Tag Archives: SCOBY

  • Brew Diagnoses Checklist: What we need to help


    Knowing your brew is doing well is vital. That’s why we are here to diagnose any concern you might have. We see hundreds of pictures every week from home brewers all over the world.   In order for us to make a sound diagnoses there is a certain set of questions and pictures that will tell us what is going on. Here is a brew diagnoses checklist for you to complete before submitting a query.




    In making sure there is not a problem with a brew we need to see pictures. Lucky taking and sending pictures is an easy everyday activity. The ideal set consists of three images:


    AerialShotKOmbucha1. Arial shot of entire brew surface showing SCOBY growth, if any.


      CloseUpKombucha2. Close up of surface highlighting any area of concern or general SCOBY growth.



    3. Profile shot of entire brew


    The more pictures the merrier. Don’t feel like these are the only shots you should send if you have the will to send more. In the event that there are still questions after viewing the photos we may request a couple more shots of any area of concern.




    With most inquiries we will ask the same set of questions. The answers will give us a reason for an issue if there is one and will help us guide you to make the necessary changes to your brew set up.


    1. What is the average temperature of the brew while it is fermenting?
    2. How long has it been fermenting?
    3. Where did the original SCOBY (mother, mushroom, culture) come from?
    4. How much starter liquid was used?
    5. What tea/blend and sweetener was used?


    We can actually almost know everything we need to know just from these five questions. As with pictures though, if there is something specific we need more information on, we will ask.


    As you can see diagnosing a brew is just as easy as brewing. With only a few simple steps we will gladly tell you what’s going on. In 95% of the cases we see, when using a proper set up there is nothing actually going on, just a new brewer needing some confirmation on their brew.

  • Kombucha Brewing: Starting From a Commercial Bottle, pt. 1


    In making kombucha, starting from a commercial bottle of kombucha was not a bad idea 5 years ago but the industry has changed. The day of the small micro-kombucha brewery making unfiltered, raw kombucha is coming to an end.


    These days, many breweries are using additives and filtration processes to help control the fermentation process - a standard practice in the commercial brewing world for established industries like beer and wine. Sure, it can be a relatively inexpensive way to get going, but you may be propagating something you didn't intend. For this reason, it is best to start a batch of kombucha using a fresh, straight-from-the-fermenter SCOBY.


    Think about it like this. A town of 5,000 trying to build a new meeting hall will have a hard time not building more than a room with four walls.


    A town of 5,000,000 will be able to not just build a room with four walls but a whole structure full of rooms, passageways and fun things to do (definitely an amazing kitchen).


    The same can be said for a colony of kombucha microbes coming from a commercial bottle of kombucha (town of 5,000) and a fresh kombucha SCOBY and starter (town of 5,000,000). There is really no comparison. The fresh SCOBY will brew a potent delicious kombucha the first round, in the normal 10-14 days, where as the commercial brew starter may not even form a new SCOBY let alone ferment a perfect batch in 10 days.



    We get photos all the time of peoples brews that have molded after trying to start a batch with a bottle of the popular brands of kombucha.


    Don’t waste your time or ingredients trying to build a colony from a subpar SCOBY. Start with a lab-grown, fermenter-fresh SCOBY and get perfect brews right away. Because let's get real, who wants to wait more than 10 days for their ‘buch?


    Stay tuned for Starting from a Commercial Bottle, pt. 2!

  • Kombucha SCOBYs and Mold: A Visual Comparison



    We get quite a few photos sent to us from brewers across the globe, inquiring about kombucha SCOBYs - "Is this mold?" It's usually pretty simple to tell mold from healthy, or just bizarre, brews. Bizarre brews can result from extreme temperature fluctuation, the use of highly unrefined sugars, oily or flavored teas, or too much or too little of any ingredient; however, they won't usually create dry, fuzzy formations on the surface of the brew. Mold will always be dry and fuzzy, and form on top of the liquid in your brew jar. Read this blog post for more thoughts on kombucha and mold.


