The Complete Guide to Home Brew Kombucha by Mitch James Evenden

Author:Mitch James Evenden
Language: eng
Format: epub

Start your first continuous brew Kombucha.

The traditional method for brewing Kombucha is a continuous brew. The only real difference between continuous and batch brewing is the size of the fermentation vessel used, and the possibility to consume it more regularly. It’s very easy to set up and maintain and has several benefits you can’t find with a batch brew.

Pros of a continuous brew

A lot less maintenance, as cleaning can be done periodically instead of at the beginning of every new batch.

Adding new sweet tea mixture to a vessel already containing starter tea and scoby is far easier than starting a whole new container.

A continuous brew system allows your culture to grow in the healthiest environment for your scoby. Because you don’t need to move liquid to new containers and remove the scoby from the mixture, the ecological environment remains stable, allowing the bacteria and yeast to develop relatively undisturbed. This also means there is a more diverse range of bacteria, yeast, and acids produced.

Because the brew isn’t interfered with as frequently there is also a higher chance for a successful ferment.

It ferments much faster as there is a higher concentration of ready to go fermented liquid to sweet tea.

This method can provide a more consistent supply of Kombucha. Harvesting at periodic times makes this easy. E.g. once per week or once a month.

Continuous brews make it easy to reap the benefits of both short and long fermentation times. Generally, the finished product will be similar to a 3-week ferment time, roughly.

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