The Kombucha culture is a hardy organism that when cared for properly will yield a lifetime supply of delicious, healthy Kombucha tea. As simple as the process to making Kombucha is, there are a few key factors that play a major role in brewing success. One of those factors is temperature.
Yeast form visible strands that attach to the underside of the bacterial mat of the Kombucha culture (aka SCOBY - symbiotic culture of bacteria and yeast)
Since Kombucha is a symbiotic culture of bacteria and yeast (aka SCOBY), both the health of the yeast and bacteria must be considered. Yeast are more temperature sensitive than the bacteria which means maintaining the proper range is important. If you have ever baked bread, then you would have noticed that on the back of the yeast package, it recommends using lukewarm water. If the temperature is too hot, then you could kill your yeast. If the temperature is too cold, then the culture is inhibited from using its natural defenses which is why storing extra cultures in the fridge is not recommended.
Kombucha was very well researched between WWI & WWII in countries like Germany & Russia. The Kombucha brewing recipe and ideal temperature range that we use today directly stem from that research.
What is the ideal temperature range for brewing Kombucha? 72-85 F
This can be difficult to maintain throughout the year depending on the climate of where you live. Using a heating system will ensure the proper temperature for the Kombucha is maintained year round. Remember, Kombucha is a living organism and as such will fluctuate in how it ferments from batch to batch based on a variety of factors – climate, air pressure, air flow, time of year, etc. Controlling the temperature is one way to encourage healthy growth of your Kombucha culture.
Got questions about brewing Kombucha, fermented foods or traditional diets? Drop me a line at kombuchakamp@gmail.com or leave them in the comments below!
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