Can i sear steaks and burgers in tallow in the same house i live in a apartment and worried the smoke fumes from the meat will contaminate my batch? I had it happen when the kombucha was in the kitchen(batch tasted like smoke fumes) I placed it in a room and shut the door is it safe to sear a burger?(there will be smoke) outside the shut door submitted by /u/Key_Relationship5979 [visit reddit] [comments ..read more

Hi! This is my first time brewing kombucha, and theres no mold on my scoby but it looks weirdly lumpy and bubbly all over and the kombucha itself smells really vinegary, is this normal? I left it brewing for about a week. Thank you in advance! submitted by /u/raspberrywriters [visit reddit] [comments ..read more

This is a casual space for the r/Kombucha community to hang out: feel free to post about anything kombucha or brewing related. Questions from new brewers are especially welcome - no question is too big or too small! New to kombucha? Check out our getting started guide and FAQ. submitted by /u/AutoModerator [visit reddit] [comments ..read more

I just tried kombucha for the first time and love it. I’m not ready to make it myself yet and was wondering if anyone had recommendations. I’m planning a trip to Costco and Trader Joe’s Tuesday and was going to see if either of them sell it, but if the don’t I’ll check elsewhere. Thanks for any advice or suggestions you can provide me! submitted by /u/Time_Marcher [visit reddit] [comments ..read more

I am brewing kombucha using two different methods for brewing the tea side by side. In a one gallon glass jar I am making about one gallon of kombucha using 12 tea bags in three quarts of water. I will let the tea bags cold brew for 12 hours, overnight then add the one cup of sugar and SCOBY and additional water to make both glass jars equal. In the second one gallon glass jar I will use tea that was steeped in boiled water for 15 minutes, add one coup of sugar and when it cools add the SCOBY. The SCOBY was added to both gallon jars at the same time. This is now day two of F! and I cannot tel ..read more

So I’ve been brewing since Christmas and have not run into this problem before. my booch isn’t sweet anymore but it doesn’t have that acidic bite to it. It tastes very tannic, like an over brewed green tea with an almost metallicy aftertaste. I use a black and green tea blend that’s pre mixed and I’m getting to the end of the bag so maybe it’s just that there is more green? But that doesn’t explain the missing acidic taste. There is no mold and a decent amount of bubbles to my F1 so I know it’s fermenting. The pellicle is also very healthy looking but it’s been used in many batches so I’m not ..read more

https://www.reddit.com/r/Kombucha/s/7U9nE8aEWA How much truth to post above My batches have been coming out to sweet is it because im using two cups instead of 1 cup now? I tried making it with 1 cup and by day 5 it was done and next used two cups and it feels the sugar gets eating to fast before it has a chance to ferment correctly? submitted by /u/Key_Relationship5979 [visit reddit] [comments ..read more

submitted by /u/Flaky_Menu7527 [visit reddit] [comments ..read more

Hello! I started brewing Kombucha at the beginning of 2022. I had a good couple months, but I fell out of habit and it spoiled. I kept the other scoby, and kind of forgot it might expire. It is currently April 2024, and my scoby expired on “11/9/2022”. Should I throw it, or is it still usable? submitted by /u/Arlorosa [visit reddit] [comments ..read more

New brewer here. Genuine question is the type of water really that important? I used bottled blue spring water no idea if that’s good enough but it’s just what I had. Would tap water going to kill my scoby? submitted by /u/Little-Emphasis6625 [visit reddit] [comments ..read more