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It also impacts the health of the SCOBY. Brewing kombucha at too cold a temperature results in weak SCOBY growth, and weak flavor. It also makes your SCOBY susceptible to mold – your worst kombucha brewing enemy.
You will likely discover that there is a certain sweet spot in the brewing process at which time the kombucha is exactly to your liking – slightly tart, with a hint of sweetness. To find this sweet spot each time you brew requires that the fermentation process occurs at a consistent temperature.
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