Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 I wouldn't worry about the night time temps. It gets downright cold here at night my brews just keep on pluggin away. The problem with most well water in this part of the country is that almost all the sources are contaminated. The ground water is just way too close to the surface to be properly filtered. We used to be on well water here in the park, but were forced to use another source when they registered high levels of MCBE's ( I think thats what they called them) in our well water. There was a leak at a local gas station and it got into our water supply. Another well we used had high levels of nitrates ( not a good thing) Best thing would be to have your water tested, then you know exactly what is in it and whether you want to expose your brews to it. If you have a good well thats not contaminated and doesn't contain high levels of iron, lime, etc your scoby just might decide it likes it LOL Cut that scoby in half if you havent already, Do one brew with your well water and another with the mountain spring water. See for yourself which one it likes the best. Mountain spring water can be bought in bottles almost anywhere. I start with that, then reuse the bottles to fill with RO water that is available from a machine for 25 cents per gallon. The RO water is then used in my distiller and finally add a wee bit of seasalt for use with my brews. zoe > Hi All! > I am in day 3 of my first batch of KT. Thank you for the SCOBY and > the recipe Zoe! It has started to form a few bubbles and the SCOBY > rose to the top, and it smells great. It has been a little cold here > at night so last night I turned the oven on for a second and stuck > my brew (1 gallon iced tea jar) in there with the door closed and > today the weather is heating up again (92 degrees on the weather bug > pop-up), so it should be OK today. We are on a well for our water > supply. Zoe told me not to use well water and I also read it on the > Happy Herbalists website. I am curious as to where one would get > fresh spring water? The mountains once a week? Or bottled? Where > do y'all get your fresh spring water? And I'm just curious, why is > well water not good for brewing? Thanks! > Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 I wouldn't worry about the night time temps. It gets downright cold here at night my brews just keep on pluggin away. The problem with most well water in this part of the country is that almost all the sources are contaminated. The ground water is just way too close to the surface to be properly filtered. We used to be on well water here in the park, but were forced to use another source when they registered high levels of MCBE's ( I think thats what they called them) in our well water. There was a leak at a local gas station and it got into our water supply. Another well we used had high levels of nitrates ( not a good thing) Best thing would be to have your water tested, then you know exactly what is in it and whether you want to expose your brews to it. If you have a good well thats not contaminated and doesn't contain high levels of iron, lime, etc your scoby just might decide it likes it LOL Cut that scoby in half if you havent already, Do one brew with your well water and another with the mountain spring water. See for yourself which one it likes the best. Mountain spring water can be bought in bottles almost anywhere. I start with that, then reuse the bottles to fill with RO water that is available from a machine for 25 cents per gallon. The RO water is then used in my distiller and finally add a wee bit of seasalt for use with my brews. zoe > Hi All! > I am in day 3 of my first batch of KT. Thank you for the SCOBY and > the recipe Zoe! It has started to form a few bubbles and the SCOBY > rose to the top, and it smells great. It has been a little cold here > at night so last night I turned the oven on for a second and stuck > my brew (1 gallon iced tea jar) in there with the door closed and > today the weather is heating up again (92 degrees on the weather bug > pop-up), so it should be OK today. We are on a well for our water > supply. Zoe told me not to use well water and I also read it on the > Happy Herbalists website. I am curious as to where one would get > fresh spring water? The mountains once a week? Or bottled? Where > do y'all get your fresh spring water? And I'm just curious, why is > well water not good for brewing? Thanks! > Kim Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 Hi Zoe! OK, I won't worry about the nightime temps. We are supposed to get down to about 45 tonight here. When we first moved in here 12 years ago, a guy from the government came out and tested our well and said we had good water here because we were high on a hill. Well, that was 12 years ago and we have had some growth around here including a large nursery on the other side of the hill about 5 miles from our plot. We haven't had the water tested since, but when I first started out on my fish keeping hobby, I tested the water and we had slight elevations of