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My Culture is Not Growing...What's Wrong ?
We receive this question many times and this page may provide some quick answers to getting your culture growing
and producing as it should. Here our focus will be on temperature, ingredients used, and use of starter tea.
Effects of Temperature
When looking at growth of the kombucha culture mushroom, the most important factor is temperature. Even a drop of 5 degrees can
increase your brewing time 2 to 4 days. The optimal temperature for brewing of the culture mushroom is between 75 and 80 degrees F.
At this optimal temperature range, the yeast have the heat needed to assist with the conversion of sugars. Also, warmth is needed for the
proper formation of the mushroom culture. A temperature lower than the optimal range can cause the mushroom not to form or not form
completely. Though this will not effect the finished tea new thick healthy mushrooms are desired to replace older cultures and to maintain
a healthy culture overall. When troubleshooting problems with growing and culturing, correcting a too low of temperature seems to
alleviate the problem and the kombucha shows signs of growth within days. Signs of growth will appear as translucent jelly like layer
forming on the top of the undisturbed tea solution. See the day by day cycle of the kombucha culture photos here.
Observations: Although the old kombucha mushroom culture may float or sink to the bottom of the brewing container, the kombucha will
always produce a new culture on the top of the tea solution. Keeping the temperature steady will produce smoother thicker cultures,
whereas, an uneven temperature will produce a bumpy and uneven surface. For thick culture growth keep the temperature steady at
recommended range.
Proper Ingredients
If the temperature range is correct the next item to check is that the proper ingredients are used. It is recommend to use organic yeast. A
basic black or green tea should be used for making kombucha tea. Traditionally a black or 'aged' tea, such as Pu-Erh, would be yeast. A
basic black or green tea should be used for making kombucha tea. Traditionally a black or 'aged' tea, such as Pu-Erh, would be used. The
kombucha seems to make a better overall finished beverage when using a black tea over a green. Use no flavored teas and care and
research should be done before using herbs or herbal teas. The volatile oils with some herbs can affect the kombucha growth and may
mutate the cultures from their original structure and balance. Note: If you did use a herbal or flavored tea for the brewing process and are
worried about growth remove the mushroom culture and make a new batch of tea with the correct tea. The culture may be rescued if not
left to long. Remember to add the correct amount of vinegar in place of the starter tea.
left to long. Remember to add the correct amount of vinegar in place of the starter tea.
As far as sugar goes, the culture needs cane sugar to grow properly. Other natural sugars may not provide the needed complex sugars
which are broken down into other compounds which feed and reproduce the yeasts and support the bacteria.
Effects of 'Starter Tea'
The amount of starter used can effect the brewing and safety of the finished beverage. The 'starter tea' is the portion of the liquid saved
from the last batch of finished tea and will be used in brewing or starting the next batch. This starter tea provides the acidic content
needed to lower the pH of the freshly made raw sugar and tea solution. Without the starter or not enough starter there is a much higher
chance of the tea solution becoming contaminated by unwanted bacteria and/or wild yeast.
See here for more information on kombucha & pH
With the correct amount of starter the yeast and bacteria cultures will spread through the tea solution at a faster rate thus decreasing the
brewing time. The added benefit is the protective factor that is provided as the new culture starts to form over the surface of the tea.
Once the new layers have built some thickness, thus blocking off the foreign yeast. molds, or bacteria from this food source. This
covering growth is a major reason way kombucha is self preserving and protecting in it's nature.
Observations: On the other hand, adding to much starter at the beginning can also cause unwanted results as this adds to much active
cultures. This, in turn, would not allow the proper amount of time for the yeast to break down the sugars and would effect the bacteria
counts. Lower bacterial counts or balance seem to have a major effect on the growth of the culture both in thickness and structural
strength.
and producing as it should. Here our focus will be on temperature, ingredients used, and use of starter tea.
Effects of Temperature
When looking at growth of the kombucha culture mushroom, the most important factor is temperature. Even a drop of 5 degrees can
increase your brewing time 2 to 4 days. The optimal temperature for brewing of the culture mushroom is between 75 and 80 degrees F.
At this optimal temperature range, the yeast have the heat needed to assist with the conversion of sugars. Also, warmth is needed for the
proper formation of the mushroom culture. A temperature lower than the optimal range can cause the mushroom not to form or not form
completely. Though this will not effect the finished tea new thick healthy mushrooms are desired to replace older cultures and to maintain
a healthy culture overall. When troubleshooting problems with growing and culturing, correcting a too low of temperature seems to
alleviate the problem and the kombucha shows signs of growth within days. Signs of growth will appear as translucent jelly like layer
forming on the top of the undisturbed tea solution. See the day by day cycle of the kombucha culture photos here.
Observations: Although the old kombucha mushroom culture may float or sink to the bottom of the brewing container, the kombucha will
always produce a new culture on the top of the tea solution. Keeping the temperature steady will produce smoother thicker cultures,
whereas, an uneven temperature will produce a bumpy and uneven surface. For thick culture growth keep the temperature steady at
recommended range.
Proper Ingredients
If the temperature range is correct the next item to check is that the proper ingredients are used. It is recommend to use organic yeast. A
basic black or green tea should be used for making kombucha tea. Traditionally a black or 'aged' tea, such as Pu-Erh, would be yeast. A
basic black or green tea should be used for making kombucha tea. Traditionally a black or 'aged' tea, such as Pu-Erh, would be used. The
kombucha seems to make a better overall finished beverage when using a black tea over a green. Use no flavored teas and care and
research should be done before using herbs or herbal teas. The volatile oils with some herbs can affect the kombucha growth and may
mutate the cultures from their original structure and balance. Note: If you did use a herbal or flavored tea for the brewing process and are
worried about growth remove the mushroom culture and make a new batch of tea with the correct tea. The culture may be rescued if not
left to long. Remember to add the correct amount of vinegar in place of the starter tea.
left to long. Remember to add the correct amount of vinegar in place of the starter tea.
As far as sugar goes, the culture needs cane sugar to grow properly. Other natural sugars may not provide the needed complex sugars
which are broken down into other compounds which feed and reproduce the yeasts and support the bacteria.
Effects of 'Starter Tea'
The amount of starter used can effect the brewing and safety of the finished beverage. The 'starter tea' is the portion of the liquid saved
from the last batch of finished tea and will be used in brewing or starting the next batch. This starter tea provides the acidic content
needed to lower the pH of the freshly made raw sugar and tea solution. Without the starter or not enough starter there is a much higher
chance of the tea solution becoming contaminated by unwanted bacteria and/or wild yeast.
See here for more information on kombucha & pH
With the correct amount of starter the yeast and bacteria cultures will spread through the tea solution at a faster rate thus decreasing the
brewing time. The added benefit is the protective factor that is provided as the new culture starts to form over the surface of the tea.
Once the new layers have built some thickness, thus blocking off the foreign yeast. molds, or bacteria from this food source. This
covering growth is a major reason way kombucha is self preserving and protecting in it's nature.
Observations: On the other hand, adding to much starter at the beginning can also cause unwanted results as this adds to much active
cultures. This, in turn, would not allow the proper amount of time for the yeast to break down the sugars and would effect the bacteria
counts. Lower bacterial counts or balance seem to have a major effect on the growth of the culture both in thickness and structural
strength.
| Benefits of Kombucha : | : Kombucha Use : | : Warnings : | : Cultures & SCOBYs : | : Mushrooms : | : Bottled Kombucha Tea : | : Brewing & Care : | : Organic Starter Kits : | : Kombucha FAQ |
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