Re: RE: RE: continuous fermentation

[Guest guest]

Taste wise I haven't noticed any difference between a fresh cleaned brew and

a old " dirty " brew.

Hahaha well. I thank you for your wonderful information Ed. Sounds like that

old dirty brew works just fine.

Blessings to you, Myrna

[Guest guest]

Hi , I have not started the continuous brewing yet. I make my five

gallons in three one gallon and one two gallon jars. I am just now looking into

continuous brewing methods.

" May the Great and Wise Wolf guide your path " Myrna

[Guest guest]

Myrna,

I have a question about your continuous brew method. How thick does your SCOBY

become. The SCOBYs that I have as back-ups become one to two inches thick in

layers when I keep adding ferment to keep the SCOBYs alive. How far above the

bottom of the vessel is the tap? The standard sun tea jars that I have wouldn't

allow many dregs to settle to the bottom before you would get dregs out the tap.

[Guest guest]

My SCOBY'S get really thick in my continuous brewing method. Once a month I

clean out the bucket and peel the old part of the SCOBY off and leave only the

newest part. Be sure to clean everything including your hands with vinegar

before handling the SCOBY.

The spigot on my five gallon bucket is 3 " off bottom.

I do not wash my buckets with soap. I clean only with distilled white vinegar.

Robbie

Re: RE: RE: continuous fermentation

Myrna,

I have a question about your continuous brew method. How thick does your

SCOBY become. The SCOBYs that I have as back-ups become one to two inches thick

in layers when I keep adding ferment to keep the SCOBYs alive. How far above

the bottom of the vessel is the tap? The standard sun tea jars that I have

wouldn't allow many dregs to settle to the bottom before you would get dregs out

the tap.