Welcome to the Scob-tel California (How to Make a SCOBY Hotel)
Such a lovely place, such a lovely face...
OH SWEET MOTHER OF MANGO.
THAT’S TERRIFYING. BURN IT WITH FIRE.
*…sounds of frantic scuffling, something crashes…*
Is it gone? Are you sure? *deep breath* Ahem. ANYWAY...
Welcome to the SCOBY Hotel!
In the grand saga of homebrewing lore we have kombucha—the obvious protagonist (played by Henry Cavill, naturally). The SCOBY Hotel? More of a background character.
Think of it as the tavernkeeper—there to serve a hearty meal, offer a room, and then fade from the story. Helpful, yes—but hardly essential. That’s why we left it out of the main guides and tucked it here in the blog.
What is a SCOBY hotel?
Is it on a dark desert highway, with cool wind in your hair? Sadly, no—it’s far less poetic. A SCOBY hotel is literally just a jar of pellicles and starter liquid. It looks almost identical to your fermentation vessel… only with chunkier pellicles, or a whole crowd of them, stacked up like long-term guests.
The most aesthetic SCOBY hotel on the internet
You probably couldn’t spot a SCOBY hotel in a lineup of brewing jars—except for the total lack of personal space between pellicles. Honestly, it’s giving more hostel than hotel. Petition to officially rebrand it as the SCOBY Hostel here.
(Made you look. We're such pranksters.)
Why Would You Want One?
So why keep a jar of slimy discs around? Because you’re a SCOBY serial killer collecting trophies? Perhaps. But more likely, you just want backups. If a batch gets infected or ferments weird, a hotel saves you from starting over.
They’re also handy if you want to take a break from brewing (we honestly can’t relate) and don’t know how to press “pause.” A SCOBY hotel lets you step away without losing your starter.
Originally, these jars were all about saving the pellicle. But we now know the starter liquid is just as critical for brewing. Whether you’re in it for the disc or the liquid, a hotel is a useful addition to your setup. Just remember: keep at least one pellicle to protect against evaporation and keep the surface sealed.
When Should You Make One?
A SCOBY hotel is something that naturally develops as you keep brewing—nobody has a SCOBY hotel from day one. As the pellicles pile up, you’ll eventually want a place to stash them.
Only save the best pellicles and starter liquid. If a batch didn’t turn out right, don’t check that SCOBY into the hotel. It’ll trash the place and skip out on the bill.
To make a SCOBY hotel, you’ll need:
• At least one extra pellicle you’re not using in your main brew
• Some spare starter liquid
• A fresh batch of sweet tea to feed it.
Think of a SCOBY hotel less like a recipe and more like a habit: when you’ve got too many pellicles, don’t toss them—drop them in a jar with starter liquid and let them take a long sabbatical.
Or better yet… a scob-batical. (we’ll be flogging ourselves offscreen for that one)
A SCOBY hotel doesn’t need much from you. It can go ages with barely any attention. Think of it as the cloaked figure brooding in the tavern corner—rugged, self-sufficient, and best left alone. Slide a drink its way now and then, avoid eye contact, and keep moving.
Brew Wild's favorite brooding, morally grey MMC, Jarof Scobi.
Of course, the microbes will need to eat eventually, and the liquid will slowly evaporate. Every so often, just brew a little extra tea—enough to keep the pellicles submerged—and pour it in to refresh the hotel.
Most people handle this when they’re already making a new batch—just brew a little extra tea so you’ve got some left over for the hotel. That’s all it takes to keep your SCOBY alive, well-fed, and ready for action.
How to Make a SCOBY Hotel
1. Grab a clean jar.
2. Add pellicle(s) and fill it at least halfway with starter liquid. The pellicles must be covered fully with liquid.
3. Cover jar with a cloth or a loose lid and leave it at room temp.
4. Top off with fresh sweet tea every 4-6 weeks, or whenever the liquid runs low.
(Starting to sound a lot like your regular kombucha setup? That’s because it is.)
Much like how “kombucha” and “starter liquid” are the same thing with different names, a brewing vessel and a SCOBY hotel are too—it just depends on the purpose: brewing vs. storing.
Honestly, you can even decide after a fresh batch not to harvest it, and just like that—boom—it’s a SCOBY hotel.
SCOBY Hotel Maintenance Checklist
✓ Feeding: Add fresh sweet tea every 4–6 weeks. Keep the liquid topped up to prevent the pellicles from drying out.
✓ Storage: Keep at room temp, out of direct sunlight. Aim for a steady temperature of 70°F or higher. If temps drop too low, the culture can get sluggish and overly yeasty.
✓ Signs of Health: Look for a new pellicle forming, a pleasantly vinegary aroma, and most importantly—no mold or kahm yeast.
✓ Cleaning: If the starter gets murky or yeasty, strain the liquid and move everything into a fresh jar. If the jar is overcrowded, evict a few pellicles or trim back the “big boys.”
An absolute beefcake of a pellicle, but if yours looks like this, its time for a trim.
Common Mistakes to Avoid
• Forgetting to feed: SCOBYs need sugar and tea to survive. Neglect them too long and you’ll end up with SCOBY starvation—flat, lifeless cultures that won’t have the strength to ferment your next batch.
• Using only water: SCOBYs can’t live on H₂O alone. Without sugar and tea, they’ll starve. Always feed with sweet tea—never plain water.
• Sealing the jar: SCOBYs need oxygen. A fully sealed jar cuts off airflow and can throw the culture out of balance. Use a cloth cover or a lid that’s barely screwed on. Just make sure there aren’t big gaps—or your hotel turns into a fruit fly inn.
• Letting it dry out: Evaporation happens. If the liquid level drops too low, the pellicle can dry out and invite mold. Keep your hotel at least half full of liquid at all times to protect both pellicle and microbes.
You're SCOBY rich, now what?
Ways to put that hotel to use:
Backups: The main reason this whole thing exists. If a batch gets infected, toss it out and start fresh with a SCOBY from the hotel.
Sharing: First dates, family dinners, jury duty—there’s no wrong time to hand someone a SCOBY. Keep a Ziploc of living slime on you at all times—people will never forget you. *Results may vary.
Experimenting: Confidently become the booch alchemist you were born to be. Try out new teas (ahem), sweeteners, or flavors—or even dabble in hard kombucha—without putting your “main SCOBY” at risk.
Checking Out
It’s been a lovely stay, but alas—we must be on our way.
If you took anything away from this blog, it should be that a SCOBY hotel is just another side quest on your path to brewing greatness. Don’t let it pull you too far off course—keep your eyes on the real prize: you, sipping kombucha from a margarita glass on a pool floatie. No strict schedule required. Do the bare minimum, keep it alive, and get back to the main quest.
You’ll hear plenty of opinions on how to manage a SCOBY hotel—and that’s fine. There’s no sacred brewing bible here, just guidelines. The truth is, as long as the SCOBY isn’t infected, it’s fine to use. It might be sluggish on its first brew back, but it’ll bounce back with some tea and sugar.
And if it doesn’t? Toss it. That’s what backups are for!
Well, that’s all the time we have for today—see you next time.
“Wait… what do you mean we can’t leave? We just checked out. No, no—we didn’t mean to insult the owner’s face…”
Psst… want more? Our Brew Guides walk you through every step, from newbie to brew hero.
Or cut to the chase and shop Brew Wild tea blends—the easiest way to make flavored kombucha at home.