SCOBY Care - 3 Things That Should NEVER be Done to a Kombucha SCOBY

YEABUCHA SCOBY care

The key to good home brew kombucha is the health and quality of your mother culture-- the Symbiotic Culture of Bacteria and Yeast that we call SCOBY. It is a cellulose disc that makes the fermentation process happen turning your sweet tea into kombucha. Home brew kombucha is made with just three ingredients. That is why we think the quality of your sugar, tea, and SCOBY really matter. Unfortunately not all SCOBY sources are equal. We believe these living cultures should be grown with the highest quality ingredients and in a loving and positive environment to promote SCOBY health. Here are 3 promises of what we, the YEABUCHA Sisters, will NEVER to do our SCOBYs - and what you should promise to never do either! 

Never dehydrate a kombucha SCOBY. We all know what happens when living things become dehydrated- we don't perform well. This is not just the case with humans, but for SCOBYs as well. While the brew liquid will eventually rehydrate the SCOBY is definitely at a disadvantage. If the SCOBY is able to rally and produce kombucha, there is a greater chance that  it may eventually become moldy. The bacteria will most likely not be able to reproduce at the necessary rate needed to achieve balanced fermentation, leaving you with a brew that has too much yeast. The bacteria and yeast work in a symbiotic (remember the “S” in SCOBY) relationship that must maintain a proper balance of bacteria and yeast for a kombucha brew to be powerful and effective.

Never freeze or refrigerate a kombucha SCOBY. SCOBYs are at their best in warm temps, we find 75-80 grows the best SCOBYs. This living culture can be negatively impacted by extremely hot and cold temps. We recommend our brewers keep their brew no cooler than 64 degrees. Yes, we think the fridge is too cold for a SCOBY. When a SCOBY gets cold the bacteria go to sleep. Without bacteria the fermentation process cannot occur. The good bacteria in kombucha also provide a layer of protection to your brew and can protect it from mold.  

Never cut a kombucha SCOBY down into mini or test tube sized culture. The size of your SCOBY matters. Just like continuous brewing makes SCOBYs that are too big and speed up the fermentation process to much, small SCOBYs can slow down the fermentation process. It is next to impossible to get a healthy brew going with such a small SCOBY. The diameter of the SCOBY should be similar to the diameter of your brewing vessel.  A successful brew undergoes two processes: respiration (aerobic) & fermentation (anaerobic), and these occur naturally as oxygen goes from being readily available in the very beginning to the oxygen being cut off as the new layer of cellulose forms a seal at the top of the culture. A tiny SCOBY will not be able to grow a layer big enough to foster the beautiful symbiosis that is necessary to brew flavorful and powerful kombucha. 

Big beautiful SCOBY Hotel by YEABUCHA

SCOBYs are very hearty cultures, which is why a quality sourced SCOBY is so important if you are going to home brew. We are committed to growing healthy SCOBYs at YEABUCHA! This sister run business happens because we want to support others and their health and wellness journey. Our SCOBYs are packaged right before they ship, which means they spend all their time in an ideal environment until we send them to you (they will never sit in a warehouse.)

We also know that our brewers grow SCOBYs each week and love to share. A wonderful perk of home brew is getting your family and friends involved. Kombucha naturally encourages sharing by continuously growing new SCOBYs. Just remember it's not just sharing but also preparing that is caring, so make sure you get an Everything but the SCOBY kit before you get a SCOBY from a friend or family. Find the right brew kit for you in our shop!


7 comments

  • Hi Maxwell, you ask a lot of great questions there. Home brewing can be confusing, and that is exactly why we created our homebrew kits and our tried and true, three step process. With the YEABUCHA Method, we can help you turn your current setup into a SCOBY Hotel, and help you brew consistently balanced brews that meet all of your carbonation, and Ph preferences. Our brewers have exclusive access into our brewing community where we answer on the spot questions. We’d love to have you!

    The YEABUCHA Sisters
  • Hey. I am doing kombucha at my home for a while, yet I still don’t know a regulation process of symbiosis.
    I noticed that sometimes it has lot of carbonation and sometimes not. Sometimes It get too strong with high pH while still lot of sugar and sometimes it’s just something else. I am trying to use particular type of tea and regulate sugar amount but still haven’t figure out dependency. So if you can explain. How sugar amount effects process or how amount of tea does it. My guess that more sugar provoke fast yeast growth and lot of tea – bacteria but I can’t be sure. I also would like to know the optimal proportion of each in order to speed up SCOBY growth. For now my scoby is very small, so I want to cultivate it asap.

    Maxwell
  • Hi Brenna, Is your sister a YEABUCHA brewer? If so, Great! Otherwise, we can’t speak for the ingredients or brew method that you may be following, but it sounds like maybe you forgot a step along the way? A new SCOBY, even if it is a thin layer, should grow along the top of your brew every batch. SCOBYs are living cultures and can be affected by the environment—temps or toxins in the air, the type of tea or sugar, the health of the mother SCOBY and amount of strong starter liquid, or the location of your brew. If you find that you continue to have SCOBY issues, we’ve got everything you may need to get up and going again! All of our kombucha kits come with our exclusive YEABUCHA Method of brewing in three simple steps, plus a community of brewers who can help speak to specifics.

    The YEABUCHA Sisters
  • I got a SCOBY from my sister who is also doing home brew. I’ve used the SCOBY for 3 brews, which have all turned out amazing, but have not had a new growth yet. Is there something else I should be doing??

    Brenna
  • How do you know if there is too much yeast?

    Danielle

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