nitrates. Of course no nitrates would be better. I should get it tested seriously. It just seems that other bills always seem to come first....... On the good side, we have a very deep well, almost 1,000 feet deep. Even though I have already started a brew is it OK to cut the SCOBY now? It won't disturb the SCOBY? When can I start tasting the KT? Thanks again! Kim Posted by: " zoe w " ilovegrafix@... ilovegrafix Sun Sep 30, 2007 2:55 pm (PST) <I wouldn't worry about the night time temps. It gets downright cold here at night my brews just keep on pluggin away. The problem with most well water in this part of the country is that almost all the sources are contaminated. The ground water is just way too close to the surface to be properly filtered. We used to be on well water here in the park, but were forced to use another source when they registered high levels of MCBE's ( I think thats what they called them) in our well water. There was a leak at a local gas station and it got into our water supply. Another well we used had high levels of nitrates ( not a good thing) Best thing would be to have your water tested, then you know exactly what is in it and whether you want to expose your brews to it. If you have a good well thats not contaminated and doesn't contain high levels of iron, lime, etc your scoby just might decide it likes it LOL Cut that scoby in half if you havent already, Do one brew with your well water and another with the mountain spring water. See for yourself which one it likes the best. Mountain spring water can be bought in bottles almost anywhere. I start with that, then reuse the bottles to fill with RO water that is available from a machine for 25 cents per gallon. The RO water is then used in my distiller and finally add a wee bit of seasalt for use with my brews. zoe> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 Hi Zoe! OK, I won't worry about the nightime temps. We are supposed to get down to about 45 tonight here. When we first moved in here 12 years ago, a guy from the government came out and tested our well and said we had good water here because we were high on a hill. Well, that was 12 years ago and we have had some growth around here including a large nursery on the other side of the hill about 5 miles from our plot. We haven't had the water tested since, but when I first started out on my fish keeping hobby, I tested the water and we had slight elevations of nitrates. Of course no nitrates would be better. I should get it tested seriously. It just seems that other bills always seem to come first....... On the good side, we have a very deep well, almost 1,000 feet deep. Even though I have already started a brew is it OK to cut the SCOBY now? It won't disturb the SCOBY? When can I start tasting the KT? Thanks again! Kim Posted by: " zoe w " ilovegrafix@... ilovegrafix Sun Sep 30, 2007 2:55 pm (PST) <I wouldn't worry about the night time temps. It gets downright cold here at night my brews just keep on pluggin away. The problem with most well water in this part of the country is that almost all the sources are contaminated. The ground water is just way too close to the surface to be properly filtered. We used to be on well water here in the park, but were forced to use another source when they registered high levels of MCBE's ( I think thats what they called them) in our well water. There was a leak at a local gas station and it got into our water supply. Another well we used had high levels of nitrates ( not a good thing) Best thing would be to have your water tested, then you know exactly what is in it and whether you want to expose your brews to it. If you have a good well thats not contaminated and doesn't contain high levels of iron, lime, etc your scoby just might decide it likes it LOL Cut that scoby in half if you havent already, Do one brew with your well water and another with the mountain spring water. See for yourself which one it likes the best. Mountain spring water can be bought in bottles almost anywhere. I start with that, then reuse the bottles to fill with RO water that is available from a machine for 25 cents per gallon. The RO water is then used in my distiller and finally add a wee bit of seasalt for use with my brews. zoe> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 1000 ft- wow thats highly unusual around here, should be deep enough to protect you from runoff I should think, but best to have it tested to be sure. Is that nursery uphill or downhill from you? Actually that would be my biggest worry what with all the pesticides and fertilizers. That scoby was huge- if you cut it now, it will disturb the baby but not the scoby. Not to worry the baby will start to form once you put it back in the pot. Actually you should probably cut that one in 4 pieces and start your own " hotel " sooon as your brew is finished. Tasting begins at 4-6 days ( your preference) but don't expect much on the first taste, its just a marker- will still be like sweet tea. That one typically brews in about 8 days. Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 zoe > Hi Zoe! > OK, I won't worry about the nightime temps. We are supposed to get > down to about 45 tonight here. When we first moved in here 12 years > ago, a guy from the government came out and tested our well and said > we had good water here because we were high on a hill. Well, that > was 12 years ago and we have had some growth around here including a > large nursery on the other side of the hill about 5 miles from our > plot. We haven't had the water tested since, but when I first > started out on my fish keeping hobby, I tested the water and we had > slight elevations of nitrates. Of course no nitrates would be > better. I should get it tested seriously. It just seems that other > bills always seem to come first....... On the good side, we have a > very deep well, almost 1,000 feet deep. Even though I have already > started a brew is it OK to cut the SCOBY now? It won't disturb the > SCOBY? When can I start tasting the KT? > Thanks again! > Kim > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Sun Sep 30, 2007 2:55 pm (PST) > <I wouldn't worry about the night time temps. It gets downright > cold here at night my brews just keep on pluggin away. > The problem with most well water in this part of the country is > that almost all the sources are contaminated. The ground water is just > way too close to the surface to be properly filtered. We used to be > on well water here in the park, but were forced to use another source when > they registered high levels of MCBE's ( I think thats what they > called them) in our well water. There was a leak at a local gas > station and it got into our water supply. > Another well we used had high levels of nitrates ( not a good thing) > Best thing would be to have your water tested, then you know > exactly what is in it and whether you want to expose your brews to > it. If you have a good well thats not contaminated and doesn't > contain high levels of iron, lime, etc your scoby just might decide > it likes it Cut that scoby in half if you havent already, > Do one brew with your well water and another with the mountain > spring water. See for yourself which one it likes the best. > Mountain spring water can be bought in bottles almost anywhere. I > start with that, then reuse the bottles to fill with RO water that > is available from a machine for 25 cents per gallon. The RO water is > then used in my distiller and finally add a wee bit of seasalt for use with my brews. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 30, 2007 Report Share Posted September 30, 2007 1000 ft- wow thats highly unusual around here, should be deep enough to protect you from runoff I should think, but best to have it tested to be sure. Is that nursery uphill or downhill from you? Actually that would be my biggest worry what with all the pesticides and fertilizers. That scoby was huge- if you cut it now, it will disturb the baby but not the scoby. Not to worry the baby will start to form once you put it back in the pot. Actually you should probably cut that one in 4 pieces and start your own " hotel " sooon as your brew is finished. Tasting begins at 4-6 days ( your preference) but don't expect much on the first taste, its just a marker- will still be like sweet tea. That one typically brews in about 8 days. Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 zoe > Hi Zoe! > OK, I won't worry about the nightime temps. We are supposed to get > down to about 45 tonight here. When we first moved in here 12 years > ago, a guy from the government came out and tested our well and said > we had good water here because we were high on a hill. Well, that > was 12 years ago and we have had some growth around here including a > large nursery on the other side of the hill about 5 miles from our > plot. We haven't had the water tested since, but when I first > started out on my fish keeping hobby, I tested the water and we had > slight elevations of nitrates. Of course no nitrates would be > better. I should get it tested seriously. It just seems that other > bills always seem to come first....... On the good side, we have a > very deep well, almost 1,000 feet deep. Even though I have already > started a brew is it OK to cut the SCOBY now? It won't disturb the > SCOBY? When can I start tasting the KT? > Thanks again! > Kim > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Sun Sep 30, 2007 2:55 pm (PST) > <I wouldn't worry about the night time temps. It gets downright > cold here at night my brews just keep on pluggin away. > The problem with most well water in this part of the country is > that almost all the sources are contaminated. The ground water is just > way too close to the surface to be properly filtered. We used to be > on well water here in the park, but were forced to use another source when > they registered high levels of MCBE's ( I think thats what they > called them) in our well water. There was a leak at a local gas > station and it got into our water supply. > Another well we used had high levels of nitrates ( not a good thing) > Best thing would be to have your water tested, then you know > exactly what is in it and whether you want to expose your brews to > it. If you have a good well thats not contaminated and doesn't > contain high levels of iron, lime, etc your scoby just might decide > it likes it Cut that scoby in half if you havent already, > Do one brew with your well water and another with the mountain > spring water. See for yourself which one it likes the best. > Mountain spring water can be bought in bottles almost anywhere. I > start with that, then reuse the bottles to fill with RO water that > is available from a machine for 25 cents per gallon. The RO water is > then used in my distiller and finally add a wee bit of seasalt for use with my brews. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 This temp thing is great to know. We have the temp set 75º during the summer, but the winter it is 69-70º in here. Zoe, my KT is really going to town! I have 2 gal brewing now...can't get enough of the stuff! Thanks, Bette zoe w <ilovegrafix@...> wrote: > >Yea it gets down to 40-45 here all the time at night- scoby doesn't >seem to mind a bit. I never turn my heat on until the daytime temp >drops below 60 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 This temp thing is great to know. We have the temp set 75º during the summer, but the winter it is 69-70º in here. Zoe, my KT is really going to town! I have 2 gal brewing now...can't get enough of the stuff! Thanks, Bette zoe w <ilovegrafix@...> wrote: > >Yea it gets down to 40-45 here all the time at night- scoby doesn't >seem to mind a bit. I never turn my heat on until the daytime temp >drops below 60 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Unless its below freezing I have never known my KT to complain about the weather. Kefir on the other hand is quite sensitive. zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. > Zoe, my KT is really going to town! I have 2 gal brewing now...can't > get enough of the stuff! > Thanks, > Bette > zoe w <ilovegrafix@...> wrote: >>Yea it gets down to 40-45 here all the time at night- scoby doesn't >>seem to mind a bit. I never turn my heat on until the daytime temp >>drops below 60 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Unless its below freezing I have never known my KT to complain about the weather. Kefir on the other hand is quite sensitive. zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. > Zoe, my KT is really going to town! I have 2 gal brewing now...can't > get enough of the stuff! > Thanks, > Bette > zoe w <ilovegrafix@...> wrote: >>Yea it gets down to 40-45 here all the time at night- scoby doesn't >>seem to mind a bit. I never turn my heat on until the daytime temp >>drops below 60 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Congratulations ! Another convert. Sure wish I could get my co-workers on it. Actually one of them is, but she can't brew it at home- she has one of those husbands who would throw her brew in the trash. so I take her a bottle on the days we work together. She made it in the 80's so was familiar. The rest just go ewwwww and turn up their noses. LOL zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. > Zoe, my KT is really going to town! I have 2 gal brewing now...can't > get enough of the stuff! > Thanks, > Bette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Congratulations ! Another convert. Sure wish I could get my co-workers on it. Actually one of them is, but she can't brew it at home- she has one of those husbands who would throw her brew in the trash. so I take her a bottle on the days we work together. She made it in the 80's so was familiar. The rest just go ewwwww and turn up their noses. LOL zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. > Zoe, my KT is really going to town! I have 2 gal brewing now...can't > get enough of the stuff! > Thanks, > Bette > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 I have the heat at 68* right now and my fingernails are purple! I am going to try and be patient for the house to warm up a bit more on it's own. I get jealous seeing people run around in short sleeves at 70*. LOL I am comfy with an outside temp of 80* and inside at 72*. I think it has to do with the Lyme disease, because I know the purple fingers/toes are from it causing Raynaud's. I was keeping the temp just a mite lower during the nights, but then decided against that so my kombucha would be comfortable. LOL Certainly don't want to mess up and be without kt (continuous brewing)! jan > > > > Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 > > zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 I have the heat at 68* right now and my fingernails are purple! I am going to try and be patient for the house to warm up a bit more on it's own. I get jealous seeing people run around in short sleeves at 70*. LOL I am comfy with an outside temp of 80* and inside at 72*. I think it has to do with the Lyme disease, because I know the purple fingers/toes are from it causing Raynaud's. I was keeping the temp just a mite lower during the nights, but then decided against