SCOBY Hotel Maintenance


Long Term Maintenance SCOBY Hotel from Kombucha Kamp

The SCOBY Hotel is an important resource in every Kombucha brewer’s tool box. Since a healthy Kombucha culture reproduces with each batch, it would be foolhardy not to keep a few around in case mold strikes. Plus, with all the great uses for extra SCOBYs you never know when one will come in handy.

So you followed the instructions in our SCOBY Hotel video and made your hotel, but now your SCOBYs have been in there for awhile. What happens next? Can they just hang out in there forever?

Unlike other more delicate cultures such as milk kefir or water kefir which will disintegrate and disappear if not fed regularly, the Kombucha culture is a very hardy organism and can remain in stasis for extended periods of time. This is in part due to their very protective pH (2.5-3.5), making Kombucha one of the safest ferments to brew at home.  However, the SCOBY hotel does need to be maintained from time to time to ensure that the cultures remain viable after weeks, months or even years!

As the name implies, the SCOBY is a Symbiotic Culture Of Bacteria and Yeast. Although the bacteria and yeast live in symbiosis, they are also in competition. Our role as brewers is to maintain balance by nurturing the bacteria and removing excess yeast. This same principle applies to the hotel.

Perform maintenance on your hotel every 2-6 months or when you observe a build up in yeast to keep your cultures healthy, happy and ready to brew at a moment’s notice. Remember, never store your Kombucha SCOBYs in the fridge as the bacteria may go deeply dormant or perish, leading to flat, weak flavor and usually mold.

Hotel Maintenance

Yeast Removal

Yeast are a vital part of the Kombucha fermentation process as they provide carbonation and nutrition for the bacteria (and humans!).  They are the brown clumps or strands that hang from the SCOBY and ultimately accumulate on the bottom of the vessel once they’ve completed their life cycle. It is important to remove some of the yeast to prevent the symbiosis from getting out of balance.

As always, start with a clean space. Wiping down counters with (Kombucha) vinegar water and using clean towels and utensils is a crucial step to prevent contamination.

  1. Remove the cultures from the hotel into a separate bowl or vessel. Cover immediately with a cloth or lid to prevent fruit fly contamination.
  2. Filter the liquid of the hotel through a strainer, sieve or cheesecloth into a clean container. The yeast strands are large and will not pass through the sieve, but there is more than enough yeast in the liquid and SCOBY. (Bonus Tip: Save the filtered yeast to make Kombucha Sourdough starter!)
  3. Now you have potent starter to get new batches going (see below). Reserve a portion of this starter liquid to return to the hotel.
  4. Rinse the hotel jar with hot water to remove all traces of yeast from the bottom and sides of the vessel. If it has been a while, a good scrubbing may be needed.
  5. Once you have completed SCOBY Thinning & Trimming (see below), place the SCOBYs back into the hotel jar or use a clean jar. Add fresh sweet tea until the jar is about half full, then top off with the potent starter to provide a protective pH and prevent mold. The mix of starter to sweet tea should be about 50/50.

KKamp does not recommend rinsing the cultures to remove all of the yeast as some yeast is required to obtain carbonation. We simply want to reduce their number to maintain balance.

Hannah Crum, the Kombucha Mamma!Kombucha Mamma Sez: “**MYTH BUSTING** Kombucha is NOT harmed if it comes into brief contact with metal. Kombucha IS a powerful detoxifier and if brewed in inappropriate vessels (i.e. leaded glass, any metal other than 304 stainless steel), Kombucha will chelate toxic elements into the brew. However, incidental contact with metal strainers, spoons, knives or scissors is not a cause for concern as there is not enough time for the KT to detox anything from them. Stainless steel 304 grade is safe for brewing Kombucha as it is highly corrosive resistant and is also used in the beer, wine and vinegar brewing industries.

