Welcome to Kombucha Brooklyn!

Why We Never Use Dehydrated SCOBY

 

We receive quite a few emails regarding SCOBY health, and as a resultĀ an immense number of images and stories about home brews all over the world. The most common message we receive is on the topic of mold speculation and brew failure.

After digging a little deeper, it's frequently revealed that the brewer has started their brew with a dehydrated SCOBY. We did some of our own investigating using a very commonly procured dehydrated SCOBY and wrote about our results here.

 

Dehydrated SCOBY, left; KBBK SCOBY, right Click the image to view the blog Fresh SCOBY vs Dehydrated SCOBY

 

Our customers have made some adjustments after realizing the difficulty of brewing with a dehydrated culture, much like our customer Jonny:

 

Just wanted to say thank you. Wow the batch of buch that you gave me is exponentially better than the dehydrated scoby I got from the other company! Its even a little fizzy just like the stuff off the shelves and looks like its coming along fantastically . Thanks a million. -Jonny

After starting a brew with a freshly-grown SCOBY, things will move along swimmingly.

 

Photos of brews from a dehydrated SCOBY

 

Content below may not be suitable for some viewers. Viewer discretion is advised.

 

Kombucha Brooklyn

 

Kombucha Brooklyn Very weak SCOBY growth after weeks

 

Kombucha Brooklyn Moldy brew from a dehydrated SCOBY

 

Kombucha Brooklyn Look closely to see your future if you brew with a dehydrated SCOBY

 

Kombucha Brooklyn Inactive after weeks

 

Kombucha Brooklyn

 

Kombucha Brooklyn

 

Kombucha Brooklyn These cultures are definitely over-(dehyd)rated!

 

Kombucha Brooklyn A beautiful but dangerous art piece

 

So, start your kombucha brews with fresh SCOBY every time and save yourself the ignominy of a moldy brew and the pain of losing what once was a mother with a bright, wet future!

 

11 thoughts on “Why We Never Use Dehydrated SCOBY”

  • Jackie

    I started with a D hydrated Scooby. Hydrated it but now I have had two batches from two separate babies of the original that are moldy. I had to throw out everything and now I don't have any Scooby. Where would you recommend that I can't I skoopy?. Thank you very much. Jackie

    Reply
    • Eric Childs

      Hi jackie, sorry to hear it. Shoot us an email and we will send you a coupon code that you can use for one of our fresh SCOBY. You will love the kombucha you brew from them.

      Reply
  • Daniel

    I also started with a Dehydrated SCOBY and after 3-4 batches it still looks like the one above (Inactive after weeks). Should it take this long?

    Reply
  • Daniel

    I also tried the Dehydrated SCOBY and after 4 batches it never grew and now my current batch is moldy.

    Reply
  • Cheryl Brush-Elsinger
    Cheryl Brush-Elsinger January 10, 2017 at 5:57 pm

    I just started brewing with a dehydrated scoby. I had no idea! I now have a little thing with a dark center, which is separate from the original scoby. Could it be mold? How will i know? Should i pitch it all because i don't know? It did not seem fuzzy, or green, or black or blue. Seemed to have a brown thread hanging from it.

    Reply
    • Eric Childs

      Cheryl, many brews we have seen with dehydrated SCOBY dont mold but dont produce anything but yeast and acetic acid. Essentially yeast vinegar. You might be in that camp. Please let us know if you need help getting set up with a freshy!

      Reply
  • Rhonda Holmes

    Hello, would love a coupon code to purchase a SCOBY from you

    Reply
  • Cora

    Hi there. I made my last brew using a scoby I had kept in the fridge for a few weeks (as i wasnt going ro be able to brew for some time). The scobies were not dry but there wasnt much excess liquid/kombucha left...it had been absorbed i presume....but i put it in the tea brew regardless. I know i didnt have the amount of premade kombucha usually called for. It has taken a while to ferment, and my top scoby had brown gummy residue. It isnt mold, but do you think this is still ok?!

    Reply
    • Eric Childs

      Cora,It is important to use kombucha as well as SCOBY to lower the PH of your brew. You can send us a picture to our general email and we will take a look at it for you.

      Reply
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