Guest guest Posted January 16, 2007 Report Share Posted January 16, 2007 Hi Guys, I've got chloramine treated tap water and have used it to brew kombucha for about 7 months. No negative effects on the brewing process were seen for about 3 months. Then, a noticeable decrease occurred in the SCOBY's growth and the probiotic health effects also decreased. I first attributed it to a decrease in the brewing temps with the onset of fall weather, so bought a heating pad and thermostat. But the problem continued. Using chloramine free water cleared up the problem. The yeast is very active and the probiotic health effects have returned in full force. An interesting photo of some bulk water treated with chloramine can be seen at: http://en.wikipedia.org/wiki/Chloramine It looks like some of the water I've seen around uranium mines. Regards Dennis Thinking, no more chloramines in my kombuca! Quote Link to comment Share on other sites More sharing options...
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