 SCOBY Thinning & Trimming

Kombucha loves to GROW! Even in the hotel, a new layer will form across the top. The longer it sits, the thicker the layer. If the SCOBY gets too thick, fresh oxygen cannot reach the liquid below. Thinning or trimming it down to a smaller size will keep the oxygen flowing and prevent stagnation.

  1. Remove the thick top layer from the vessel.
  2. First, see if it’s possible to simply pull the layers of SCOBY apart with your hands. If it formed in thin layers, they may peel easily or even rip at times but you cannot hurt the SCOBY this way.
  3. If you cannot rip it apart, sanitize a pair of scissors or serrated knife with Kombucha vinegar or distilled vinegar.
  4. Either trim the culture with scissors to reduce the width/thickness or slice the culture in half with the serrated knife, SCOBY flat on the cutting board with hand over the top as knife works horizontally through the thick SCOBY like a bread roll.
  5. Discard any soft, gelatinous edges or unwelcome bits as needed.

Freshly trimmed pieces of healthy SCOBY culture make excellent bandages for cuts or burns or can be tossed into the blender to make SCOBY face cream.

Using Your SCOBY Hotel as a Source for Potent Starter

With so many cultures in such a small space, the liquid in the hotel will become super sour. Go on, take a sip or a whiff – I dare you! Kombucha face is guaranteed.

One option for maintaining the hotel as you go is to use this sour KT as starter for your batch brews. This is an especially important tip for those batch brewers that prefer a short brewing cycle for their Kombucha. Using starter liquid that is only 5 or 6 days old for one batch is fine – doing that for multiple batches in a row may dilute the strength of the bacteria and result in dominant yeast and off flavor.

Consider letting an entire gallon batch go to vinegar, then converting that to your SCOBY Hotel and using 1 – 1.5 cups of liquid from the top of the Hotel as starter liquid for the next batch. You don’t have to add sweet tea back in each time, but after a few batches you will want to replenish the Hotel and give it a chance to convert that sugar, which it will do quickly.

This method allows you to use all of your batch brew at bottling time, which means more Kombucha to drink (bonus!), plus keep your backup SCOBYs happy and ready to go on a moments notice.

SCOBY Rotation

Some brewers prefer rotating SCOBYs through their batches and Hotel, taking both the starter liquid and a SCOBY from the Hotel for the new batch and returning the previously used SCOBY (and maybe also the new baby) to the Hotel until needed. This creates a dynamic Hotel environment which keeps more cultures vibrant and active while also providing rest periods which may benefit the cultures.

Other brewers prefer to keep one SCOBY going from batch to batch once they have found a balance and flavor they like. Each brewer must find their own rhythm and discover what works best in their environment and with their SCOBYs. Enjoy the journey & Happy Brewing! :)


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Responses to SCOBY Hotel Maintenance

  1. I was unexpectedly given a continuos brew setup, it’s been six months. I’ve used the spigot for exiting KT, and added new into the top. Today I finally dared pull out SCUBY, it was huge! I filled my dehydrator with cut pieces to be treats for my dogs as per your suggestion. My next concern is the SCUBYs. There were two that looked white and young, one back into brew and one to start a hotel. I’m thinking to make two brewing vessels instead,as I have little understanding of the difference for now. Never would have thought I was this excited about playing KT!

  2. Excellent tips Hannah. Learning how to keep the SCOBY hotel happy seems to be key to good brewing. I plan to try rotating the batch/Hotel SCOBY’s and institute a regular schedule of cleanings. Ian.

  3. Hello,

    I received a scoby purchased through amazon from you, it has some brown stringy stuff attached…is this mold?
    this is my third try!! on the batch it was recommended to start it by today, and I did that.
    thank you for your help.
    peace,
    Pam Bell : )

  4. Thanks for this article! I was wondering how I should maintain my SCOBY hotels. I got my original SCOBY from your Kombucha Kamp in October 2012, and my brew is still going strong without any problems!

  5. My SCOBY keeps pushing himself up out of the brew in my just started hotel. He is the first SCOBY in there and there is a lot of liquid for him. Just worried the top is going to mold or dry out.