    Not Mold

    The photos below indicate healthy brews in various stages of growth - some may be 3 days of growth, indicated usually by thin, papery culture growing on the surface, to thick cultures with lots of yeast involved. You'll see strands of yeast growing below the surface of the tea, like tendrils, reaching down into the brew - this is completely normal. The opaque, greenish/brownish blobs are yeast too. Often, yeast will collect on one side of your brew jar, just under the SCOBY.


    As always, please keep sending photographs of your home brews! We're always happy to receive and assess the brews for you. Happy brewing!

  • Save your Mothers: Why You Need a SCOBY Hotel

     SCOBY Hotel, Kombucha Brooklyn

    There are a few tantalizing aspects of home brewing kombucha that keep us coming back for more, aside from (obviously) drinking kombucha on the regular. Sure, it's the way it makes us feel - cleanly energized, refreshed, and awakened. It's economical - anyone who began their kombucha regimen with store-bought bottles knows that it's an expensive thing to love ready-to-drink kombucha. It's a healthy beverage, an easy way to dose oneself with probiotics, b-vitamins, amino acids and enzymes - and it can be very low in sugar.


    But one of the major facets of home-brewing crusades is simply that it's fun! Brewing kombucha is intellectually stimulating. Just as any scientist hones his work through trial and error and learns as much from failure as from success, we as home brewers are taunted by that 'buch event horizon, the unknown territory beyond the edge of the abyss.

    Not to discount the would-be brewers of the classics - but there's always space for that new brew that leaves our taste buds whirling in an ecstasy of confusion, surprise and delight.


    Just as any brewer knows, there will always be home runs and strike outs. In kombucha brewing, a failure could potentially lead to the loss of your beloved mother (SCOBY, kombucha culture, mushroom etc.). If you have only maintained one culture throughout your brewing escapades, you're walking on thin ice!


    Enter the SCOBY hotel. A comfortable, safe home for the SCOBY on the down-and-out. A cage for potential future meals. A reservoir of dreams for the adventurous brewer. Really, all it has to be is a lidded jar in your refrigerator.


    Consider this - each time you harvest your 'buch, you will have grown another SCOBY in your brew jar. As always, you'll use the newest culture for your next brew, and either discard or save the original mother. But what do you do with the mothers you've saved?


    Eat them, share them with friends, sure. But you've got an additional use for those mothers. They are your brewer's insurance. Every brewer remembers their first failed batch, causing you to source another SCOBY. But if you've been brewing for any amount of time, you could already have 5 mothers saved up in your hotel, keeping you from having to source another culture.


    Another great thing about saving your SCOBYs in a hotel is the experimentation it allows. Have you ever wondered what will happen to a SCOBY in grape juice? Coffee? Beer?


    SCOBY on Coffee, Kombucha Brooklyn SCOBY on Coffee

    Or what if you want to try out some tantalizing new herb blends that you're not sure will ferment properly. It's always rewarding, even if you fail, to try out something new. Even a few of the blends we've put up on our website, like Buffalo Soldier or Red Chai we were unsure about, at the start. But they turned out to be some of our favorite, out-of-the-box flavors, and both are completely unconventional, as far as 'buch brewing is concerned.


    So - are you sitting on a load of thyme, or wild-harvested lilac? Have a bunch of old Earl Grey tea bags you want to get rid of? Or did you devise that ideal, mouth-watering kombucha that you think only has a slight chance of being successful? With the security of a load of backup SCOBYs, comfortable in your refrigerator, a moldy brew or SCOBY that doesn't make a baby will be no matter to you. Dream on, 'buchies! Let's do some exploring.

  • 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.

  • When Life Gives You SCOBYs...


    At Kombucha Brooklyn we get a little sentimental about SCOBYs. So much so that the thought of trash-heaping the little guys is unbearable. So, when life gives you SCOBYs...


    In the interest of respect and reverence, we have embraced our propensity to consume them. 'Buch isn't just a drink! It can be a tasty, conversation-inducing ingredient in so many dishes that there's never really a wrong way to eat them. Not to mention that you can cook with kombucha in just as many ways!


