Continuous brew vs. Batch brew

[Adam]

Hi guys! I'm curious which method you use for your commercial process,
'continuous brew' or 'batch brew'. If/when you are using continuous
brew method, how do you maintain consistency between bottling
sessions? Thanks a million!

[Jared Englund]

We brew 44 gallon batches, and save 8 gallons to start the next batch
in our huge 50 gallon stainless steel tanks.

With continuous brew it is hard to maintain consistency, but at home
some people prefer that their kombucha varies in flavor from sweet to
tart. Keeps things interesting.

[Adam]

Fascinating. Also, I've only brewed in glass 1-gallon jars at home
because I've read things about metal being "too reactive" to brew
kombucha. If you use steel, this is obviously not as true as it would
seem. Do you know what they may have meant?.

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[Jared Englund]

The acidity of Kombucha will rust metal quickly, just like wine or
vinegar. Our fermenters are made for making wine and are such high
grade stainless steel that they are supposed to not rust for 100+
years. But for the most part, Kombucha should not touch metal. Most
kitchen stainless steel is low-grade and will eventually rust if used
to, say, stir or hold Kombucha.

[Adam]

Awesome. Thanks for your help Jared!

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