Re: Blessings everyone..i am new and doing 1st batch

[Guest guest]

In message <duleeb+qb5feGroups> you wrote:

> Hello Greetings and Blessings

> I have a question

> I live in the upper midwest,it is Winter weather and is it ok for the

> room temp to be at around 66? I dont turn my heat up so high...due to

> cost...some say it will take longer to ferment if cooler temps in the

> room...i just want to make sure this is not too cold as to be

> destroying anything benificial of it...

>

Hello P..... :-)

To reassure you that you are fine with that temperature (in Centigrade

it's almost 19!), my kitchen temperature goes even lower than that in

the night in winter and fluctuates between 57F (14C) and 66F (19 C),

depending on more or less arctic conditions outside ;-)

Yes, the brews tend to take longer than in the summer, between 10

and 14 days, but they are really delicious and, of course, beneficial.

The cooler temperatures advantages the bacteria side of the Kombucha

culture which is responsible for the end taste. If the yeast gets

more predominant in the warmer weather it can cause the brews to become

sour and very yeasty-tasting, if left uncontrolled.

So, be assure, all is well. Kombucha is a hardy beast and has a wide

tolerance of different temperatures in which it can successfully

produce KT.

Blessings,

Margret:-)

--

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Eternity is a long time to be wrong. Especially about Jesus.

[Guest guest]

>Hello Greetings and Blessings

>I have a question

>I live in the upper midwest,it is Winter weather and is it ok for the

>room temp to be at around 66? I dont turn my heat up so high...due to

>cost...some say it will take longer to ferment if cooler temps in the

>room...i just want to make sure this is not too cold as to be

>destroying anything benificial of it...

>

>P

Hello and welcome to the wonderful world of kombucha It's been 62 to 72

in my house this winter and yes, the batches take longer in cooler weather

but no beneficial nutrients will be lost at the temps you mention. As far

as anyone has been able to really say, the only real danger with

temperature getting too low is that fermentation would be so slow that

possibly some other organism could get a toehold. But at times my temps

here were actually in the low and mid 50s, and still no problems. I'm not

sure " too low " really exists. I haven't found it yet. Maddeningly slow

exists, for sure It's good to have a steady, adequate supply (AT ALL

TIMES! heh).

Hope this helps.

--V

s

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

No, it's not. I've tried brewing at that temp and it doesn't work very well.

All you need to do is make a brewing cabinet. Just get a small lamp and a

thermometer, and put the lamp inside a

cabinet. Run an extension cord out the cabinet and put the thermometer

inside the cabinet to monitor the temperature.

What I did was buy a couple of nightlights, some chandelier bulbs, tilting

plastic adaptor plugs, and use an old surge protector. I removed the bulbs

from the nightlights and replaced them with chandelier bulbs. The plug

adaptor tilts so that you can have the bulbs positioned vertically and not

horizontally touching the plastic plugs on the surge protector. The

temperature inside the cabinet rose to 80 degrees, perfect for a fast brew.

Too bad the air is too moldy here.

Re: Blessings everyone..i am new and doing 1st batch

>

>

>>Hello Greetings and Blessings

>>I have a question

>>I live in the upper midwest,it is Winter weather and is it ok for the

>>room temp to be at around 66? I dont turn my heat up so high...due to

>>cost...some say it will take longer to ferment if cooler temps in the

>>room...i just want to make sure this is not too cold as to be

>>destroying anything benificial of it...

>>

>>P

>

>

> Hello and welcome to the wonderful world of kombucha It's been 62 to

> 72

> in my house this winter and yes, the batches take longer in cooler weather

> but no beneficial nutrients will be lost at the temps you mention. As far

> as anyone has been able to really say, the only real danger with

> temperature getting too low is that fermentation would be so slow that

> possibly some other organism could get a toehold. But at times my temps

> here were actually in the low and mid 50s, and still no problems. I'm not

> sure " too low " really exists. I haven't found it yet. Maddeningly slow

> exists, for sure It's good to have a steady, adequate supply (AT ALL

> TIMES! heh).

>

> Hope this helps.

>

> --V

>

> s

>

> ~~~ There is no way to peace; peace is the way ~~~~

> --A.J. Muste

>

>

>

>

[Guest guest]

>No, it's not. I've tried brewing at that temp and it doesn't work very well.

>

>All you need to do is make a brewing cabinet. Just get a small lamp and a

>thermometer, and put the lamp inside a

The question asked was, does brewing at lower temperatures inhibit

healthful nutrients from forming in the KT. That answer is, no. The

question is also, is there anything wrong with brewing at 66 degrees, and

the answer there is also no, there isn't. If people find that they are

comfortable with their brew cycles at that temperature, then it's

working. If they are not, then they have the option of exploring warming

up areas specially. But if the question is, is there any harm in brewing

at lower temperatures, the answer is certainly, no.

I for one do not have the option of special warming lights or pads, even if

I wanted to, because I live off the grid and can't spare the

electricity. I think a better solution for a lot of people is simply to

brew more vessels and stagger them so that the longer brewing cycles will

still be yielding enough KT.

--V

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

>All you need to do is make a brewing cabinet.

-

For my incubator I use a Solid Rubbermaid laundry tub with a small goose neck

desk lamp using a 40 watt bulb.

The neck is bent over so the lamp is facing downward and I have 4 - I liter

[quart] Jars of KT brewing. I checked the temperature, and it's 26 C [ 78 F.]

and as the lid to the tub is left a couple of inches open, it cotainss the heat

but allows air circulation. It's in a basement room that is about 60. F.

It fermets properly at 10 -11 days.