    In KBBK founders' 2013 book Kombucha!: The Amazing Probiotic Tea that Cleanses, Heals, Energizes and Detoxifies, many SCOBY and 'buch recipes are outlined in an effort to open minds, cleanse bodies, and bring kombucha full circle. Recipes such as Carrot-Ginger-SCOBY Soup, SCOBY Tempura Salad, KomQuinoa Pilaf with SCOBY and Roasted Root Vegetables, and Super Live Miso Soup with SCOBY Noodles have become beloved staples of SCOBY-kitchen repertoire.


    So, we thought we'd recap a few of the ways we've used SCOBYs here around the office. A little food smut never hurt anyone, and we'll take full responsibility for your cravings!



    SCOBY Rancher Snacks are a delicious way to use up a bunch of SCOBY very quickly, and it's a very friendly snack that's amenable to the most stalwart palates.


    KBBK's SCOBY Rancher's Snacks, Kombucha Brooklyn KBBK's SCOBY Rancher's Snacks


    This is one of those meals that probably could never happen the same way twice. Lunch is an epic adventure here. We cooked rice, diced SCOBY and mixed it into the rice with some Kombucha Breath of Fire (a pepper-kombucha vinegar concoction that is in constant rotation here). Then, we mixed fresh avocado with curry spices, served it with the rice, and topped the whole thing with a fried egg and scallions, and voila! It was an improv meal home run.


    SCOBY Avocado Curry, Kombucha Brooklyn SCOBY Avocado Curry


    A delicious and warming Fall food, SCOBY and Red Pepper-Stuffed Acorn Squash is as comforting as SCOBY foods get.


    SCOBY and Red Pepper-Stuffed Acorn Squash, Kombucha Brooklyn SCOBY and Red Pepper-Stuffed Acorn Squash


    While this dish doesn't actually contain SCOBYs, their byproduct, kombucha vinegar, is used in haute fashion for this fantastic dessert concoction devised by KBBK's resident extraordinary chef and office-master Will.


    Bananas Brûlée with Mulberry Kombucha and Toasted Hazelnuts, Kombucha Brooklyn Bananas Brûlée with Mulberry Kombucha and Toasted Hazelnuts


    This is among our all-time favorite uses for SCOBY. The light acidity of SCOBY combined with miso (extra fermentation points!), seaweed, mushrooms and tofu make a delectable and light soup that you'll be dreaming about months down the road. This is one of the recipes featured on Bizarre Foods with Andrew Zimmern.


    Super-Live Miso Soup with SCOBY Noodles, Kombucha Brooklyn Super-Live Miso Soup with SCOBY Noodles


    Much like brewing kombucha, experimentation is rewarded many times over in the satisfaction of friends and family in sharing delicious and novel foods. Consider the above a reminder and a jumping-off point for the fact that being a probiotic pioneer is fun, healthy, and wholesome!


    For some of these recipes and many more, check out the book Kombucha!: The Amazing Probiotic Tea that Cleanses, Heals, Energizes and Detoxifies.


    Share any ideas, recipes or photos in the comments section below, or on our Facebook page!

  • Fresh SCOBY vs Dehydrated SCOBY, a Brewer's Comparison

    If you're a brewer or kombucha follower, you may have heard about reanimating a dried SCOBY from dormancy to start a new brew. I've been curious, and having seen some dehydrated cultures available on the internet, I wanted to try it out. I bought a retail dehydrated SCOBY online. Thinking about woolly mammoths and Jurassic Park, I got excited to see if it would work.


    Dehydrated SCOBY, left; KBBK SCOBY, right


    The real question, I later discovered, was whether or not it would work for me - there are definitely some culture sources on the web that base their business around the sale of dehydrated SCOBYs - more power to them - but how easy or likely is it to resurrect a SCOBY from dormancy?


