How To Brew Kombucha
I love kombucha and go through it quite quickly. Have you seen my series of post about kombucha: “Everything You Need To Know About Kombucha!”
This course has 4 lessons.
- What is kombucha and why it is so good for you. {Part 1}
- Learn how to brew kombucha with an easy step by step tutorial. {Part 2}
- What to do with kombucha after it is done brewing & how to bottle kombucha. {Part 3}
- How To Make “Soda” Kombucha And A collection of 50 kombucha recipes. {Part 4}
Let me first start by saying start with these first four lessons when starting out with kombucha! After you have some time and experience with kombucha, you may be inclined to start a continuous brew kombucha.
I’d like to share my experience with a continuous brew kombucha method, but first let’s define what the batch brew and continuous brew kombucha methods are.
What is Batch Brew Kombucha
When first starting out, you most likely will start out with the batch brew system. This is simply brewing a batch of kombucha and then drinking the entire batch.
When you are finished you brew an entirely new batch and continue on brewing this way in batches.
My family loves kombucha, so I would do 2 batches at a time (instructions above in the 4 post series). I was running out quickly and couldn’t brew it fast enough, so I thought I would try the continuous brew kombucha method.
What is Continuous Brew Kombucha
The continuous brew kombucha method is when you brew kombucha and then you allow it to ferment and then you drink what you want (draw off 25% at first, but then you can draw off the desired amount ) and then you replace the kombucha with the same amount that you drink with sweet tea. You can continuously draw off kombucha as you want to drink it and then you just replace that same amount with sweet tea.
So if I pour myself a bottle of kombucha (pictured above), then I would replace the kombucha with a bottle of fresh sweet tea. Make sense?
This has been described as a simpler method and you consistently have kombucha to drink on a daily basis…never running out.
Sounded great to me…so I gave it a shot.
How I Brewed My Continuous Brew Kombucha
I bought a continuous brew container with a spigot (This Is The One I Bought). Oh, I could see it already…I was going to love this new continuous brew kombucha method!
I put it together and brewed 2 batches of kombucha and put it in with some starter and a healthy scoby. I waited for 7-10 days and it was finished! I was careful to draw off 25% and brewed up a batch of sweet tea in the kettle to replace the tea.
I allowed the tea to cool and replaced it. I failed to see how this was any easier then batch 
brew, I still had to brew fresh tea. Now my husband is from the south (Savannah, Georgia) and we always have sweet tea in the fridge, so I thought this might work.
Why Continuous Brew Kombucha Did Not Work
But it didn’t work. As time went on (I tried this method for several months), I had a very hard time getting a consistent brew. I had read that sometimes it was too sweet, but for me, it turned to vinegar or became a VERY strong brew in a matter of two days.
I removed the extra scobies and started from scratch but could not get the desired brew that I was looking for. And let me tell you, it was no simpler, in fact, took more time in my opinion, then batch brew.
Between my husband and I, we were flying through sweet tea and I felt I was brewing sweet tea all the time, compared to when I was just doing the batch brew method.
Why I Choose Batch Brew Kombucha
So after a good effort at trying the continuous brew kombucha method, I have come to the conclusion that batch brew is a better fit for me and my family.
Here is why:
- You are only brewing tea every 7-10 days, with continuous brew kombucha I was brewing it every few days.
- Batch brewing offers a more consistent brew and has a better flavor than continuous brew kombucha in my opinion.
- Batch brew kombucha has more fizz in the second ferment when making kombucha soda. Continuous brew seemed a bit flat to me.
- The batch brew tastes better and I could more easily control the strength of the brew.
- With Batch brew, you just fix it and forget it! I felt with a continuous brew I was tending to it all the time.
- I now use the Glass Jar with Plastic Spigot for my 2 batches of batch brew kombucha! I love that container. Simpler to pour into the flip top kombucha bottles and really is so much easier to use!
Maybe the continuous brew kombucha method wasn’t my favorite because I couldn’t get the desired brew I was wanting, but for me…it just wasn’t the right fit and took to much time.
