Scoby or Not scoby

[Guest guest]

There is much legend about, and focus on, the scoby but it's not the reason

I brew.

I brew for the tea and use the tea for the restart for the next batch . The

only real value I've found in the scoby is in the new one forming at the top

as this helps seal the brew from airborne stuff and preserve the fizz. If I

want flat tea the scoby has no functional value but I like to bottle it and

have a champagney fizz, so I let the scoby form and hold in the

effervessence during the brewing process. BTW, I tried brewing on top of

the refrigerator, but the vibration of the running fridge let the fizz out.

Having said all that, there is an argument for a better fizz from a

'dirty brew', that has lots of scoby stuff in it. I have not found this to

be the case but some swear by it. I've brewed dozens in a row with clear

starter and no scoby. However, maybe I'm losing something that I don't know

about. Does anyone have any studies about the need for scoby to rebrew?

rusty

[Guest guest]

Rusty,

I don't think anyone has done a study or research on SCOBY DO or SCOBY

DON'T. Many have wondered the same thing, myself included. But whenever

it is discussed, I believe the bottom line is always that because we

don't know,it's best to use both just to be sure nothing is lost.

Who knows, maybe after Roussin recoups his costs from his past

research,

Maybe this will be one of the things he might address in future

research. [That's just a tiny hint ]

Luv, Sprite

" When you drink the water, remember the spring. "

 Chinese proverb

Check out my Kombucha Information page, it has links to all kinds of KT

info and more:

<A HREF= " http://www.geocities.com/ladyfangs.geo/Page5.html " >Sprite's

Kombucha Page</A>

[Guest guest]

rusty,

I use only brewed KT to start a new batch (I do not put in a SCOBY). This

works every time. I, also, brew KT for the health benefits of drinking the

tea. As cute as a SCOBY is, to me it is merely a by-product of brewing. I

do not mean to offend any of you folks who have an adoration for the SCOBY,

I only mean to say that I brew with an emphasis on the tea, not the SCOBY.

huehue

> There is much legend about, and focus on, the scoby but it's not the

reason

> I brew.

> I brew for the tea and use the tea for the restart for the next batch .

The

> only real value I've found in the scoby is in the new one forming at the

top

> as this helps seal the brew from airborne stuff and preserve the fizz. If

I

> want flat tea the scoby has no functional value but I like to bottle it

and

> have a champagney fizz, so I let the scoby form and hold in the

> effervessence during the brewing process. BTW, I tried brewing on top of

> the refrigerator, but the vibration of the running fridge let the fizz

out.

> Having said all that, there is an argument for a better fizz from a

> 'dirty brew', that has lots of scoby stuff in it. I have not found this

to

> be the case but some swear by it. I've brewed dozens in a row with clear

> starter and no scoby. However, maybe I'm losing something that I don't

know

> about. Does anyone have any studies about the need for scoby to rebrew?

> rusty