    The first KBBK Home Brew Kit, Kombucha Brooklyn The first KBBK Home Brew Kit


    Not being a stranger to dried SCOBY - I've made leather (edible and non-) as well as dehydrated SCOBY snacks (candies) before - I was somewhat tickled to fine a wafer-thin culture when it arrived in the mail. It was by no means substantial, but I know it doesn't take much to get a culture to take hold. Our first home brew kits came with a test-tube-sized SCOBY - granted, for a 32-oz brew - but it was fresh, not dried.


    Brewing from a dehydrated SCOBY - how long will it take?


    A week... A couple of weeks...? A month? If you're able to get a new, fresh SCOBY from this process, then you're ready to begin your actual brew. Our instructions indicated this should be ready to begin 30 days after starting, shown in the image below.


    Just the beginning for this desert SCOBY... Just the beginning for this desert SCOBY...
    Fresh vs. dry SCOBY, day 1 Fresh SCOBY, left; vs. dry SCOBY, right, day 1

    Nothing's... happening...


    I wasn't so lucky. Six weeks into the process, following instructions with the dehydrated SCOBY that I received (I'll call him Dehydro), I still saw no culture growth whatsoever. Keep in mind, this was after a one-month rehydration period and another two weeks waiting for a fresh culture to grow on top of the sweet tea.


    Fresh vs dehydrated SCOBY Kombucha Brooklyn Fresh culture, left, and dehydrated culture, right, after one week


    At the one week mark, I didn't expect to see a significant amount of growth from the dehydrated SCOBY. You can see on the left the KBBK SCOBY going strong with an inch or so of new growth after just a week. Our dehydrated friend still showed no signs of growth. Hang in there, little buddy.


    KBBK SCOBY, left and dehydrated SCOBY, right, after 5 weeks Kombucha Brooklyn KBBK SCOBY, left and dehydrated SCOBY, right, after 7 weeks

    After 7 weeks of "brewing" the two side-by-side, there was still no growth whatsoever from the dehydrated culture. I decided to let the fresh SCOBY continue growing.


    Had I harvested the KBBK SCOBY's kombucha and reset the brew after each week, I'd have had well over two gallons of kombucha. Still no dice from our little desert friend - though, there was another step to take before I could actually start brewing with Dehydro.


    Actually starting the brew, 5 weeks after receiving Dehydro, Kombucha Brooklyn Starting the brew, 7 weeks after receiving Dehydro


    The instructions indicated for me to check the pH after 30 days. I did (albeit far after 30 days - though I don't see why a new culture wouldn't start growing in the sweet tea), and it was at about 3.2. However, I did add 1/2 cup (!) of vinegar, as per the instructions at the start. In 2-3 cups of water, 1/2 cup of vinegar is going to drop the pH drastically. So, I surmise the pH was that low from the start since I already added so much white vinegar.


    Moving on, I then brewed more tea and sugar, added another 1/2 cup of vinegar, threw in the semi-rehydrated Dehydro, covered the jar, and prepared to wait again for a new culture to form atop the sweet tea (though very sour as well, with so much vinegar). I crossed my fingers for another few days, weeks, also months...


    Flash forward... to 12 weeks


    Fresh KBBK SCOBY, left, dehydrated SCOBY results, right, Kombucha Brooklyn Fresh KBBK SCOBY, left, dehydrated SCOBY, right (12 weeks)


    SCOBY Rancher snacks, Kombucha Brooklyn SCOBY Rancher snacks

    The KBBK SCOBY has pretty much overgrown itself in the brew jar (this is what it looks like when you don't harvest your kombucha - the SCOBY keeps growing and fills up the jar). That's a good way to make a ton of culture relatively easily - think SCOBY snacks and other kombucha foods.



    Hoping for a Halloween miracle


    Here I am, on All Hallows' Eve, twelve weeks from when I started to try to resurrect Dehydro on the 4th of August. In a mix of surprise and disappointment, I'm hoping the next full moon might reanimate Dehydro. I seem to have failed at playing Dr. Herbert West, at least for this go around...


    Stick with fresh cultures. Especially if you're new to brewing, and even moreso if you want to start a brew and drink 'buch before a few months have passed.

