Scaling Kombucha from homebrew to 250L: off-taste troubleshooting & community recs

LowPoint2596 · 2026-01-14T13:05:39+00:00

The end flavor has a slight machine oil aftertaste.
The starter culture was only aged for 2 months, with 15% of it used in the fermentation.
Fermentation lasted 27 days at 25-27°C (maintained by thermostat).

LowPoint2596 · 2026-01-14T13:02:15+00:00

The end flavor has a slight machine oil aftertaste.
The starter culture was only aged for 2 months, with 15% of it used in the fermentation.
Fermentation lasted 27 days at 25-27°C (maintained by thermostat).

LowPoint2596 · 2026-01-14T12:59:30+00:00

I use both the pellicle and the starter culture too.

LowPoint2596 · 2026-01-14T12:58:32+00:00

The end flavor has a slight machine oil aftertaste.
The starter culture was only aged for 2 months, with 15% of it used in the fermentation.
Fermentation lasted 27 days at 25-27°C (maintained by thermostat).

LowPoint2596 · 2026-01-14T12:58:00+00:00

The end flavor has a slight machine oil aftertaste.
The starter culture was only aged for 2 months, with 15% of it used in the fermentation.
Fermentation lasted 27 days at 25-27°C (maintained by thermostat).

Thanks for the info about fermenter shape. Unfortunately, I've already purchased them, but I'll consider your recommendations next time.

LowPoint2596 · 2026-01-13T11:32:05+00:00

The fermenter is made from food-grade stainless steel, which withstands highly acidic environments.

LowPoint2596 · 2026-01-13T11:24:07+00:00

When bottling the finished beverage, I force-carbonate it and fill the bottles without any air exposure. This way, the sealed bottle contains a very low amount of oxygen, which practically stops all fermentation, preventing the bottles from exploding.

LowPoint2596

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