Why We Never Use Dehydrated SCOBY
We receive quite a few emails regarding SCOBY health, and as a result an immense number of images and stories about home brews all over the world. The most common message we receive is on the topic of mold speculation and brew failure. After digging a little deeper, it's frequently revealed that the brewer has started their brew with a dehydrated SCOBY. We did some of our own investigating using a very commonly procured dehydrated SCOBY and wrote about our results here.
Our customers have made some adjustments after realizing the difficulty of brewing with a dehydrated culture, much like our customer Jonny:
Just wanted to say thank you. Wow the batch of buch that you gave me is exponentially better than the dehydrated scoby I got from the other company! Its even a little fizzy just like the stuff off the shelves and looks like its coming along fantastically . Thanks a million. -JonnyAfter starting a brew with a freshly-grown SCOBY, things will move along swimmingly.
Photos of brews from a dehydrated SCOBY
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Very weak SCOBY growth after weeks
Moldy brew from a dehydrated SCOBY
Look closely to see your future if you brew with a dehydrated SCOBY
These cultures are definitely over-(dehyd)rated!
A beautiful but dangerous art piece
So, start your kombucha brews with fresh SCOBY every time and save yourself the ignominy of a moldy brew and the pain of losing what once was a mother with a bright, wet future!