Press question mark to learn the rest of the keyboard shortcuts. The most concerning thing from the inexperienced kombucha brewer is usually dark coloured strings, blobs and patches hanging from the SCOBY. A brown yeast strand is visible – these are normal, but you still may like to remove them from time to time. Soooo, if you had a nice thick pellicle on top of a new batch, you're effectively choking it out, because in the beginning the yeast need oxygen to propagate. The bubbles in the surface of this SCOBY are relatively common – this is usually because of the gases released during the fermentation process. When you start a new batch of kombucha, the bigger the SCOBY, the better. Also the scoby has some holes in the body of it. If there are any growths that look fuzzy – either white, green, brown or black, then you have mould contamination. I have reduced the brew time to no more that 2 days after adding the new tea. In most cases the baby will have fused with the mother SCOBY, … Then … about 2 weeks later, my son and I were cleaning up the house and my husband asked if we were going to get rid of that jar of “failed” kombucha. I just used a very meaty scoby in my brew just now, it’s probably 6 months old and was sitting in a pungent vinegar if it’s own making. Smells ‘good’ though so will see how things go, I think it will come out nicely. Turns out, a SCOBY is really, really hard to kill. After 20 years of brewing his own beer and wine, and plenty of experience in using other food preservation fermentation techniques, he noted that there were still no bubbles rising to the top of the fermentation vessel. You can tell if a SCOBY is moldy by the presence of mold. We already know from our first blog posts – what a SCOBY is and tips for looking after a SCOBY. Brown colour is the result of tea tannin stains. I was really lucky and got a donor mother from a hardcore kombucha brewer. Always keep any unused SCOBYs in at least two cups of good, strong starter liquid. It doesn’t really matter where your SCOBY decides to hang out, as long as it’s not moldy and otherwise looks healthy. Don’t let your SCOBY get dehydrated. When we removed the SCOBY from the little jar, we saw some brown and black streaks on it. Mega-mom is an inch thick. After 2 brews (roughly 3 weeks), I've got 2 babies, one a nice rubbery, creamy 1/4" thick, and another about half that thickness, and a bit bubbly/ripply textured. “It’s probably not a healthy SCOBY,” he said. How Strong Was the Starter Liquid? Overnight. Fairly novice, but I am told to discard the darker layers. A pH of 3.5 or lower is best for preventing mold and creating an inhospitable environment for potentially harmful bacteria in your kombucha brew. When you chill the SCOBY for more than a few days, it will kill off all the healthy bacteria and yeast needed to brew kombucha. In November. A darker brown SCOBY might just mean that the SCOBY is older, and probably won’t work to brew kombucha. . We are prepared to offer prize winners an upgrade to other products – if you win but would prefer another kit, we can credit the RRP $42 against your preferred order. In either case, this is fine – keep them bonded together to brew your next batch of kombucha, or carefully separate them without using metal and try to avoid using your hands. We make sure our SCOBYs never touch metals. If you are based in Melbourne then we can organise an order pick up for you. This is the sort of SCOBY you will usually see in photos – but don’t worry if your SCOBY isn’t this pretty, it will still ferment quality kombucha for you.Note the square shape with rounded edges – the SCOBY will mould into the shape of the brewing container. a baby. It smelt too Kombucha Vinegary to be judged by it’s heinous appearances, just used a very meaty scoby in my brew just now, it’s probably 6 months old and was sitting in a pungent vinegar if it’s own making. When you’re given a new SCOBY, what do you look for? Notify me via e-mail if anyone answers my comment. A large SCOBY, grown in a big jar – it has also been stained by the tea. A healthy SCOBY mat is about ¼ to ½ inch thick. (Well, I said a prayer, anyway. Outside of mold and deep freezing, there really aren’t too many ways you can kill a SCOBY. Kombucha is a fermented, fizzy, tea-based drink made using a combination of bacteria and yeast. Freshly brewed SCOBY’s on its way for home deliv, Clean up the world weekend is here! It is cheap and easy to wrap everything in bubble wrap, but we actually care about the plastic waste epidemic around the world. Because we avoid plastics, our set up is more expensive, however it is totally worth it for BPA, BPS & phthalate free SCOBYs – and uncontaminated kombucha. If the SCOBY gets dried out, it might start to grow mold at worst, or at best, is ineffective for brewing. It came to me about 3/4" of an inch thick, and as big as a standard paper plate, folded in half. ), The next couple of days, my husband was not encouraged. This sub is for homebrewers and others who appreciate kombucha. Does a SCOBY Make a New SCOBY? I brew in two 2-gallon glass jugs and my scoby's are getting thick, close to 3" thick. Of all the things that couples argue about, I’ll bet the last one you’d ever think of is whether or not you have a healthy SCOBY in your kombucha jug. Up to 86 degrees F is great for kombucha brewing. New comments cannot be posted and votes cannot be cast. This has a large ‘mother’ SCOBY that has fused with the new ‘baby’. This is probably the biggest question for anyone who has just started making their own homemade kombucha – ‘what does a healthy SCOBY look like?’. Works great. I was really lucky and got a donor mother from a hardcore kombucha brewer. The scoby is actually in the tea itself. However, there are times where is may be difficult to tell if a SCOBY is normal, if it is healthy, and most importantly if your fresh, homemade kombucha is safe to drink. I even had enough to share with a friend! It might float at the top of the brewing vessel. Your email address will not be published. A healthy SCOBY is always white or light tan, or some shade in between. It might sink to the bottom. RO systems are expensive, but we think it is worthwhile in order to have the best SCOBY, and the healthiest kombucha possible. Ideal SCOBY thickness? Baby SCOBY can be only a few millimeters thick after the 7 days – within a few more batches they will grow thicker. It might even float right in the middle of the brewing vessel. Green tea SCOBYs usually will be a lighter colour than this. At best, you can expect a moldy brew with a formerly frozen SCOBY. You may have a few places that are a little bit transparent, but overall it should be cloudy and thick! . Often times tho, the pellicle will have nice yeast beards that you would probably want to keep, so I've often just torn it in half and tossed it back in. These are strands coming from the yeast – they are unattractive but normal. If you really want to get into it, check the pH of your starter liquid. Reverse Osmosis (RO) is the best way to filter out chemicals like chlorine and fluoride from our water supply. What Color Should a SCOBY be? Normal sugar also goes through pretty involved chemical processing which we prefer to avoid. By using our Services or clicking I agree, you agree to our use of cookies. Leave a comment here and share your tips and recommendations with us! The colour of this SCOBY isn’t an issue – that is just the result of stains from the tea. Once I bottle this next batch next weekend, I plan to thin them out a bit. Yeast strands fall off the SCOBY and float to the bottom (or float up to the top, if your SCOBY has taken a deep dive to the bottom of the fermentation vessel) and create a new yummy biological mat.