  6. My SCOBY hotel has grown a pretty impressive scoby of it’s own. Is it fine to use the new scoby (produced in the ‘hotel’ with some very potent starter tea) for a new batch of kombucha?

  7. I would like to know if I can make a hotel and leave it unattended for 7 months. I would place several SCOBYs in a 2-qt jar with kombucha and cap with a plastic lid. This will be in a very dry environment (stored in our motorhome which will be housed inside a building over the summer in Arizona), so I’m thinking a tight lid would be important.
    Questions: Would it be better to have more kombucha or less because of the duration? Also would be be better to have a more mature/sour kombucha or freshly made?
    Is an explosion with a lidded jar a possibility?

    • Explosions are always possible if left in hot conditions with a lid on unattended. Either store in a cool, dry location or use a cloth cover. Add a blend of sweet tea and starter and fill it to the top. A new layer will form which will slow the evaporation process, but it should have enough liquid so it won’t dehydrate.

      • Thanks, Hannah. This is very helpful.
        Your site is THE go-to place for kombucha.

        One more question: Will I find a strong fermentation smell when I return 7 months later?

          • Hello Hannah.
            Can you tell me how to avoid a build up of C02 in my continuous brew.
            My SCOBY’s have been rising up above the fluid line for the past several months. I have occasionally pushed it down, but when it is paper thin, I like to leave it alone til it is bigger.
            I also find that when I add the new tea to the vessel, which I ensure is the same recipe and temperature, the SCOBY does not rise to the top immediately and when it does, it floats vertically. Can you tell me what is causing this please? The brew is very good in every other way.

          • When is the last time you cleaned out your brewer? If the SCOBYs are thin and the carbonation is too much, then it could be a case of too much yeast in your brew. If you’ve recently cleaned it, then a quick poke will push it back into the liquid.

  8. […] Simply use another very large jar and keep your left over SCOBY’s in it along with enough original starter tea to cover all the SCOBY’s. Place a cloth towel, paper towel or coffee filter and rubber band over it and leave it in a dark, quiet and undisturbed place UNrefrigerated.  Check your SCOBY hotel every 7-14 days and when a nice thick SCOBY has formed at the top of your hotel, with very clean hands, reach in and push the newly formed SCOBY down into the jar along with the other SCOBY’s …. then recheck in another 7-14 days and repeat! Read more here on SCOBY hotel long term maintenance. […]

  9. I think I messed up. I stored my SCOBY in the fridge for a day before realizing that I wasn’t supposed to. Do I need to throw it away and start over?

  10. Dear Hannah…I just bought the new Kun…..scoby…and did my first batch with honey…it looks quite different than the regular kombucha…a lot of yeast floating and dark spots on scoby, but I did use very dark honey….it tastes good after 6 days…but will leave it a little longer….can I store it hotel the same way as I do the kombucha scoby?

    Thanking you in advance..Rita

  11. I was wondering where to store my SCOBY hotel? Is a pantry suitable or does it have to be in the open, and will other foods like potatoes, onions, apples and other counter produce affect my brew/SCOBY?

    • The hotel may be stored in a cupboard, since we are not using it to ferment Kombucha. We prefer to leave a cloth cover on them so they can build a new layer. Don’t forget to top off with sweet tea from time to time so that the cultures don’t fully dry out.

    • Maybe or they might go to mold, it really depends on how dry and how long they’ve been neglected. It will become obvious very soon if they don’t work as they will mold. Best chance for survival = Add 1/4 cup distilled vinegar to keep the pH low and put it in a warm environment (75-85F)

    • Those are called MOV or Mother of Vinegar and are created by acetobacter (there are many in the family all of whom produce cellulose). While it may have some similarities in appearance to a Kombucha SCOBY, it will not have the same microbial make up. They can be used to ferment other batches of vinegar but are not recommended for Kombucha as they may produce off flavors.

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