Heads up, all you newbies

August 6, 2012

If you thought that you would spend a few hours to convert to the continuous

brewing method, think again, unless you are rich, but even then, maybe not just

a few hours.

First, you have to find the right jar with the right spigot. If you buy off of

the internet, you double your price because of shipping. Only one place I saw

specialized in continuous Kombucha brewing jars, and if you include the

shipping, then it is very pricy. Otherwise, when your jar gets to you in a week

or so, you have to inspect the spigot careful, perhaps even remove the spigot

from the jar, to make sure that it has no metal touching the drink. You could

go to ACE hardware, where I got my jar, and buy a jar that you know has a spigot

that is metallic, knowing that you are going to replace it anyway. My jar from

ACE is 2 gallons, so I am happy with that, and it was less than $22.00 and zero

dollars shipping. Now I will be buying a spigot from US Plastic Corp.:

Plastics assured me that this 3/4 " spigot will fit into a 3/4 " hole. Whatever

jar you eventually get, that is not already declared to be Kombucha continuous

brewing friendly, will have to have the spigot removed (easy) and the hole

measured, assuming that you did not get lucky with the spigot. Once you have

the measurement for the spigot hole, then you can go to US Plastic Corp. and

find the correct plastic spigot.

In this email I have saved you a great deal of grieve, time, gasoline, and

money.

(1) Look for a local source for a glass jar. At least 2 gallons or more would

be best. Buy the cheapest jar. Don't pay for fancy unless you are rich.

(2) Remove the spigot from the jar. If it is really non-metallic, then you are

home free. If it is metallic, then go to http://www.usplastic.com/ and find

one that will fit your jar. The inch designation for the part should match the

size of your hole. Slightly less is OK, like 1/32 " or even perhaps 1/16 " less

is OK. Right on is right on, according to the lady at US Plastic Corporation.

In my opinion, the continuous brewing method should be taught from the get-go.

The other method, which for purposes of brevity I shall call " the shitty

method " , should never be taught. The shitty method is costly, dangerous,

wasteful, time-consuming, and inefficient. I have a son to raise, a wife to

support, two absurdly adorable dogs who need almost constant love and affection,

a kefir operation, a house to keep, and a fermented veggie operation, all of

which need my attention. I don't need an inefficient kombucha operation that

costs me a lot of time and money and space.

, you devoted servant.

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