If you love kombucha, but have been intimidated by the process, or have had trouble keeping up with all the jars and SCOBYs, this class is for you! In this class I'll teach you how to start your own continuous brew system to save you time, money, and headaches. This class is for anyone who drinks kombucha on a semi-regular basis. Contrary to popular belief, you don't have drink tons of kombucha to benefit from a continuous brew system. There are many advantages to continuous brew:

It is easier, requiring less maintenance and cleaning
Is less likely to get contaminated
It contains higher concentrations of beneficial acids and more diverse bacteria (than single batch brew)

This makes continuous brew a no-brainer in our household!

It is helpful to have a basic understanding of the kombucha making process for this class, but it is not necessary. We'll be going over everything you need to know.

In this class you're going to learn:

How to set up a continuous brew system
How to do primary ferment kombucha
How to do secondary ferment (flavored) kombucha
SCOBY trimming and maintenance
What to do with extra SCOBY's

Hope you join us and set up your own continuous brew system!

Music credit: "Psychedelicacy" by Doug Maxwell

Sources:

Crum, Hannah, and Alex LaGory. The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea. Storey Publishing, 2016.

Fermentaholics. “How to Brew Kombucha: Your #1 Guide to DIY Kombucha.” Fermentaholics, 19 June 2019, https://fermentaholics.com/how-to-brew-kombucha-at-home/.

Jennifer Rixey

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