Re: Keeping the temp up for Fermentation

[Guest guest]

Maybe you could try a heat lamp, like the kind used for reptiles. For 12 years

I had an iguana (Xena, whom I loved dearly--she was killed by a falcon that

swooped on her in my back yard while getting her sunlight); and at night, when

she wasn't sleeping with me, she had this great purple heating bulb for

nighttime. Since the Kombucha needs to be in the dark, the dark but gentle heat

bulb may be a good alternative to all that other crazy stuff. Give it a try,

then share....

X-SAC

[Please, trim your tail, please, please!]

[Guest guest]

Maybe you could try a heat lamp, like the kind used for reptiles. For 12 years

I had an iguana (Xena, whom I loved dearly--she was killed by a falcon that

swooped on her in my back yard while getting her sunlight); and at night, when

she wasn't sleeping with me, she had this great purple heating bulb for

nighttime. Since the Kombucha needs to be in the dark, the dark but gentle heat

bulb may be a good alternative to all that other crazy stuff. Give it a try,

then share....

X-SAC

[Please, trim your tail, please, please!]

[Guest guest]

I have been using this method for four months noting that my scobies have been

multiplying now needing three 1-gal glass containers. I start my brew at 5.o ph

and finish at 3.o ph to 2.5 ph. product has been smoothing out

Vernon 

[Guest guest]

I have been using this method for four months noting that my scobies have been

multiplying now needing three 1-gal glass containers. I start my brew at 5.o ph

and finish at 3.o ph to 2.5 ph. product has been smoothing out

Vernon 

[Guest guest]

Hi Vernon

I have my cooler in operation now and I wonder what to do with the lid. Should

it stay propped so that air can get in there? I am afraid that if I keep it

down, the total lack of air flow will harm the growth of the scoby and kefir

grains.

How do you have yours set?

Lyn

>

> I have been using this method for four months noting that my scobies have been

multiplying now needing three 1-gal glass containers. I start my brew at 5.o ph

and finish at 3.o ph to 2.5 ph. product has been smoothing out

>

> Vernon 

>

>

[Guest guest]

Hi Vernon

I have my cooler in operation now and I wonder what to do with the lid. Should

it stay propped so that air can get in there? I am afraid that if I keep it

down, the total lack of air flow will harm the growth of the scoby and kefir

grains.

How do you have yours set?

Lyn

>

> I have been using this method for four months noting that my scobies have been

multiplying now needing three 1-gal glass containers. I start my brew at 5.o ph

and finish at 3.o ph to 2.5 ph. product has been smoothing out

>

> Vernon 

>

>