Why consider Continuous Brewing? It’s simple: I want you to brew Kombucha for a lifetime, and Continuous Brewing is by far the easiest method to maintain long term.
Here’s more about how the continuous brew method works. First, a large batch of KT is brewed and allowed to fully mature, usually taking 2-3 weeks. Once the first batch is complete, drink up to 30-40% of the Continuous Brew, then top-off with nutrient solution.
In a matter of days (rather than weeks) the brand new full batch of Kombucha is ready to drink. Bottle extra Kombucha and store in the fridge for later while more is brewing.
The flexibility of Continuous Brew is all made possible by the spigot. This allows you to draw off your Kombucha without disturbing the large SCOBY that grows on top of your brew. Without the spigot, using funnels and bottles while pouring straight from the vessel is likely to get messy.
By contrast with the all-in-one brewer/dispenser in Continuous Brew, you literally hold it under the tap and fill up the bottle. It couldn’t be easier.
Another benefit of the Continuous Brew method: the older a Kombucha brew gets, the more complex acids it contains. But when it’s old, it’s also very sour.
Continuous Brew combines some very old KT with some younger KT, meaning you get the best of both in a delicious mix.
Don’t get me wrong, the Batch Method is great. I do both and love them both. Batch brewing is a process, and I love being in touch with the process.
But for ease, savings, clean-up and health, Continuous Brew is definitely superior.
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Quick Continuous Brew Mini-FAQ
How does it work?