What has been your experience with batch brew versus continuous brew?
Halle –
Yet another great Kombucha post! I just keep finding myself coming back. I also really liked your article about Kombucha Smoothies 🙂
Jamie
I had the same issue. It wasn’t much easier than batch brew and my brews were either too sweet or way too vinegar-y. I prefer batch brew. Plus I like to have a few smaller jars going with different flavor teas!!
I am about to try water kefir soda, have you tried that yet? I am told you have a bubbly soda in 24-48 hours and it is delicious!
Hi! I was just reading about that and I want to try water kefir too 🙂
I make water kefir every day! We love it! it’s more like a champagne (without the alcohol content) I do still brew kombucha and I love them both, but I just couldn’t keep up so we could have some every day and water kefir has covered that beautifully! LOVE them both!
Hi Anna, you may be able to offer some advice re your kefir. I have 1/3cup grains which don’t seem to be doing much. It certainly isn’t fermenting in 24-48 hours as my milk grains would. Are you using straight sugar water or added fruit to the grains? Also do you use a cloth or secure lid? I’ve read so much conflicting advice that I’m just confused. At least my kombucha is behaving as it should! ?
I like brewing kombucha better than water kefir because it doesn’t take the constant monitoring that kefir does – which is another reason why I stick with batch-brewing rather than continuous! I like things that flourish under my benign neglect 🙂 This is probably the cause of my sourdough and gardening failures, lol!
So glad I’m not missing out by batch-brewing…We drink an absurd amount here – my husband will go through 4 gallons in one week.
I’ve heard that those glass jars with the plastic spigots should be avoided because the kombucha leeches out the chemicals in the plastic – what do you think?
Well you can’t use metal because that will interact negatively with beneficial bacteria. I made sure mine was BPA Free, so I would just make sure that the plastic is of high standards.
Stainless Steel doesn’t react with anything – to my knowledge. It’s used for human implants…
Normal stainless steel will rust when continuously submerged. Careful, don’t confuse surgical steel (a very specific type stainless) and normal stainless steel!
Hello HALLE COTTIS,
Does the kambucha liquid get stuck in the spigot because i bought many glass jar with plastic spigot and somehow the yeast particle always get stuck in it. Just wondering before i buy the one you got?
I also prefer batch brews., (but “more simpler” ? egad!)
I think you may have been led a little astray on the benefits of continuous versus batch kombucha brewing because, as you have seen, both methods are really quite similar in terms of their simplicity. The main benefits (that I have found) to brewing continuous instead of batch is that you can make a large quantity of kombucha at one time (using a very large glass vessel with a spigot, which you most likely will not want to empty and move scoby from each time), and the number of vessels you need to use is dramatically reduced, among other things. The total benefits may be different for each person, but those are the ones I noticed the most for me when I made the switch. As for the taste quality of your final brew, I find that I actually get a MORE consistent product with continuous brew since I am not moving the scoby from container to container, disturbing or upsetting the bacterial ecosystem. The key is using a special heating mat in cooler months depending on where you live, which keeps the brew at a consistent temperature between 70 and 80 degrees. This ensures that your brew will produce the correct balance of bacteria versus yeast (too cold gets very yeasty), and will predictably ferment in the same amount of time with each new batch.
The reason I love continuous brew so much is because I go through my kombucha so quickly once it has brewed that I need to brew a lot at one time so that I’m not waiting for the next batch to ferment. With one batch of continuous brew in my 2 gallon vessel, I can pour off about four large mason jars per vessel, while still leaving enough starter kombucha to begin the next batch. I then let my jars ferment sealed on the counter for two to three more days, adding in fruit or whatever other taste enhancing elements I like, then transfer to my fridge for storage.