that so my kombucha would be comfortable. LOL Certainly don't want to mess up and be without kt (continuous brewing)! jan > > > > Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 > > zoe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 when we first moved here, we had a 285 ft. well, then we had that major drought so we had to drill a deeper well. Now we have a huge reservoir (Domenegoni dam) a few miles from us that should keep us in water. But I wonder if that will have an impact on water quality. I believe watercraft (gas and oil engines) are allowed to be on the lake. The nursery is downhill from us in the valley between our hill and the next hill. Still, must get it tested. From everything I have been reading on here, I would like to do continuous brew. I have a large water cooler (5 gallon) that I was thinking of using. You know the kind they use at ball games, I think it is or Igloo or somethink like that. Is that an OK container to use? It is insulated. But if I use a container that big how would I be able to do the 20% starter? Should I just go a little at a time until I build up to the 5 gallons? I don't know if I will be able to save that much tea from my first brew! That would be all of it! Posted by: " zoe w " ilovegrafix@... ilovegrafix Sun Sep 30, 2007 9:10 pm (PST) <1000 ft- wow thats highly unusual around here, should be deep enough to protect you from runoff I should think, but best to have it tested to be sure. Is that nursery uphill or downhill from you? Actually that would be my biggest worry what with all the pesticides and fertilizers. That scoby was huge- if you cut it now, it will disturb the baby but not the scoby. Not to worry the baby will start to form once you put it back in the pot. Actually you should probably cut that one in 4 pieces and start your own " hotel " sooon as your brew is finished. Tasting begins at 4-6 days ( your preference) but don't expect much on the first taste, its just a marker- will still be like sweet tea. That one typically brews in about 8 days. Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 zoe> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 when we first moved here, we had a 285 ft. well, then we had that major drought so we had to drill a deeper well. Now we have a huge reservoir (Domenegoni dam) a few miles from us that should keep us in water. But I wonder if that will have an impact on water quality. I believe watercraft (gas and oil engines) are allowed to be on the lake. The nursery is downhill from us in the valley between our hill and the next hill. Still, must get it tested. From everything I have been reading on here, I would like to do continuous brew. I have a large water cooler (5 gallon) that I was thinking of using. You know the kind they use at ball games, I think it is or Igloo or somethink like that. Is that an OK container to use? It is insulated. But if I use a container that big how would I be able to do the 20% starter? Should I just go a little at a time until I build up to the 5 gallons? I don't know if I will be able to save that much tea from my first brew! That would be all of it! Posted by: " zoe w " ilovegrafix@... ilovegrafix Sun Sep 30, 2007 9:10 pm (PST) <1000 ft- wow thats highly unusual around here, should be deep enough to protect you from runoff I should think, but best to have it tested to be sure. Is that nursery uphill or downhill from you? Actually that would be my biggest worry what with all the pesticides and fertilizers. That scoby was huge- if you cut it now, it will disturb the baby but not the scoby. Not to worry the baby will start to form once you put it back in the pot. Actually you should probably cut that one in 4 pieces and start your own " hotel " sooon as your brew is finished. Tasting begins at 4-6 days ( your preference) but don't expect much on the first taste, its just a marker- will still be like sweet tea. That one typically brews in about 8 days. Yea it gets down to 40-45 here all the time at night- scoby doesn't seem to mind a bit. I never turn my heat on until the daytime temp drops below 60 zoe> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Practically speaking your continuous brew pot needs to have a spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. www.happyherbalist.com also sells a nice 5 gallon plastic container with spigot. At least one person on this list is using it. I would rather brew in glass or ceramic to tell you the truth, but those can get very expensive. O Wait, I think I misread your post. You are talking about 20% starter- where did that come from? I don't recall any instructions about 20% starter, that would be ridiculous on a 5 gallon container. Simple Pour about 16 oz of starter over the scoby to keep the mold out. You don't need the starter for the brew if you have a scoby. The starter is there to protect the scoby from mold. If you have no scoby - Then you need the starter and the more the better. A scoby will eventually form, but it takes a long time this way. If you don't have enough starter for the scoby then use some pasteurized