When diving into kombucha brewing, you’ll likely come across two main methods: batch brewing and continuous brewing (CB). Both yield delicious kombucha, but they differ in process and maintenance. Depending on your lifestyle, preferences and how much kombucha you drink, one method may suit you better than the other. Here’s a breakdown of both methods to help you decide. 

What is Batch Brewing? 

Batch brewing involves making kombucha in distinct, individual batches. You typically use a 1-gallon jar (or larger) to brew a specific amount of kombucha at a time. After inoculating your sweet tea with a SCOBY and starter tea, the kombucha undergoes first fermentation (F1) for 1-2 weeks. Once F1 is complete, you can either drink it straight or flavour it and put it through second fermentation (F2) for carbonation. 

Pros of Batch Brewing: 

  • More Control: You have greater control over the flavour and timing of each batch. You can decide when to stop the first fermentation based on how sweet or sour you like your kombucha. 
  • Convenient Brew and Bottling Days: You can plan specific days for brewing, bottling and flavouring all at once, which may suit those who prefer larger batches and less frequent involvement. 
  • Easier to Handle SCOBYs: With batch brewing, you’re frequently handling and maintaining your SCOBYs, which may result in better hygiene and more manageable SCOBY growth. 
  • Less Risk of Over-Fermentation: Since you brew in set cycles, it’s easier to avoid over-acidification (which can lead to overly sour kombucha or vinegar). 

Cons of Batch Brewing: 

  • Slower Fermentation: The first fermentation typically takes longer (7-12 days), so you may not have a constant supply of kombucha on hand unless you stagger multiple batches. 

 

What is Continuous Brewing (CB)? 

Continuous brewing (CB) involves fermenting kombucha in a larger vessel (typically 2 gallons or more) with a spigot. Unlike batch brewing, you regularly “harvest” a portion of the kombucha from the spigot and replace it with fresh sweet tea. This allows for more frequent, smaller amounts of kombucha to be produced without needing to start from scratch each time. 

Pros of Continuous Brewing: 

  • Quicker Turnaround: Since you’re continuously fermenting and replacing kombucha, the first fermentation cycle is much faster after each harvest. You can have kombucha ready to drink more frequently. 
  • Always Available Kombucha: You’ll have kombucha “on tap” all the time, which is great if you drink it regularly and don’t mind drinking it without flavouring or carbonation. 
  • Less SCOBY Handling: Your SCOBY stays in the vessel for longer periods (up to 6 months), so you won’t need to transfer it as often as with batch brewing. 

Cons of Continuous Brewing: 

  • Less Flavour Control: Since CB operates continuously, you may have less control over the exact flavour profile and sweetness/acidity of your kombucha. It ferments faster, meaning it can get too sour if not managed carefully. 
  • Requires Regular Attention: You’ll need to frequently add fresh sweet tea and monitor your brew to ensure it doesn’t get too acidic. This can feel like more work than a set-it-and-forget-it batch brewing method. 
  • Potential for Yeast Imbalance: Since yeast tends to settle at the bottom of the vessel (near the spigot), you may harvest kombucha with a higher concentration of yeast, leading to inconsistent flavours or carbonation. 
  • More Prone to Over-Acidification: If you’re not careful about regularly removing kombucha and replenishing it with sweet tea, your brew could quickly turn into vinegar. 

 

Key Considerations: Batch Brew vs. Continuous Brew 

1. How Much Kombucha Do You Drink? 

  • If you drink a lot of kombucha or want a constant supply, CB might be better for you, as it allows you to “harvest” kombucha more frequently. 
  • If you prefer to brew larger batches and bottle them for later use, batch brewing may be a better fit. 

2. Do You Like to Flavour Your Kombucha? 

  • If you enjoy flavouring your kombucha and going through a second fermentation to carbonate it, batch brewing is generally easier. It allows for more controlled bottling and flavouring sessions. 
  • CB can work with flavouring, but you’ll need to keep fruit or flavourings on hand more regularly, as you’ll need to bottle smaller amounts more frequently to avoid over-acidification. 

3. How Much Time Do You Want to Spend on Brewing? 

  • Batch brewing suits those who prefer occasional brew and bottling days with minimal daily involvement. You can set it up, let it ferment and bottle in larger quantities. 
  • CB requires more frequent attention to ensure your brew doesn’t over-ferment, and you’ll need to consistently add fresh tea to keep the cycle going. 

4. Do You Like Strong or Mild Kombucha? 

  • Batch brewing generally results in more complex flavours because of the longer fermentation cycle. You have the flexibility to extend or shorten the fermentation to match your preferred taste. 
  • CB ferments faster, which can sometimes lead to more vinegary or yeasty flavours if you don’t monitor it closely. 

Batch Brewing for More Control, Continuous Brewing for Convenience 

Both methods have their merits. The best choice depends on your lifestyle and preferences. Batch brewing offers more control over the fermentation process. It is great for those who enjoy flavouring and bottling their kombucha. On the other hand, continuous brewing is ideal for people who want a near-constant supply of kombucha and don’t mind drinking it without extensive flavouring or carbonation. 

Ultimately, the decision comes down to how you like to drink your kombucha and how much time you’re willing to invest in brewing it!