The process of making the tea is relatively the same for each method: I boil about 4 cups of water, then split into two two-cup amounts and add each half to a glass jar with one cup of sugar. Once that dissolves I add my tea bags. Once cooled, I pour into a large glass container and bring up to 3 quarts with room temperature water. I then pour this into my continuous brew vessels if I’ve poured off enough to allow the entire amount. If I don’t need this entire amount yet, I pour in what I need and refrigerate the rest, adding to the brew vessel as needed.
When I brewed using the batch method, I found that I was going through a ton of glassware trying to keep up with my brewing since I had to change containers each time I was ready to make a new batch, and my product tasted different almost every single time. I also had to brew tea each and every time I started a new batch since I didn’t know how long it would be until the current one was ready, which meant I was brewing tea for every container of kombucha, whereas with continuous brew I’m only brewing tea every eight containers. So to me that is less work. Plus you don’t have to clean out the continuous brew container unless the spigot gets clogged or you decide to start using a different type of tea, whereas with batch brewing you have to clean out at least one container every single time you make a new batch or transfer the final product to a new container.
It all comes down to preference and what works for you. I tried both and found that I love continuous brewing far more than batch.
Thank you so much for your insight! 🙂
Hi Halle, I’m a Kombucha beginner. I’ve only brewed four baches now in a 1 gallon glass jar. I do want to make more because I’m going through it quickly but I do find brewing pretty easy with my 1 gallon glass jar. In fact, correct me if I’m doing so things wrong but with my Bach brew I don’t take out the SCOBY every time and clean the jar. I can handle lifting the 1 gallon jar so I just pour it into my second brew jar with a funnel and the SCOBY doesn’t move. I leave about a cup or so of the original kombucha in the jar to start the next brew. The SCOBY stays in the jar when pouring because it’s just a little bigger than the mouth of the jar and then after I’ve added the new tea and the SCOBY rises again to the top, I just wash and rinse my hands well and peel off a baby SCOBY each time and throw it way. Is that ok or will I have problems? Will I have a problem with the funnel which is plastic? I figure the kombucha is never sitting in the funnel for very long to have problems anyway.
After I bottled the Kombucha drink and put it in the fridge a Scoby would grow on top ,this is my second brew, and both have done it, can you tell me why? Does it matter, will it hurt anything, or us?
I was told this is a healthy brew if a scoby develops in your 2nd ferment. It is optional to consume; I choose to consume/swallow because the purpose is to get healthy bacteria into your gut to improve yur immune system…what better way?
Hello! I was almost convinced to go back to batch 😉 My continuous does tend to be vinegary … and not fizz as much.
Also I’ve noticed that a baby scoby tends to build before the fizz in the second fermentation…
Any suggestions?
thank you both 🙂
Some people love to eat the baby scoby from the second fermentation. It’s like a little gummy treat with your drink.
Oh Dear what can I say!! Even as a newbie it didn’t take me long to nail the recipe of a good consistent brew. My family goes through 3 litres of Kombucha a day and I have 2 jars which I draw from, I have it down to a fine art now. If I had to batch brew I would need to buy a whole lot of jars!
Hi. I’m just starting out and searching for as much info as possible. Have a Scooby growing in the pantry and it’s looking and smelling good, but it needs to go into a larger container and I’ve been wondering about continuous or batch. I was leaning more towards continuous and now I’ve read your post I’m wondering if you could share your recipe before I launch myself off into the bewildering kombucha land. Cheers.
Hi, great info.
I had a question about how you are making you tea – it sounds sooo much easier than what I’m doing currently. ( using loose tea and HUGE pot to boil way too much water which is tough to pour and strain etc etc)
You only brew 2 cups per 2 gallon container? with 8 tea bags per gallon/1c sugar? so 16 tea bags per 2 cups. then add the room temp water to bring up to the 3.5Q total 🙂 per gallon batch
My question is do we have to mix the water and the concentrated sweet tea? Cuz that sounds like an extra big jug or can I just add the 2 cup of sweet tea and the 3Q of water to the last brew tea and scoby??
