Tag Archives: auto siphon

  • Auto-Siphon's Best Friend: The Auto-Siphon Clip


    You've got your best friend (the auto-siphon). You know how to take care of it. But really, the auto-siphon is a much needier friend than to rely simply on you. That's where the auto-siphon clip comes in.


    Auto-siphon clip Kombucha Brooklyn


    I thought I had single-handed siphon operation down, but when I discovered the clip I started to wonder what I was doing without it. Not only is it great for stabilizing the down tube, it makes it so I can make the siphon hover in the fermentation vessel just above sediment-level. That way I get less sediment in my bottles when I'm filling them, and I can be active with both hands just in case anything goes awry in bottling (when doesn't it...).


    Auto-siphon clip Kombucha Brooklyn


    After my contentment subsided in just using the clip, I realized another part of my routine that was about to receive an upgrade - drying my auto-siphon. Just laying it in the drying rack doesn't do much for it, you really need to hang it. So, I simply clipped it to my metro rack and voila! It's now an essential part of my 'buch brewing procedure.


    Auto-siphon clip Kombucha Brooklyn


    So if you're a regular 'buch brewer, and haven't discovered the wonders of the auto-siphon and its sidekick the auto-siphon clip, why not give them a try? You'll be glad you did.


  • Cleaning an Auto-Siphon


    Cleaning your auto-siphon Kombucha Brooklyn



    It's good to take care of your friends. Here are some general guidelines on cleaning an auto-siphon:


    1. As soon as you're done using it, rinse it - pull out the inner tube, run water through it, and remove the end cap for the outer tube, and rinse water through it.


    2. It can be tough to get SCOBY out of your auto siphon. Let the setup soak in soapy water to break down any residual culture.


    Cleaning your auto-siphon Kombucha Brooklyn


    3. Vigorously pump soapy water through it, until any residue or culture is dislodged. Don't be shy, either - shake it or strike it against the palm of your hand so you can make sure to get all of the SCOBY out of it. If you want to get really intense, use some PBW (powdered brewery wash) as a soaking agent.


    Cleaning an auto-siphon Kombucha Brooklyn This end cap is removable, helpful when cleaning an auto-siphon

    4. Importantly, the loose plastic piece that is lodged inside your outer tube (not the end cap - that is removable) is meant to stay there - don't try to remove it! You'll hear it shaking around, but it is lodged there for a reason - it restricts some flow so you can get a good amount of pressure going easily so the flow can begin.


    Now that you know how to use and clean one - why not pick one up and watch your free time and cleanliness increase? Pick one up here.

  • Using an Auto Siphon: A Kombucha Brewer's Best Friend


    Auto siphon, Kombucha Brooklyn


    The auto siphon has become my favorite brewing implement for many reasons. It's saved my time and energy for years for the simple fact that it makes small batch brewing and farming SCOBYs faster and less laborious tasks.


    When transferring kombucha from brew vessel into bottle, I can think of no faster or cleaner method than using an auto siphon.


    Using an auto siphon, Kombucha Brooklyn


    Hydraulic little guy. Rinse and clean your auto siphon immediately to prevent any sticky, tenacious kombucha buildup in the tubes!


    You'll find many other uses for your auto siphon to seamlessly transfer liquids! So pick one up today and say goodbye to sloppy pours and time-wasting spills.

  • My First Brew - Lessons Learned by a Kombucha Brewer

    by Cody Cardarelli

    Hey folks!


    Last time we chatted, the police were chasing a suspect across my roof in Bushwick, and my first brew was being steeped. After waiting for my SCOBY to form, thicken and fully ferment, I can safely say that I had a brew's worth of probiotic… well, vinegar.



    This first-time kombucha brewer was devastated. I had just spent an hour trying to tip my jar into appropriate sized-funnels and spilling the lab experiment gone wrong all over the floor. And there I was, trying to convince myself and my girlfriend that the kombucha wasn't an unmitigated disaster, while my roommates gave the familiar and equally reassuring notion that it wasn't, "that bad." I followed our instructions to the letter, and I came into work asking the usual questions such as "Why hasn't my baby SCOBY started forming yet?" or "What's that strand hanging off of my baby?" How could I have gone wrong?



    The truth was, I was in the throes of what I like to call: New Brewer's Syndrome, or NBS. After spending so much time fretting about the specifics of my brew, I'd forgotten that SCOBYs themselves are weird, resilient, alien little things that only need time and a bit of attention.



    So the next time around, I knew the score. My big healthy vinegar SCOBY mocked and cackled, while I whipped up its sugar slurry of a dinner. I placed my antagonist in its jar of broken dreams and waited. This time, however, I avoided NBS and made a well-balanced brew. For all of my fretting from before, I wasn't paying attention to the taste during the fermentation process!



    After 4 days when I started noticing activity in my jar, I used a thief to monitor the taste of my brew. After 7 days, it was finally perfect and the road to victory was within reach. This time around, I also avoided the joke that was my previous bottling process and used an auto siphon. This simple instrument saved me a massive headache, and made my brew move like a dream.


    Thief and auto-siphon Thief, left; Auto-siphon, right.


    With pride I returned to the KBBK office with a growler of my homebrew. The  flavor was even, it wasn't too sweet, and it lacked the funk of some homebrew I've had in the past. This wasn't my first cup of 'buch by a longshot, but it was far and away the most satisfying. My sensei, Chris, nodded with acknowledgment.

    Probiotic Date Night Pt. 2


    When life hands you probiotic vinegar, you make probiotic vinegarade, or salad dressing! After failing to convert my brew with secondary fermentation containing primarily crystalized ginger, Emily and I used the final bottle of vinegar with a nice Spanish olive oil and some minced garlic in a salad. The vinegar has a nice bite-y tart, and at least we were able to reap the 'buch benefits from this wayward brew.


    Happy brewing!

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