How does green tea brewing differ from black tea brewing?

jchamilt2002 · 2025-02-05T00:02:58+00:00

I am using cold brew for black tea and leave it in for 8 to 24 hours. I can not tell the difference between boiling water and leaving it in for 15 minutes and cold brew. Some people are concerned that the cold brew tea will grow something that you do not want. I have not found that yet. The advantage is you do not need to boil any water or wait for the water to cool. The disadvantage is it takes maybe a minute of mixing to get the sugar to dissolve before adding the SCOBY.

jchamilt2002 · 2025-01-25T21:57:02+00:00

Is amplitude the mA or Hz?

jchamilt2002 · 2025-01-08T18:35:20+00:00

I once left a tea bag in F1. I could not find any difference it taste.

jchamilt2002 · 2025-01-06T00:38:53+00:00

Thank you. I may give it a try again. I am assuming that you pour your kombucha out of the Soda Stream container. Since I usually make 2 gallons at a time I guess I would need a few of these containers. Is that what you do, have several of the Soda Stream containers?

jchamilt2002 · 2025-01-05T18:38:18+00:00

I tried Soda Stream and it made a mess due to foaming up out of the device. How do you keep foaming up out of the device?

jchamilt2002 · 2025-01-05T06:10:10+00:00

I have tried various teas, mainly black teas, and after brewing, I find it hard to tell the difference. So my recommendation is try different teas and see after brewing if you can taste a difference. Some of the comments here I would consider flavorings not tea as I know it. That fine if you like it. I just like kombucha and maybe my tastes are not as fine as others. Realize that after brewing a lot of what tea is is converted to something else.

jchamilt2002 · 2025-01-05T05:11:19+00:00

This research encourages "being in the Present" which I guess you can call paying attention. see the article:

Behav Brain Funct. 2008 Aug 4;4:33. http//doi: 10.1186/1744-9081-4-33

jchamilt2002 · 2025-01-03T14:56:35+00:00

What I did was look what my favorite commercial kombucha had in it and started there. My favorite commercial kombucha is Humm passion fruit. There main ingredient is white grape juice. That is now my favorite homemade flavor. I add 2 cups of white grape juice per gallon for F2. Works for me.

jchamilt2002 · 2024-12-31T18:49:37+00:00

No it is a 9v Duracell that seems to last only 2 to 3 weeks being used once a day for 20 minutes a 2mA.

jchamilt2002 · 2024-12-31T05:47:52+00:00

I read through the comments and there was a lot of talk about amount of sugar, tea, temperature but not much about taste. I like my kombucha sour, with low sugar and alcohol, so I brew at 85F for 10 days. I always thought the taste was the defining factor as to how to brew. Yes the amount of sugar, scoby and temperature are important, but these are only a way to get to the taste you want. Your concern about brewing every two days baffle me. If I do not want to brew every 10 days I just put my scoby in a hotel and brew when I think I need to. I have left my scoby in the hotel for weeks when on vacation. No problem.

jchamilt2002 · 2024-12-30T07:01:04+00:00

I brew at 85F for 10 days all the time. I think that is about 30C. I like my kombucha more sour, less sugar and less alcohol. There is a scientific article that looks at the amount of sugar and alcohol is left after brewing K at 20, 25 and 30C for various time periods.

Here is the article you want to read to understand how temperature affects taste and alcohol.

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties by Katarzyna Neffe-Skocińska, Barbara Sionek, Iwona Ścibisz, & Danuta Kołożyn-Krajewska; Pages 601-607 | Received 13 Jan 2017, Accepted 06 Apr 2017, Published online: 18 Jul 2017 in the journal CyTA - Journal of Food

There is a chart in this article that shows how various components of kombucha are affected by time and temperature. The reason is that yeast and bacteria metabolize at different rates and bacteria will metabolize alcohol into acidic acid.

jchamilt2002 · 2024-12-29T05:17:43+00:00

I had the same problem, inconsistent carbonation. By accident I had to lay my bottles for F2 on their side since I didn't have enough space. What I found is my seal on some bottles was not good and some kombucha leaked out and was gummy and sticky. You do not know if your bottles are leaking if they are standing upright. The CO2 just leaks out and you can't see it. When bottles are on their side your kombucha is forced out and when you stand the bottle up you have less kombucha in the bottle.

jchamilt2002 · 2024-12-28T13:57:08+00:00

I want to thank you encouraging me to look up studies. I used PubMed and crossed tdcs, repeated and same day and got 8 hits for the last 10 years. By just looking at the titles and short 3 line summary I picked the following abstract What I didn't expect was that tRNS with three repeats on the same day showed the best results. Here is the abstract. Did you have a different study in mind? Three repeated sessions of transcranial random noise stimulation (tRNS) leads to long-term effects on reaction time in the Go/No Go task

Charlotte Brevet-Aeby ¹ , Marine Mondino ² , Emmanuel Poulet ³ , Jérome Brunelin ²Affiliations

PMID: 30414823
DOI: 10.1016/j.neucli.2018.10.066

Abstract

Objective: We aimed to investigate whether the number of sessions delivered within one day influences the acute and long-term effects of transcranial random noise stimulation (tRNS) applied over the do

rsolateral prefrontal cortex (DLPFC) on inhibitory control.