This was very helpful. I am about to buy a CP vessel. The consumption in our house is too stressful so I’m
hoping this will solve the problem. Thank you for posting this for us.
I have been using the continuous brew method from the beginning but I think I do it like batch brewing without removing the SCOBY. I draw off all but about a cup-ish of the finished Kombucha and then fill the vessel with fresh tea. I do this exactly 7 days at a time as I find that this is pretty much exactly the sourness that I like. There has been a slight taste change as the weather has gotten cold but not really enough to bother me. I have been changing the flavoring to try and get my husband to drink more if it. My SCOBY got really big and I had to peel the top new one off and put the old one in a ziplock bag in the fridge. I did give my last one away straight out of the fridge and it is making great Kombucha for a friend. I find this easy and I almost never touch the SCOBY so I am less afraid that I will get mold or some other disaster that will damage my brew. All in all it was WAY easier to really do than it was to read about doing. If you are reading this and have not tried to make it; jump in!!!
This is what I do. I draw off just about all the kombucha once a week or so and fill it back up with tea. (I use two spigot jars) I don’t like having to touch my SCOBYs. I believe it keeps them “safer.” When the SCOBYs get really thick, then I peak them apart, but otherwise, I just leave them alone. It works very well for us, and I get quite a bit of fizz even without a second brew!
I appreciate the information you gave regarding continuous brew kombucha. I have only done the batch kombucha. I have been trying to understand what benefit there could be from continuous brewing. Your reasons seem valid to me so I don’t think that I will even try continuous brew. I like to make my kombucha every 7 – 10 days and then just forget about it. It really does seem like less work this way. And I like my kombucha to be consistent in flavor. Thank you.
One of the main benefits of continuous brew as I understand it, is that it takes more than 7 – 14 days for the full spectrum of beneficial enzymes to develop.
The Weston Price website recommends brewing a gallon of concentrated replacement tea & storing it in the refrigerator (good for about 2 weeks). You basically add 3/4 cup of the concentrate + 3 1/4 cup water to your continuous brew vessel. This would solve the problem of having to brew fresh tea every time.
Thank you Dee!! I will try this for sure!
Do you have a link for that? Or a recipe for the concentrate, including quantity of sugar with tea please?
Thanks!
According to The Kombucha Mama (kombuchakamp), continuous brew kombucha is more nutrient dense because of the fact that there’s always a good portion of the brew in the vessel and it has had a much longer time to ferment. I do both continuous and batch brewing and I definitely think continuous brewing is easier. I have a 2 gallon glass brewing vessel for continuous brew and the way I do it is I decant one gallon of the brew into my flip top bottles and then replace a gallon of the sweet tea and I let it go for a week to 10 days, depending on the weather. It’s very uncomplicated! But batch brewing is great too…it’s great to have different ways to brew!
I too follow kombucha mama.
And the continuous brew method. I fill my second brew bottles with fruits for flavor create new sweet tea n replace in the vessel. I have found the warmer weather speeds the process and green verse black tea. I now prefer green. The great thing is you have options to brewing and to flavoring …I am just happy to have made the commitment…enjoy! 🙂
Can you please tell me if the spigot for the glass jar you have linked is removable. I was thinking maybe it could be switched out for a wooden spigot, available from Kombucha Kamp.
Lindsay – the spigot on that container would be removable, but you can get comparable glass containers for less money than that. I bought two of this one: http://www.walmart.com/ip/Anchor-Hocking-2-Gallon-Heritage-Hill-Beverage-Dispenser-with-Chalkboard-Decoration/37406657 I just switched out the spigots that came with it for stainless steel ones that I bought on Amazon.
Yep it is a removable spigot.
I like to make full batches with my continuous brew container. To start, I make a gallon of sweet tea, and add my starter. After a week or so, you can use the spigot on the container to drain 3/4 of the kombucha directly into bottles. Then you can just brew another gallon of sweet tea and pour it over the leftover kombucha. Really, the best parts about the continuous brew method are the spigot on the brewing container and fewer dishes to clean