Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 In my continuous brew, the scoby builds on itself and continues to float. So that after several months my scoby is two inches thick, somehow, still floating on the surface of the tea. After a time, when I have to make a choice between scoby or tea, I remove all but a thin layer and continue with that. What I find slightly odd is that the new scoby layers form on top, as you would expect, but when the scoby is so thick, I don't quite understand how . I pour the new tea on top of the scoby layers, and when it is very thick, it hardly disturbs them, just percolates underneath, so there is no tea to speak of on top of the brew, but sure as night turns to day, a new layer forms. I expect it knows what it is doing and how. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 Hi , we usually refer to that process as continuous brewing, and because we're lazy we abbreviate it CB. The SCOBY in CB will keep getting thicker and thicker, many layers. It will stay around the top, floating like a life preserver, because there's so much co2 in and under it. As it gets thicker it will displace more KT, so you'll need to prune it every once in a while. - Woody Subject: continuous fermenting To: " Kombucha Forum " <original_kombucha > Date: Wednesday, August 1, 2012, 6:04 PM I have a question about continuous fermenting, if that is the correct phrase. What happens to the scoby when day-after-day we remove 16 oz. of kombucha? Does it continue to duplicate itself every week or so? If it forms at or falls to the bottom, will it get in the way of the spigot? Intuitive minds want to know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2012 Report Share Posted August 2, 2012 hi can someone simplify the cb method please as id like to try it but am a little apprehensive. thankyou To: original_kombucha From: voipophile@... Date: Thu, 2 Aug 2012 08:45:51 -0700 Subject: Re: continuous fermenting Hi , we usually refer to that process as continuous brewing, and because we're lazy we abbreviate it CB. The SCOBY in CB will keep getting thicker and thicker, many layers. It will stay around the top, floating like a life preserver, because there's so much co2 in and under it. As it gets thicker it will displace more KT, so you'll need to prune it every once in a while. - Woody Subject: continuous fermenting To: " Kombucha Forum " <original_kombucha > Date: Wednesday, August 1, 2012, 6:04 PM I have a question about continuous fermenting, if that is the correct phrase. What happens to the scoby when day-after-day we remove 16 oz. of kombucha? Does it continue to duplicate itself every week or so? If it forms at or falls to the bottom, will it get in the way of the spigot? Intuitive minds want to know. Quote Link to comment Share on other sites More sharing options...
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