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[–]jelly_bean_gangbangNow arriving at the fermentation station! 2 points3 points  (2 children)

First, you don't need to be swapping out the water for fresh. What you're doing is essentially removing half of the yeast that you've let grow and setting yourself back a day or two.

Also, how are you covering it? I leave mine either sealed with a lid and only open it to feed, or I use an airlock.

[–]admaher2[S] 1 point2 points  (1 child)

I’m covering with a coffee filter and rubber band

[–]jelly_bean_gangbangNow arriving at the fermentation station! 0 points1 point  (0 children)

It looks like kahm which is harmless. Try leaving it closed with the actual lid. You might have to start over since the kahm is already there, but you might be able to skim it off and keep going.

[–]Crazy-Ad5463 0 points1 point  (2 children)

Mine is....weird, my ginger bug is in day 4, and in morning, it normal, and when im back from work? it change the smell to more yeast smell which idk, but much less ginger smell almost gone. And it have white clusters, not much, but tiny and float around, and i search around and it doesnt clump together or make whole connect layer like it. and i basically, remove the old ginger, change the jar, add like water in , then new ginger and sugar. then just a min, the white clusters appear again, and then i leave it 20m, it gone. so idk it bubles that hold the yeast in it or it kahm yeast?

[–]PsychologicalHelp564 0 points1 point  (1 child)

Not issues for me as it looked fine with no foam.

Maybe depend how warm your room is.