If you're aiming to brew kombucha that's so good it makes the pros blush, consistency is your secret sauce! But let's be real, to brew like a pro, you need the right tools in your arsenal. We're talking: pH strips, a trusty thermometer, a cozy heat mat, top-notch tea, and tantalizing flavorings for that extra zing during secondary fermentation.
And let's not forget the reason we're here -- The Brew Log! A detailed brew log is like the secret ingredient in grandma's famous recipe -- it's crucial. Imagine crafting the best brew of your life and not knowing how to recreate it -- a nightmare, right?
Now, let's chat about temperature. Your brew is a bit of a diva -- she doesn't do cold. So keep her cozy at 75°F or above, because anything chillier might roll out the red carpet for unwanted mold.
If you're using a heat mat, don't let the temperature climb above 84°F. Sky-high temps can stress your culture (or worse, send it to the big SCOBY hotel in the sky) and create some off flavors that you don't want. Remember, warmer temps mean a speedier brew, so a heat mat is the best investment you can make to fast-track your fermentation. Want to learn more about the love affair between kombucha and temperature? Check out our post on Kombucha & Temperature.
Next up, pH. Never kick off your brew above a pH of 4.5 -- again, we're on a mission to keep mold at bay. Most commercial brewers start at a pH of 4 and aim to finish at a pH of 3. To get the 411 on kombucha and pH (trust us, it's a must-know), check out our post on Kombucha & pH.
For more in-depth videos, tutorials, directions, and learning tools, head over to Raw University.
And remember: keep it raw, you little freak.