Re: advice (yeasty brew)

[Guest guest]

In message <004101c6537f$6ad93690$670a0a0a@AnnsLaptop> you wrote:

> I am making my second batch of k-tea and it stopped smelling vinegary and

> started smelling yeasty and has very no bubbles. What happened? Is it

> salvageable?

Ann,

I'm only guessing here as I can't see your brew for myself, but it could

be that the yeast-side of your culture (culture being both scoby and

liquid) has sort of assumed a very domineering place.

If the yeast has become domineering it will take several batches to bring

the brew into balance again....

Place scoby in holding dish.

Throw away the yeast deposits on the bottom of the fermentation container

carefully avoiding mixing the yeasts into the liquid when you pour or

siphon the KT off.

Let the KT stand covered for a day and take your starter (to go with scoby)

from the top of this liquid, as the top is richer in bacteria.

OR you could try Rusty's more radical protocol which I paste out for you

here:

The protocol is to brew a batch for a week and then throw away the scoby

and strain the rest through a coffee filter and then let the strained tea

sit for 2 weeks and form a new scoby.

Use this scoby and the top part of the liquid for the renewed [balanced]

start.

And then try brewing a bit cooler.

If the yeast problem is very pronounced I would recommend the latter

Do by all means come back and discuss your case.

I can't see a reason why this should not be sorted eventually.

Best wishes,

Margret:-)

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