Guest guest Posted May 9, 2012 Report Share Posted May 9, 2012 Hi Modiste, i'm happy to hear you kombucha brewing is going really good. If you want to reduce the amount of yeast in a CB vessel, you could siphon some KT from the bottom. A lot of the yeast hangs out down there. - Woody Subject: new batch much better To: " original_kombucha " <original_kombucha > Date: Wednesday, May 9, 2012, 10:10 AM  Well my last tap of KT if you remember was quite sour. I decided to empty the cont brew, sterilized it, seperated the Scoby etc. There was a ton of yeast in the brew...I am guessing that is why it was so sour. So how does one keep the yeast to a lesser amount? For my new brew I used the better tea blend (loose instead of bags from the Kombucha Mama) along with some Silver Needle I had. It is a lot lighter in color, has a good fizz, and tastes really wonderful. I will be tapping some today and adding some more tea. Looks like my Pu-erh is here. Has anyone tried experimenting with Tulsi tea in Kombucha? Modiste Quote Link to comment Share on other sites More sharing options...
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