If you’re a kombucha brewer, you’ve definitely experienced yeast before. We get lots of questions about what that brown stringy stuff is that’s floating around your brew or growing along the bottom of your SCOBY.
Sometimes you might find your home brew lacking carbonation, but after plenty of exploded bottles, we promise home brew can be just as carbonated as store bought kombucha-maybe even more! If you’re looking to increase the carbonation of your home brew kombucha, check out 3 ways to boost those bubbles:
When we first dove into the world of home brewing kombucha we discovered there are two different methods: Batch Brewing (BB) and Continuous Brewing (CB). We quickly found our groove with batch brewing kombucha rather than the continuous brewing method. Before we get into WHY we love batch brews over continuous, we’ll explain the difference.
The good news is that nursing doesn’t mean you have to stop drinking your favorite fizzy, sweet and tart kombucha. Even better is that it will actually HELP with easing the stress and fatigue of new motherhood.
We get it, sometimes life just gets too busy and you can’t find the time for even your favorite hobby! The good news is kombucha is a hearty culture that is far more resilient than other live cultures (like kefirs which are super delicate).