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My kombucha scoby grew to a full inch thick after forgetting it for a month
I left a batch brewing in the back of my pantry while I was out of town, and when I got home it looked like a weird jellyfish pancake. It was so thick I could barely get it out of the jar without it tearing. Has anyone else ever had a scoby get that out of control?
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robin5914mo ago
Hard disagree with peeling and composting that thick scoby. That inch of yeast and bacteria is a goldmine of flavor potential. Thicker scobys tend to produce a more complex, vinegary brew that's actually harder to achieve with thin, young ones. I'd keep the whole thing intact and just brew with it as normal, maybe even let it sit for an extra week to really develop that tang. The tea underneath being "super strong" is exactly what you want for a robust batch, not something to cut back. Throwing away that top layer means throwing away months of established culture that's already proven it can handle neglect.
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lilyp376mo ago
Been there. That thick pancake scoby is still good. Just peel off the top inch for your next batch and compost the rest. The tea underneath is probably super strong, so use it as starter liquid but cut it with fresh sweet tea.
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