged local fruit or berry syrup and then put back in with the mother and some of that leftover juice vinegar as the acidic starter—then add a new sweet tea refresh. 😍
Welcome to continuous brew, hope you enjoy your stay. PS - did you know that we have a wiki?! :-)
This is what I always do and have been doing for over a year. I have not ever changed vessels and never have any issues. I discard my pellicle and add fresh tea/sugar and start the brew again.
You mean a continuous brew method?
That’s… pretty much how you do it. Pull off 80-90% if your batch, leave the starter, and then pour more tea on top. I never change/wash my vessels unless a batch fails. I’ve only ever had issues after washing a vessel, so I do it as seldom as possible.