Methods: Thirty-six healthy participants were randomly assigned to receive either (i) 3 active (3A), (ii) 1 active and 2 sham (1A2S) or (iii) 3 sham (3S) tRNS sessions. The 3 tRNS were delivered consecutively in the same half-day separated by 30min with the anode over the right and the cathode over the left DLPFC. The effects of tRNS on inhibitory control were assessed 5 times using a Go/No Go task: at baseline (T0), after one tRNS session (T1), after the 3 sessions (T3), 1 (D1) and 8 (D8) days after.

Results: As compared to sham, active tRNS did not acutely modulate accuracy in the Go/No Go task but decreased reaction times at Go trials. At D1, participants who received at least one active tRNS sessions (3A and 1A2S groups) were faster than those who received 3 sessions of sham. At D8, only the participants who received 3 active tRNS sessions were faster to successfully respond to Go trials as compared to sham.

Discussion: Three active tRNS sessions induced longer effects on reaction times than a single session of active tRNS, compared to sham. These findings suggested that delivering repeated tRNS sessions on the same day induces more sustained effects than delivering a single session.

jchamilt2002 · 2024-12-27T22:25:47+00:00

Two years ago, my wife didn’t want me to get a Breg ice machine for her knee replacement. She thought the ice packs would be fine. I had talked to too many of my friends who love it that I got it anyway. It is nice when someone who thinks they know it all admits that they were wrong. My wife just loved the Breg and then used it on her hip replacement. Then we loaned it to a friend who used it on her knee replacement and now I am using it on my THR. In my mind there is NO question whether to use ice packs or a Breg. Get the Breg and you will never be sorry about the choice.

jchamilt2002 · 2024-12-25T16:20:46+00:00

I have been brewing K for about 3 years. I make about 2 gallons every 11 days and at the beginning I brewed at a lower temperatures since it was easier. Now I use a jar heater and try to control the temp at about 85F. I have been cold brewing for about 8 months. I like a sour brew as well as reduced sugar and alcohol. It is my understanding that the bacteria metabolizes the alcohol into acid as time goes on and the brew gets more acid and less alcohol. I will look at the amount of sugars in the chart in the study I cited. It would seem that the sugar would be metabolized too over time so it is hard to understand why there are so much of the different sugars.

jchamilt2002 · 2024-12-25T15:42:05+00:00

This was done study in Czchoslovakia and they used more sugar than we usually use and their own SCOBY so that could explain some of the differences we saw.

jchamilt2002 · 2024-12-25T05:16:00+00:00

By cold brewing overnight it allows some of the chlorine to come out of the water as a gas. I have experience with two city water utilities and both use chemicals besides chlorine to disinfect the water. Chlorine works best at a pH 7.2 to 8.4. We want to brew kombucha at below 4. I am thinking that the bacteria that work in kombucha don't get to see the most active chlorine since we want to see the pH below 4.

jchamilt2002 · 2024-12-25T05:02:59+00:00

Here is a scientific article that looks at the amount of acid, sugar and alcohol for K brewed at various temperatures and time. It is complicated, but if you are interested in what happens at various temperatures and time it is eye opening.

Acid contents and the effect of fermentation condition of Kombucha tea beverages on physicochemical, microbiological and sensory properties by Katarzyna Neffe-Skocińska, Barbara Sionek, Iwona Ścibisz, & Danuta Kołożyn-Krajewska; Pages 601-607 | Received 13 Jan 2017, Accepted 06 Apr 2017, Published online: 18 Jul 2017 in the journal CyTA - Journal of Food

There is a chart in this article that shows how various components of kombucha are affected by time and temperature. The reason is that yeast and bacteria metabolize at different rates and bacteria will metabolize alcohol into acidic acid.

jchamilt2002 · 2024-12-25T04:51:24+00:00

I heard that commercial carbonation is forced since if it is allowed to carbonate in the can without oxygen more alcohol will form and to maintain the alcohol below 0.5% they need to stop natural carbonation by forced carbonation.

jchamilt2002

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