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Easiest, Safest, Healthiest way to brew Kombucha!

Just as the Ancients Did&#;

The Continuous Brew Kombucha Method is for new Kombucha brewers and seasoned Kombucha brewers alike. In fact this is the very method that people for generations in China, Russia, and Germany have been employing with great results. Simply put, by using a Continuous Brew system, you get more of all the really good stuff in your Kombucha. More nutritious acids, more friendly bacteria, more of all of it. Plus, Continuous Brew Kombucha also produces, in my opinion, the best taste.

I have 3 Kombucha Continuous Brew Systems working in my own home, one of each of our vessels.  Our Modern Porcelain and Stainless Steel produce our weekly haul of fresh, delicious Kombucha. And the Artisanal Crock is used for fresh, unflavored Kombucha on tap whenever I want, especially to mix with juice or water for new drinkers. 

Flavoring my Kombucha is so simple! I add the flavors directly to my bottles and then fill them directly from the spigot. So much easier than funnels and jars splashing around in the sink.

Material Selection for Kombucha Equipment

Glass

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Glass is the best choice for brewing kombucha. Not only does it not react with the acidity of the beer, but it is also less likely to scratch or contain chemicals like BPA. You need a capacity of at least 1.5 liters, but 2 liters or more is better. For a continuous brewing system, a larger glass jug with a spigot is required. Make sure the spigot inside the jar is plastic and not metal, as metal can damage the kombucha. But you need to make sure the glass is safe and not broken.

plastic

Plastic is cheap and easy, but be careful when using plastic. Only certain types of plastic are suitable for brewing kombucha due to the acidity of the brew. Plastic is generally cheaper than glass, but you do need to make sure it won&#;t get scratched or cracked, and they are sometimes not as strong.

Stainless steel

Stainless steel is a material used in the fermentation of beer, wine, kombucha, and spirits. Stainless steel is the material of choice for many commercial breweries and professional home breweries due to its durability, resistance to scratches and stains, and excellent temperature control. But, stainless steel fermenters tend to be more expensive than other options.

Materials to avoid

Avoid crystal/stained glass, low-quality stainless steel, brass, aluminum, cast iron, consumer-grade plastics, rubber, and any materials not listed in the Approvals section above. These are not suitable for kombucha production.

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