Kombucha--Keep the mother?

[Guest guest]

I have a question about making kombucha. Sometimes when it's time to

make a new batch, I find my kombucha has a big, robust looking mother

(the one I used to start that batch in the first place) and the baby

is just a thin 3mm film. I wonder if using the old mother instead of

the new baby would culture the next batch better (stronger, faster)

since it appears to be so robust and healthy. The baby looks so tiny,

like it's going to take a long time to make the next batch. What would

you recommend?

Thanks,

Gemma