  • Has my SCOBY gone bad? Correct Kombucha Brewing Temperatures and more


    For many first time brewers, receiving a warm SCOBY culture in the mail on a hot summers day can be disconcerting. “Shouldn’t live kombucha cultures be kept cold? How long has this been in the mail for? Is this SCOBY safe to brew with?”


    Propagating Kombucha Cultures KBBK's tried and true propagation system. No mold, no flies; no fuss, no muss!

    These understandable concerns can cause undue worry and frustration. You’ve patiently waited for your package to arrive, and are eager to start brewing – or you just got back from vacation to find out your kit has been sitting on the porch for days! What a shame it would be if your baby SCOBY had frittered away in your absence.


    Except in rare case of extreme weather conditions, SCOBYs will be totally OK to brew with if they have been out for a bit.

    The combination of the acidic nature of the nutritional liquid the SCOBY sits in and the bag’s airtight seal keeps mold and other ‘buch invaders at bay. The bigger issue at hand, as foreshadowed above, is extremely high or low temperatures that will either cook the culture (85º through 90ºF) or start to destroy its complex cell structure if it starts to freeze.

    SCOBY TEMPURA! Although Extremely hot temperatures are detrimental to your culture's health, they are also really tasty. Above is our SCOBY TEMPURA!!


    Remember! This is a living culture, and is not unlike humans in this way. Too hot and we sizzle up, too cold and the damage can be irreversible.

    KBBK propagation tent. KBBK's Propagation tent - kept warm with a mini-heater, and clear of dust or flies with a carbon air filter.

    Mid-70º’s to 80º's though, is the ticket. Give us a warm day and a nice breeze (SCOBYs love breezes, it keeps the flies away) and next thing you know we are all getting stuff done during the day and staying up all night. Just like the SCOBY.



    Kombucha is a stable beverage due to it's acidic nature, and its acidity is dependent on the plethora of pro-biotic bacteria having a warm environment to create acids like Glucaric and Gluconic acid, Acetic acid, Caprylic and Butyric acid.

    If your brew is below 70ºF, you run the risk of not maintaining a stable pH environment and expose your brew to mold!


    What the fridge is great for:

    Keeping your culture cold (~40ºF) when you are taking a brewers break.

    • Simply set your culture in a cup (depending on how big it is, you may want to add more or trim your SCOBY) of kombucha in a glass or ceramic bowl, cover it, and set it to the back of your fridge.
    • There it will hibernate, as its metabolic rate slows into a state of low activity.
    • You can keep it there for a couple months at a time, but it's best to give it a quick refresher every couple of weeks with a little jolt of fresh tea and sugar.

    Bottle Conditioning!

    You can also vintage your kombucha in the fridge for great lengths of time - the flavor can be as complex and delicious as great wine. Just remember:

    •  Use a bottle / cap with a good seal
    •  Label what your brew is, and what ingredients you used
    • Date it
    • Resist temptation! if you open it early on, you will loose some excellent fizz. Save it until you are ready to drink most of it.
    • Enjoy!


  • How to Brew Kombucha : A day by day Analysis

    Day 1:How to Brew Kombucha

    To the right is my fresh brew! The tea and sugar has steeped and dissolved, and we have added the culture (floating in the background). We will be following it over the next couple days to see how a typical kombucha brew progresses.


    As your brew ferments, you will notice changes in the nute (nutritional starter). Most notably will be the formation of the new "baby SCOBY on the surface. This process begins in most brews between twenty-four and seventy-two hours.


    Small white patches will begin to form on the surface of the liquid, independent of the SCOBY you put in there. The first few days are an uneasy time for new brewers, and the new growth of SCOBY is often misconstrued as mold. For more info about mold, check here at our Brew FAQ.


    Day 2:

    We are still at the dawn of our ferment and must be patient. My starter SCOBY has floated back up which is totally OK ( so is a sunken SCOBY). It is very important during these early stages not to disturb or otherwise agitate the kombucha; one small wave can sink new formations, which slows the primary acidification process and increases the risk of mold.


