What's a Continuous Brew in the Kombucha world?

Continuous Brewing Kombucha in action

What is a Continuous Brew in the Kombucha world?

When we talk about Continuous Brewing, we don’t mean continuing the brewing of batches.

With the batch brewing method, every time you brew, you make a bunch of sweet tea and mix it with a little starter liquid (super sour kombucha), a sweet 9/1 solution (9 parts sweet tea and 1 part sour kombucha starter). After 1-2 weeks, the SCOBY and starter liquid work very, very hard and finally transform all that liquid into delicious kombucha tea.

With your Continuous Brew Kombucha System, you will only be refilling around 30% of the container with sweet tea nutrient solution, while 70% is your mature fermented kombucha and your SCOBY. That is a powerful 3/1 concentration in favour of your kombucha. It will take only two or three days to transform that relatively small amount of sweet tea into healthful amazing kombucha tea.

Continuous (kombucha) Brew is quick and enjoyable to make. How much you drink determines how much you put back in. If you think the kombucha has gotten too tart, drain some mature brew out and set it aside, then add more sweet tea mixture and you’ve instantly customised your homemade kombucha to your taste.

What are the Advantages of Continuous Brewing?

Advantages of Continuous Brewing Kombucha
  1. SAFER: Through fermenting and dispensing the kombucha in the same bottle, you eliminate most of the possibility of contamination that comes with batch brewing, where the SCOBY is extracted at each cycle.
  2. TASTIER: Unlike batch brewing methods, the Continuous Brew Kombucha System helps you to customise the flavour of your kombucha more easily. There is a more distinct sweet-tart balance. Furthermore, you can simply add a splash to any beverage.
  3. FASTER: From drinking to bottling to refilling, the Continuous Brewing System is simple and fast. You can harvest your kombucha every 2-3 days.

 

 

 

Increased Benefits from Continuous Brewing? Really?

If you have any medical problems, you should consult your doctor. I don't have a science degree, but I read a lot and I am still interested to learn more. So I went on a global quest and discovered these kombucha researchers in countries all over the world, all of whom are scientists. And they've discovered some interesting stuff in kombucha.

Although daily kombucha brews are safe, researchers discovered that when home-brewers allowed their kombucha to ferment for longer than 10-14 days, as you do in a Continues Brew kombucha System, an even greater number of beneficial acids formed in much higher concentrations than in shorter brewing cycles.

Surprisingly, some of the most beneficial acids for your wellbeing don't surface until two weeks into the fermentation phase. Some don't start fermenting until the 21st day. Not only will the acids be more fully expressed after you've started using your Continuous Brew, but the bacteria and yeast will also have more time to mature.

Researchers from all over the world have discovered that some of the acids present in more mature kombucha brews can successfully bind to toxins, allowing the body to flush them from the liver and gut more effectively than without drinking kombucha. As if bodyguards were escorting troublemakers from a nightclub and throwing them out on the street. Get out of here and never return!

You Just Leave the Continuous Brew to Ferment for a Long Time? Will My Kombucha Be Tasty?

I brew huge batches that take a long time to brew, but I also have Continuous Brews working at all times, so I'm never out of kombucha!!

Most people don't have the storage space or the patience to wait so long to drink fresh, delicious kombucha! The Continuous Brew kombucha method shines in this situation. Allowing the bulk of the brew to mature for longer periods of time while also cutting the flavour with small quantities of sweet tea at regular intervals to match your drinking schedule. That results in a well-mixed flavour that is both pleasing and provides the healthiest brew possible. It's like getting the best of both worlds!

Plus, the taste is extremely adaptable. Simply mix a few drops into your favourite juice. Pour quickly and cleanly into recycled bottles with fruit or ginger using the spigot. Enjoy kombucha straight from Jar with a few ice cubes in it!

Patience is a Virtue. Just Not Needed for Kombucha Continuous Brewing!

Will There be More Sugar in my Kombucha?

Isn't the sugar I put in the Continuous Brew going to end up in my final kombucha that I want to drink? In a nutshell, NO. The sugar will be easily absorbed by your Continuous Brew System. The explanation for this is that the yeast and bacteria within your Continuous Brewer have found a very happy home. Over time, a LARGE kombucha mother (SCOBY) will fill the jar, and a swarm of hungry bacteria will be waiting for a shower of sweet tea to quench their thirst.

The little helpers (bacteria and yeast) will get to work right away when you pour in the nutrient solution, and if you feed the Continuous Brew SCOBY after you've drawn off your servings for the day, they'll have 24-72 hours to finish off the sugar and turn the tea into young Kombucha. Your brew will mature quickly while still tasting great.

Want to know another great thing?

Excited to read more about Continuous Brewing Kombucha System

The Continuous Brew method, unlike batch brewing, needs very little cleaning. The risks of foreign bacteria, mould, or other infection are greatly decreased because you are leaving the SCOBY and all of its "residents" alone and simply dousing them with tea rather than taking the SCOBY out of the vessel.

Consider it for a moment. When you brew using the batch process, you must extract the new baby SCOBY and mother SCOBY to a glass bowl (or another glass container) each time you have a full brew, drain the freshly brewed kombucha into bottles, brew your new sweet tea concentrate, mix it with cold water, and then return the SCOBY once it has cooled back to room temperature. 

Simply mix up your sweet tea, wait for it to cool, and then pour it directly into your Continuous Brewer Kombucha System. The SCOBY is never touched and there's no need to keep an extra vessel on hand.

The beauty of the Continuous Brew is that when I pour in that sweet tea, the power of the remaining kombucha goes to work and accelerates my brew.

Taking Stock of the Continuous Brew Kombucha System's Benefits

  1. SAFER: Through fermenting and dispensing the kombucha in the same vessel, you eliminate most of the possibility of contamination that comes with batch brewing, where the SCOBY is extracted at each cycle.
  2. TASTIER: Unlike batch brewing methods, the Continuous Brew kombucha System helps you to customise the flavour of your kombucha more easily. There is a more distinct sweet-tart balance. Furthermore, you can simply add a splash to any beverage.
  3. FASTER: From drinking to bottling to refilling, the Continuous Brewing System is simple and fast. You pretty much have constant access to kombucha or can harvest your kombucha every 2-3 days.
  4. HEALTHIER: You took the time to read what the experts had to say! Longer brewing time equals a healthier you.

What Type of Vessel is Best to Use for Continuous Brew Kombucha?

The minimum size jar you should use is 8L. If your jar is smaller than that, you will find that your kombucha just does not ferment quickly enough. Once your brew vessel is 8L or bigger your kombucha brew starts to ferment different than in a 4L or smaller vessel. Plus if you have better-fermented kombucha in your jar, it helps to quickly convert all the new added sugars into beneficial acids. 

If you require an 8 litre brewing vessel or the 8 Litre Kombucha kit, simply check out our related products below.  

I hope that this blog has helped you to understand what a continuous kombucha brewing method is. 

Happy brewing 😊 

Karl 

 


    2 comments


    • Karl Herber

      Hi @Brad Mander
      You would get the fizz in your second ferment, by putting it into bottles.
      Check out this link for more Fizz and Carbonation in your Kombucha.
      https://karlkombucha.com.au/blogs/news/carbonation-tips-tricks-for-a-fizzy-kombucha-brew


    • Brad Mander

      Interesting article. I am brand new to brewing Kombucha. I didn’t see any mention of carbonation taking place with the continuous brewing system? Does it still happen in the large jars? At this stage I am going down the batch brewing line so I can experiment with the many wonderful different flavouring combinations. I am also after the fizz and drinking it out of bottles kept in the fridge. Who knows, I may go half & half in the future.!


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