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What You Need To Know About Continuous Brew Kombucha

November 30, 2022by kombucha0

Once you’ve decided to make your Kombucha, then is the research. What type of brewing vessel will you choose to brew Kombucha? Which kind of sugar or tea to make use of? Should you choose the continuous brew technique or the batch method of brewing? There may be many things to think about and choose that shouldn’t have to be a nightmare. In this article, we will go over the continuous brewing process to help you simplify this portion of the process.


If you like Kombucha, you know that the tiny bottles of bubbly beverages you purchase at the supermarket could be expensive. However, if you prepare it yourself, it’s much less. You can also flavor it with fruits and herbs to make it uniquely your individual. This is even more convenient to make Continuous brew Kombucha.

What’s continuous beer kombucha?

Continuous brew Kombucha is a brewing method that lets you enjoy a constant supply of Kombucha. In contrast to batch brewing, carried out in containers, continuous brewing utilizes an extra large vessel equipped with a Spigot. This allows you to take a sip of the Kombucha you made whenever you want rather than all at once.

kombucha continuous brew vessel

Continuous brewing vessels will likely have a minimum of 2 gallons and come with a spillway. As the brewing vessel gets bigger, they become harder to transport the vessel. Therefore, they are usually placed on a table with a stopper, which makes it easier to bottle. Various vessels are made of ceramic, glass, and stainless steel (See this article for more information on using Kombucha in a metal vessel). Do you have the ability to use this vessel to make batch brewing? Yes. Even when you’re using it for continuous brewing, the sole distinction is the ratio of tea starter you’re employing.

What is the best way to choose the best “method” to use?

Three factors to take into consideration when selecting the best method.

  1. Are you looking for a spike? Buy wooden or stainless steel fixtures if you use a spigot to store your Kombucha in bottles. The majority of spigots you find in larger bottles are made of plastic, and they can release substances into your Kombucha in time.
  2. How much Kombucha can you drink each week? Do you exceed one gallon? If so, you might be interested in an ongoing brew vessel that ranges from two to three gallons (with the spigot), as it is too heavy for a ).
  3. Are you living in a warm or cold climate? In colder weather, you will struggle to keep your Kombucha.

What does it do?

Continuous brewing is an easy procedure that is quicker and more efficient than brewing batches of Kombucha. Start with a large amount of Kombucha. The majority of homebrewers agree that 2 gallons are sufficient. However, some make more.

Once the Kombucha is finished with its initial brewing process, produces a baby SCOBY, and gains a nice sweet-sour flavor, you can take around 1/3 of the brewed Kombucha. After that, you replenish the volume by drinking fresh tea and repeat this process indefinitely.

Benefits of Continuous Brew Kombucha

The continuous brew is a quick, efficient, low-maintenance method of making Kombucha at home. Both batch and constant brew-made Kombucha are delicious with that distinct sweet-sour flavor and offer the same benefits for nutrition but specific advantages of continuous brewing.

  • Continuous brews ferment more quickly and are a great choice. If you drink Kombucha regularly, it’s an excellent choice.
  • It is possible to brew in large quantities, which is why when you’re making a batch for your family (or consume a lot of alcohol yourself), You’ll save lots of effort.
  • It’s more nutritiously diverse. Beneficial acids are made later in fermentation, but they can make the drink too acidic. Since a brewing vessel that is continuously brewed has both old and young Kombucha, you’ll taste these acids, along with a more mild taste (1 ).
  • There’s less chance of contamination. Because you deal with the SCOBY less systematically by this technique, it is less likely to be contaminated by mold or other microbes.

Ingredients for Making Kombucha

Three primary ingredients are needed for brewing kombucha. Whether you prepare it in batches or a continuous brewing container, it will require a kombucha mother (also known as SCOBY), tea, and sugar.

  • A mother of Kombucha, also known as SCOBY, is the fermenting culture that takes sweetened black tea and transforms it into bubbly.
  • Also, you’ll need tea. Kombucha works best using black tea. However, it is possible to train your Kombucha mother to use teas like oolong, green, or any other tea.
  • Sugar is also required. Sugar feeds beneficial yeasts and bacteria within the SCOBY, transforming your tea into Kombucha.

Maintaining Continuous Brew Kombucha Recipe

Maintaining a continuous brew is easy after you’ve brewed an initial batch. It requires a bit of planning and a small amount of regular maintenance.

  • Allow your kombucha time to become settled inside the fermenter. Your Kombucha may require up to a week in the continuous brewer to create new SCOBYs before you can begin maintenance of your constant brew.
  • Stir the Kombucha thoroughly to achieve the best balance of microbial activity before removing any kombuchas and lifting the SCOBY. After that, mix the Kombucha using a wooden spoon to disperse the yeast and the bacteria.
  • Maintain 20 percent of the Kombucha in your brewer. So you’ll have plenty of yeast and bacteria to make any sweet tea that you mix in.
  • Always replace the drink you take off. If you drink off a quarter of a kombucha drink, replace it with one cup of sweet tea. If you drink one cup, you can return it with sweet tea.
  • Separate the layers of SCOBYs. Kombucha SCOBYs will continue to expand in your continuous maker, and you’ll have to break them up from time to time. You can offer additional SCOBYs to your friends or even compost them.
  • Clean the spigot in case it is blocked. Sometimes yeast can block the spigot, or an entirely new SCOBY could form inside the spigot. Then drain the Kombucha, remove the SCOBY, and clean the spigot using pipe cleaners or a tiny bottle brush until the water flows through it without restriction. Return the Kombucha and SCOBY to the maker.

Last Words

We hope you enjoy the article. We’ve provided enough information about continuous Brew Kombucha.


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