Re: Blessings everyone..i am new and doing 1st batch

>

>

>>Hello Greetings and Blessings

>>I have a question

>>I live in the upper midwest,it is Winter weather and is it ok for the

>>room temp to be at around 66? I dont turn my heat up so high...due to

>>cost...some say it will take longer to ferment if cooler temps in the

>>room...i just want to make sure this is not too cold as to be

>>destroying anything benificial of it...

>>

>>P

>

>

> Hello and welcome to the wonderful world of kombucha It's been 62 to

> 72

> in my house this winter and yes, the batches take longer in cooler weather

> but no beneficial nutrients will be lost at the temps you mention. As far

> as anyone has been able to really say, the only real danger with

> temperature getting too low is that fermentation would be so slow that

> possibly some other organism could get a toehold. But at times my temps

> here were actually in the low and mid 50s, and still no problems. I'm not

> sure " too low " really exists. I haven't found it yet. Maddeningly slow

> exists, for sure It's good to have a steady, adequate supply (AT ALL

> TIMES! heh).

>

> Hope this helps.

>

> --V

>

> s

[Guest guest]

>The question asked was, does brewing at lower temperatures inhibit

healthful nutrients from forming in the KT. That answer is, no.

-

It's been my expereince that brewing at lower temperature gives a much Higher

bacteria to yeast ratio than brews in the mid to High 70s. This is anechdotal

and only my experience but if you have data indicating otherwise , I'd be

interested in seeing it.

rusty

Re: Blessings everyone..i am new and doing 1st batch

>No, it's not. I've tried brewing at that temp and it doesn't work very well.

>

>All you need to do is make a brewing cabinet. Just get a small lamp and a

>thermometer, and put the lamp inside a

The question asked was, does brewing at lower temperatures inhibit

healthful nutrients from forming in the KT. That answer is, no. The

question is also, is there anything wrong with brewing at 66 degrees, and

the answer there is also no, there isn't. If people find that they are

comfortable with their brew cycles at that temperature, then it's

working. If they are not, then they have the option of exploring warming

up areas specially. But if the question is, is there any harm in brewing

at lower temperatures, the answer is certainly, no.

I for one do not have the option of special warming lights or pads, even if

I wanted to, because I live off the grid and can't spare the

electricity. I think a better solution for a lot of people is simply to

brew more vessels and stagger them so that the longer brewing cycles will

still be yielding enough KT.

--V

[Guest guest]

>

> >The question asked was, does brewing at lower temperatures inhibit

> healthful nutrients from forming in the KT. That answer is, no.

> -

> It's been my expereince that brewing at lower temperature gives a

much Higher bacteria to yeast ratio than brews in the mid to High 70s.

This is anechdotal and only my experience but if you have data

indicating otherwise , I'd be interested in seeing it.

>

> rusty

I think the term here we are looking for is 'full spectrum'. We must

remember that the culture is actually a combination of many strains of

bacteria and many types of yeast that will respond differently to the

conditions under which they are produced. The conditions you use to

make your KT will affect your end product because certain strains

respond better to heat (as well as light) than others. Heat as well as

light will affect the 'full spectrum' of micro-organism you are able

to produce in your KT. Whether or not it is harmful or beneficial is a

matter of personal preference, and personal reaction. Those micro

organisms that are adapted to live at a warmer climate will produce

better in a warm environment and those that are from a more temperate

climate will produce better in a cooler environment.

I have found that the warmer the environment the faster the KT sours.

I personally do not want this to happen in a manufactured way because

I do not like the taste of a quickly souring brew. I prefer a brew

that tarts slowly, and like fermenting wine, it takes time.

I believe the seasons have their own benefits and that we should use

them to our advantage because like everything else in this beautiful

world they were designed with a purpose and benefit to the creatures

that inhabit this planet, including we humans. So I try not to

manipulate the environment too much, but use the KT that is produced

from the environment that is currently available. However I do not

live in the cold mid west or east coast so this is easy for me say and

my friends in those areas might be awfully quick to say

" that is easy for you to say little miss California sunshine!� " (LOL)

So having to use heating pads can be needed if that is all you can do

to keep the environment optimal. My mom who lives in a snowy area of

WA state uses a brewing cabinet that is insulated well and up high.

She heats her home only with wood heat so the environment does change

through out the day. She says though she likes the end results, so I

really think it is a matter of preference.

I know that the best brews I have ever made come from around 70 degree

temperatures. But if I have to choose between warmth or cold I would

take cold, because too warm makes it too sour to fast.

Kellie

[Guest guest]

No, I don't have any data otherwise, and my experience is the same, that

the bacteria side is stronger in the cooler brewing temps. But according

to Len, the beneficial acids are formed by the bacteria, thus my response

that nutrients are not lost if one brews at lower temps.

--V

> >The question asked was, does brewing at lower temperatures inhibit

>healthful nutrients from forming in the KT. That answer is, no.

>-

>It's been my expereince that brewing at lower temperature gives a much

>Higher bacteria to yeast ratio than brews in the mid to High 70s. This is

>anechdotal and only my experience but if you have data indicating

>otherwise , I'd be interested in seeing it.

>

>rusty

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste

[Guest guest]

No, I don't have any data otherwise, and my experience is the same, that

the bacteria side is stronger in the cooler brewing temps. But according

to Len, the beneficial acids are formed by the bacteria, thus my response

that nutrients are not lost if one brews at lower temps.

--V

> >The question asked was, does brewing at lower temperatures inhibit

>healthful nutrients from forming in the KT. That answer is, no.

>-

>It's been my expereince that brewing at lower temperature gives a much

>Higher bacteria to yeast ratio than brews in the mid to High 70s. This is

>anechdotal and only my experience but if you have data indicating

>otherwise , I'd be interested in seeing it.

>

>rusty

~~~ There is no way to peace; peace is the way ~~~~

--A.J. Muste