Continuous Brewing Guide

You’ve crossed the threshold into Continuous Brewlands™—but this time, you’re no wide-eyed beginner. You’ve got the gear. You’ve chosen your path. Your pellicle is thick, your jar spigoted, and your intentions are pure.

If you’re continuous brewing, there’s little prep—your pellicle, older and wiser than the starter it came from, is already deep in its sacred work. But even the most seasoned cultures aren’t above a little oversight. Don your robes, take up your ledger, and inspect your SCOBY like any noble steward would.

 

If you’re sitting there in a tattered robe whispering, “Wait... what gear? What path?” hit pause and start at the beginning with our Kombucha Brewing 101 Guide.

 

If you're a weary traveler who meant to journey to the Batch Brewlands™ but took a wrong turn... worry not. The button below will will drop you exactly where fate intended.

 

SCOBY Maintenance: An Optional but Nobel Pursuit

Before your SCOBY embarks on its next sweet tea mission, let’s hydrate it, give it a bath, and patch up its outfit. This step is totally optional—you don’t need to do it every time. But with occasional maintenance, your SCOBY might just outlive civilization.

Assess the Liquid. This is where most of the SCOBY culture dwells. Too little liquid, and your pellicle might shrivel up like a raisin. Too much, and you’re next batch will be as sour as a bard rejected at open mic night.
Aim to leave around 12oz of liquid—but hey, developing a solid eyeball instinct is a brewing superpower.

Strain Your Starter. If your starter’s looking more like swamp juice than tea—thick, murky, full of floaty bits—it’s time for a refresh. Strain out the excess yeast sediment, offer a moment of silence for their service, and return the liquid to the jar.

Trim the Pellicle. Let’s talk pellicle. Bigger isn’t always better. If it’s giving “ancient tree bark” energy, go ahead and peel back a few layers. Your SCOBY will breathe easier—your future brews will thank you.

 

 

Refill, Refeed, Reign: The Brewing Continues

Here’s the plan: brew a tea concentrate, stir in sugar, cool it with water, and pour it straight into your fermentation jar—right over that seasoned pellicle. Brewing is easy. It’s the patience that’s heroic. For a full shopping list and link check out our Build Your Brew Setup Guide.

 

Quick Gear + Ingredient Recap (aka your potion kit):

19g tea - If you're not using Brew Wild tea (Because you're a masochist who enjoys suffering?), start with half the amount and adjust.)

150g sugar (or ¾ cup)

½ cup vinegar

1one-gallon glass jars with pellicle and leftover kombucha

1 cotton cloth (a cut to size bed sheet work best, but you can use a coffee filter or cheesecloth)

1 bungee cord or large rubber band

1 water source (tap, bottled, or filtered)

1 heat source (kettle or stovetop)

1 stainless steel pot

1 food thermometer

1 food scale

3 bowls

1 strainer

 

I. Prep Work

1. Get Your Gear Together:

• Measure out 19g of tea and 150g of sugar into two separate bowls.

• Check the current setup: Make sure there isn’t too much leftover kombucha under the pellicle to leave enough room for the new sweet tea.

2. Sanitize Like a Pro:

• Have ½ cup of vinegar measured out in a separate bowl.

• Soak a clean cotton cloth in the leftover vinegar while you move on to the next steps.

 

II. Make the Sweet Tea

1. Steep the Tea:

• Heat 4 cups of water to 180°F—not too hot, not too cold. (Use a food thermometer or your brew kettle to get close.) This temp helps prevent bitterness.

• Add 19g of Brew Wild tea and steep for 5 minutes—because we said so.

2. Strain and Sweeten:

• Strain the tea into a large heat safe bowl.

• Stir in 150g of sugar until it’s fully dissolved.

3. Cool the Tea

• Add 10 cups of cold (or cool) water to the bowl.

• Make sure the tea has cooled to 85°F–90°F before moving on—this keeps your starter microbes happy

Why this method?
Making a tea concentrate and cooling with water speeds up the process and reduces contamination risk. It’s a pro brewer shortcut. Smart, right?

III. Introduce Tea to the SCOBY

1. Deliver Tea to the Pellicle:

• Remove the old cloth from your fermentation jar. Wash it and set it aside for your next batch.
• Slowly pour the cooled sweet tea into the jar. Pour gently to avoid drowning your majestic pellicle in a tidal wave of enthusiasm.

2. Cover with Vinegar-Soaked Cloth:

• Wring out your fresh vinegar-soaked cloth and drape it over the jar. Let it breathe—just not too freely. 

3. Secure It All:

• Use a bungee cord or large rubber band to secure the cloth. No surprise guests. Not today, fruit flies.

 

IV. Final Steps

1. Settling in:

• Find a cozy place for your kombucha that is warm and away from direct sunlight. You want to maintain an ambient temperature of 70°F–85°F. That means no big temperature dips between day and night. One way to maintain a constant temp:

• Using a heat mat. (We highly recommend it.) Place a small dish towel over the mat, then set your jar on top. This diffuses the heat and prevents your brew from overheating.

2. Fermenting

• Let the jar sit undisturbed. Patience is a virtue—especially in kombucha land.

• After about 7 days, start taste-testing daily to find your perfect balance between sweet and tangy.

3. When it’s Done:

• Once your kombucha tastes just right, transfer about 90% into a glass container with a lid, then pop it in the fridge. (Spigot owners—this is your moment to shine.)

• Planning to start another batch with this pellicle? Leave the remaining 10% of liquid in the jar to keep it hydrated and thriving, so that your continuous brew lives on.

• Taking a break between batches? Cover the jar with a cloth—or better yet, a lid—to prevent evaporation.

4. Drink Up!

• Your kombucha is basically immortal in the fridge—but flavor shifts with time.

• For peak taste, aim to drink within 2–3 weeks. (Realistically, it’ll be gone in five days.)

• Start making your next batch right away to keep the tap from running dry (and sending your microbiome into open revolt).

 

What About Carbonation?

There comes a time in every brewer’s journey when the question arises: to bubble, or not to bubble? We could write an entire thesis on carbonation. (Spoiler: we did.)

But let’s be clear—carbonation is totally optional.

Flat kombucha is valid, beautiful, and—frankly—way less likely to explode on your bookshelf. It’s still loaded with probiotics, still delicious, and requires zero extra effort. 

Still, the call of the bubbles may come. And when it does, we’ve got options.
Since we flavor during fermentation, your path to carbonation will look a little different. So if you're even thinking about adding sparkle, check out our Carbonation Guide before your brew is finished.

 

That’s a Wrap (for Now)

✨You did it.✨ You brewed. You bonded. You joined forces with a gelatinous being of great power. Honestly? Iconic.

Sure, your kitchen smells like a potion lab and your pellicle now has a name and a personality—but that’s just part of the magic.

Remember: continuous brewing is a long game. You’ll get better with every batch, and your SCOBY will get weirder (in the best way). And if something goes off the rails? Our Troubleshooting Guide is here to keep you from swan-diving into despair.

 

Don't forget the check out the rest of our 📜 sacred brew texts: