Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 ... they do dry out and turn brown on top sometimes.. that is why it is good to sprinkle top of scobies with acidic KT, and if you do not have any some distilled vinegar will do, this is no problem, unless you see fuzz on them,than it is mould..( yours does not sound like it!) tte > > > I'm pretty new at brewing, but after a few batches am getting great, carbonated KT direct from my brew jar in 9-10 days. My question is: the very dark brown spots on the scoby that are just appearing†" am I correct in presuming that this is the 'dead' scoby ? The bacteria clumps that have lived their life cycle and died? I have easily pulled these off, as I do not want anything 'decaying' or 'deconposing' in my brew... Am I on the right track here? Figured if it isn't alive and helping, it could hinder???? > ~~~janine~~~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 ... they do dry out and turn brown on top sometimes.. that is why it is good to sprinkle top of scobies with acidic KT, and if you do not have any some distilled vinegar will do, this is no problem, unless you see fuzz on them,than it is mould..( yours does not sound like it!) tte > > > I'm pretty new at brewing, but after a few batches am getting great, carbonated KT direct from my brew jar in 9-10 days. My question is: the very dark brown spots on the scoby that are just appearing†" am I correct in presuming that this is the 'dead' scoby ? The bacteria clumps that have lived their life cycle and died? I have easily pulled these off, as I do not want anything 'decaying' or 'deconposing' in my brew... Am I on the right track here? Figured if it isn't alive and helping, it could hinder???? > ~~~janine~~~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 The dark spots are under the SCOBY and within the gelatinous strands dangling...sort of encased in the slimy string. Very contained. About the size of a LaSeur pea, but not all 'shaped'. I rubbed one between my fingers, and it is soft. It resmembles the consistency and color of the " vein " contents of a shrimp, leading me to believe it is a coagulation of waste (dead bacteria) It seems as though some new bacteria gather round these pieces (as if to protect their precious food from these encapsulations). Really not a question, but would be happy to hear others views... ~~~janine~~~ On May 11, 2010, at 3:18 PM, " Jahjet " <jahjet@...> wrote: ... they do dry out and turn brown on top sometimes.. that is why it is good to sprinkle top of scobies with acidic KT, and if you do not have any some distilled vinegar will do, this is no problem, unless you see fuzz on them,than it is mould..( yours does not sound like it!) tte > > > I'm pretty new at brewing, but after a few batches am getting great, carbonated KT direct from my brew jar in 9-10 days. My question is: the very dark brown spots on the scoby that are just appearing†" am I correct in presuming that this is the 'dead' scoby ? The bacteria clumps that have lived their life cycle and died? I have easily pulled these off, as I do not want anything 'decaying' or 'deconposing' in my brew... Am I on the right track here? Figured if it isn't alive and helping, it could hinder???? > ~~~janine~~~ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 > The dark spots are under the SCOBY .... strands dangling... slimy string. Dear Janine, It's fine, it's normal, it's gory and unappetising looking, but it's actually the sign of a well working fermentation: Lovely slimy Ooglies! Have a look at some of mine : :-) http://www.therpc.f9.co.uk/family/scobygrow/home.html Nothing to worry about. Margret in the UK where it's almost bedtime! ;-) -- +------------------ Minstrel@... --------------------+ http://www.therpc.f9.co.uk/family/scobygrow/home.html http://bavarianminstrel.wordpress.com creation.com .. as in Adam all die, in Christ shall all be made alive .. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 At the Happy Herbalist website I saw photos of that stuff and, if my memory serves me, it is good stuff to have. Keep it. I'm waiting for mine to develop that. Kathleen The dark spots are under the SCOBY and within the gelatinous strands dangling...sort of encased in the slimy string. Very contained. About the size of a LaSeur pea, but not all 'shaped'. I rubbed one between my fingers, and it is soft. It resmembles the consistency and color of the " vein " contents of a shrimp, leading me to believe it is a coagulation of waste (dead bacteria) It seems as though some new bacteria gather round these pieces (as if to protect their precious food from these encapsulations) . Really not a question, but would be happy to hear others views... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 ... the dark spots in scoby could also be from tea pigmentation..what do you guys think? > > > > > > I'm pretty new at brewing, but after a few batches am getting great, carbonated KT direct from my brew jar in 9-10 days. My question is: the very dark brown spots on the scoby that are just appearing†" am I correct in presuming that this is the 'dead' scoby ? The bacteria clumps that have lived their life cycle and died? I have easily pulled these off, as I do not want anything 'decaying' or 'deconposing' in my brew... Am I on the right track here? Figured if it isn't alive and helping, it could hinder???? > > ~~~janine~~~ > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 ...you mean the baby scobies? mmm yes keep them! drink them.. > > At the Happy Herbalist website I saw photos of that stuff and, if my memory serves me, it is good stuff to have. Keep it. I'm waiting for mine to develop that. > > Kathleen > > > > > > The dark spots are under the SCOBY and within the gelatinous strands dangling...sort of encased in the slimy string. Very contained. About the size of a LaSeur pea, but not all 'shaped'. I rubbed one between my fingers, and it is soft. It resmembles the consistency and color of the " vein " contents of a shrimp, leading me to believe it is a coagulation of waste (dead bacteria) It seems as though some new bacteria gather round these pieces (as if to protect their precious food from these encapsulations) . Really not a question, but would be happy to hear others views... > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 ...you mean the baby scobies? mmm yes keep them! drink them.. > > At the Happy Herbalist website I saw photos of that stuff and, if my memory serves me, it is good stuff to have. Keep it. I'm waiting for mine to develop that. > > Kathleen > > > > > > The dark spots are under the SCOBY and within the gelatinous strands dangling...sort of encased in the slimy string. Very contained. About the size of a LaSeur pea, but not all 'shaped'. I rubbed one between my fingers, and it is soft. It resmembles the consistency and color of the " vein " contents of a shrimp, leading me to believe it is a coagulation of waste (dead bacteria) It seems as though some new bacteria gather round these pieces (as if to protect their precious food from these encapsulations) . Really not a question, but would be happy to hear others views... > > > > > Quote Link to comment Share on other sites More sharing options...
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