vinegar. zoe > when we first moved here, we had a 285 ft. well, then we had that > major drought so we had to drill a deeper well. Now we have a huge > reservoir (Domenegoni dam) a few miles from us that should keep us > in water. But I wonder if that will have an impact on water > quality. I believe watercraft (gas and oil engines) are allowed to > be on the lake. The nursery is downhill from us in the valley > between our hill and the next hill. Still, must get it tested. > From everything I have been reading on here, I would like to do > continuous brew. I have a large water cooler (5 gallon) that I was > thinking of using. You know the kind they use at ball games, > I think it is or Igloo or somethink like that. Is that an > OK container to use? It is insulated. But if I use a container that > big how would I be able to do the 20% starter? Should I just go a > little at a time until I build up to the 5 gallons? I don't know if > I will be able to save that much tea from my first brew! That would be all of it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Practically speaking your continuous brew pot needs to have a spigot at the bottom.- This is how you draw off your 20% without disturbing the scoby. Im not familiar with your coleman cooler - does it have a spigot? If Not could you install one? Five gallons would be the perfect size for you. I am alone here so 2.5 gallons works well for me. www.happyherbalist.com also sells a nice 5 gallon plastic container with spigot. At least one person on this list is using it. I would rather brew in glass or ceramic to tell you the truth, but those can get very expensive. O Wait, I think I misread your post. You are talking about 20% starter- where did that come from? I don't recall any instructions about 20% starter, that would be ridiculous on a 5 gallon container. Simple Pour about 16 oz of starter over the scoby to keep the mold out. You don't need the starter for the brew if you have a scoby. The starter is there to protect the scoby from mold. If you have no scoby - Then you need the starter and the more the better. A scoby will eventually form, but it takes a long time this way. If you don't have enough starter for the scoby then use some pasteurized vinegar. zoe > when we first moved here, we had a 285 ft. well, then we had that > major drought so we had to drill a deeper well. Now we have a huge > reservoir (Domenegoni dam) a few miles from us that should keep us > in water. But I wonder if that will have an impact on water > quality. I believe watercraft (gas and oil engines) are allowed to > be on the lake. The nursery is downhill from us in the valley > between our hill and the next hill. Still, must get it tested. > From everything I have been reading on here, I would like to do > continuous brew. I have a large water cooler (5 gallon) that I was > thinking of using. You know the kind they use at ball games, > I think it is or Igloo or somethink like that. Is that an > OK container to use? It is insulated. But if I use a container that > big how would I be able to do the 20% starter? Should I just go a > little at a time until I build up to the 5 gallons? I don't know if > I will be able to save that much tea from my first brew! That would be all of it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Zoe, I don't think kombucha complains much about anything. Guenther reports on p.38-39 at least 2 studies of temperatures of 95F (35C) as optimum. Several reports of poor performance under 73F (23C) Taste seems to be the obvious difference (not counting the formation of the mushroom) . Problem with taste is that it is human and subjective. There seems to be research into low temperature brewing but it appears to be in German mostly around the 1920's and in the Old German making translation hard. My opinion is that the gluconic acid may be suffering. Early last year I requested those that were doing cold brewing send me a sample and I would have it tested (for gluconic acid). A few people replied but no one sent me a sample. With winter coming on perhaps someone will try a cold ferment that can be tested! Peace Ed Kasper LAc. & family www.HappyHerbalist.com .................................... Re: First KT batch Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 8:58 am (PST) Unless its below freezing I have never known my KT to complain about the weather. Kefir on the other hand is quite sensitive. zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Zoe, I don't think kombucha complains much about anything. Guenther reports on p.38-39 at least 2 studies of temperatures of 95F (35C) as optimum. Several reports of poor performance under 73F (23C) Taste seems to be the obvious difference (not counting the formation of the mushroom) . Problem with taste is that it is human and subjective. There seems to be research into low temperature brewing but it appears to be in German mostly around the 1920's and in the Old German making translation hard. My opinion is that the gluconic acid may be suffering. Early last year I requested those that were doing cold brewing send me a sample and I would have it tested (for gluconic acid). A few people replied but no one sent me a sample. With winter coming on perhaps someone will try a cold ferment that can be tested! Peace Ed Kasper LAc. & family www.HappyHerbalist.com .................................... Re: First KT batch Posted by: " zoe w " ilovegrafix@... ilovegrafix Mon Oct 1, 2007 8:58 am (PST) Unless its below freezing I have never known my KT to complain about the weather. Kefir on the other hand is quite sensitive. zoe > This temp thing is great to know. We have the temp set 75º during the > summer, but the winter it is 69-70º in here. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Ed, what is your criteria for a " cold ferment " ? In other words how cold is cold for this experiment? zoe > Zoe, I don't think kombucha complains much about anything. > Guenther reports on p.38-39 at least 2 studies of temperatures of 95F > (35C) as optimum. Several reports of poor performance under 73F (23C) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 Ed, what is your criteria for a " cold ferment " ? In other words how cold is cold for this experiment? zoe > Zoe, I don't think kombucha complains much about anything. > Guenther reports on p.38-39 at least 2 studies of temperatures of 95F > (35C) as optimum. Several reports of poor performance under 73F (23C) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 I would be very interested in sending a sample for testing. Do you want any documentation on temperature during brewing? My life is centered around my food, so I am available to make as detailed a report as desired. Sue > > Zoe, I don't think kombucha complains much about anything. > Guenther reports on p.38-39 at least 2 studies of temperatures of 95F > (35C) as optimum. Several reports of poor performance under 73F (23C) > > Taste seems to be the obvious difference (not counting the formation of the > mushroom) . Problem with taste is that it is human and subjective. > > There seems to be research into low temperature brewing but it appears to be > in German mostly around the 1920's and in the Old German making translation > hard. > > My opinion is that the gluconic acid may be suffering. Early last year I > requested those that were doing cold brewing send me a sample and I would > have it tested (for gluconic acid). A few people replied but no one sent me > a sample. With winter coming on perhaps someone will try a cold ferment that > can be tested! > Peace > > Ed Kasper LAc. & family > www.HappyHerbalist.com > ................................... > > Re: First KT batch > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Mon Oct 1, 2007 8:58 am (PST) > Unless its below freezing I have never known my KT to complain about the > weather. Kefir on the other hand > is quite sensitive. > zoe > > > This temp thing is great to know. We have the temp set 75º during the > > summer, but the winter it is 69-70º in here. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 I would be very interested in sending a sample for testing. Do you want any documentation on temperature during brewing? My life is centered around my food, so I am available to make as detailed a report as desired. Sue > > Zoe, I don't think kombucha complains much about anything. > Guenther reports on p.38-39 at least 2 studies of temperatures of 95F > (35C) as optimum. Several reports of poor performance under 73F (23C) > > Taste seems to be the obvious difference (not counting the formation of the > mushroom) . Problem with taste is that it is human and subjective. > > There seems to be research into low temperature brewing but it appears to be > in German mostly around the 1920's and in the Old German making translation > hard. > > My opinion is that the gluconic acid may be suffering. Early last year I > requested those that were doing cold brewing send me a sample and I would > have it tested (for gluconic acid). A few people replied but no one sent me > a sample. With winter coming on perhaps someone will try a cold ferment that > can be tested! > Peace > > Ed Kasper LAc. & family > www.HappyHerbalist.com > ................................... > > Re: First KT batch > Posted by: " zoe w " ilovegrafix@... ilovegrafix > Mon Oct 1, 2007 8:58 am (PST) > Unless its below freezing I have never known my KT to complain about the > weather. Kefir on the other hand > is quite sensitive. > zoe > > > This temp thing is great to know. We have the temp set 75º during the > > summer, but the winter it is 69-70º in here. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2007 Report Share Posted October 1, 2007 > My opinion is that the gluconic acid may be suffering. Early last year I > requested those that were doing cold brewing send me a sample and I would > have it tested (for gluconic acid). A few people replied but no one sent me > a sample. Hi there all.... Well, unless I can rig a " hothouse " of some type for my brew jars I will be trying to brew at 60 degrees very soon, now. Gayle Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.