    At this point you may have some questions or just want to know more on how to brew kombucha. What better way to learn-and-brew than dive into a good read? See our selection of brewing books here.


    I highly suggest for beginners our company's co-founder written book Kombucha! It's where a good chunk of this blog's body comes from. And for people who would like to expand their know-how on all other things fermented, I suggest The Art of Fermentation by Sandor Ellix Katz; a Michael Pollan / Harold McGee scientific break-down on all that bubbles. True Brews by Emma Christensen, on the other hand, is a beautifully laid out guide on how to make and tastily enhance all that bubbles: cider, soda pop, beer, wine, sake, soda, mead, kefir, kombucha, and fruit wines.



    Days 3-4:

    SCOBY formation: As the culture matures, these spots of new growth will become thicker and wider, eventually joining together and becoming one whole party. Wheee! SCOBY Party! Give your brew a sniff - it is important to know the smells as well as the sights of your brew as it transforms.



    Day 5:

    Kombucha yeast Only Yeast! Nothing to worry about.

    See KBBK SCOBY-power in action! that's a lot of growth in just five days. Your brew may not be here just yet, so you may need to give it an extra day or two. So, it has formed it's signature celluloid patty, the SCOBY. If you do not see anything resembling the SCOBY in these pictures, you may be in trouble - ambient temperature could be too low and is slowing the culture's metabolism, or other brewing issues may have arisen. If you see dark patches or strange tentacle looking formations such as in the inset picture above, no need for alarm. This is just spent yeast, a natural bi-product of the fermentation process.  See our Brew FAQ for more info. Again, keep your brew covered! From the pictures it may seem that this is an open-air ferment, but it is just for visual reference.




    Day 6:

    Taste your Brew: When the new baby SCOBY has spread across the entire surface of your brew and started to thicken, you should give your 'buch a taste. This will usually be in the three- to six-day range but can take longer depending on the strength of your culture, how long you have been brewing in that location, the type of tea and sugar used, and the temperature. Lots of changes have already occurred in your brew at this point and the flavor will give you an idea of how much longer you will want to brew your ferment. Just make sure that if you dip something into your 'buch, it is clean.

    As long as your brew is healthy and progressing normally, it's always safe to drink from the nute stage all the way through to vinegar.

    Some ideas on how to get a sip:

    • Stick a straw under the surface of the SCOBY
    • Use a clean shot glass to gently push the SCOBY down and scoop a little from the surface
    • Use a Thief! These are the professional brewers sampler. (Available here)

    A pH indicator measures the activity of hydrogen ions in a solution. The more free-floating hydrogen ions there are, the lower pH will be, indicating a higher acid profile. For the kombrewer with pH indicator strips, your buch will be ready on the sweet side at a pH of 3.1 and on the sour side at a pH of 2.7.



    Days 7-9:

    Behold, the magic of fermentation! You have just learned how to make kombucha. Millions of microorganisms in the SCOBY are happily feeding off of sugars and tea nutrients, breaking down alcohols, and multiplying. This pro-biotic adventure has come full circle.

    Unfortunately due to an accident, the jar broke before I could take a side shot. The second photo above is from a different brew, but is a similar and healthy SCOBY.

    When to bottle: Your brew, although young, is complete. Most one-gallon brews kept around 78ºF will have a nice balance of sweet and sour flavors at nine days. I like to bottle at about seven days in my kitchen when there is a little more sweetness than I would want to drink. This ensures that there will be enough sugar to produce effervescence in secondary fermentation after bottling. If you haven't yet picked up bottling equipment, I highly suggest our Pro-Bottler Package, it's six 32oz Amber Growlers, a brewers must-have Auto-siphon, and a mixed flavor pack with enough goodies to flavor all six of those Growlers.


    Whether you bottle your 'buch for some extra bubble or just pour out a cup straight-up, it's time to enjoy the pro-biotic and fizzy goodness that is home-brew kombucha. Feel it's not complete without a snazzy Kombucha Brooklyn Highball glass? Go ahead and deck out your glassware collection.

    Happy Brewing!


  • 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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