where was that site re: balance?

[Guest guest]

Two batches ago was some of the best flavored KT I have made-- we scarfed it

down! However I neglected to write the date on the edge of the coffee filter I

covered the next batch with, and may have gone over my 8 day usual cycle. So

what I just poured up a couple days ago tasted just a little funny-- not really

vinegar-y, but just " off " a little. I was disappointed. I did everything the

same-- have sortof gotten in my routine, the way I like it.

Anyway, I noted that as it was fermenting, it had sections around the top of the

scoby that were more bubbly-- larger bubbles, more white. This current batch I

did on Tuesday, and it has the same bubbly sections around the top, and one has

a lot of brown ooglies; moreso than usual.

I'm wondering if the yeast/bacteria balance is off. (Anyone have other ideas?)

What was the site that discusses that balance, and how to correct it, if it's

out of whack?

Beth in north Alabama