Why shouldn't you refrigerate an active SCOBY or brew? Find out how cold temperatures can make the culture go dormant and harm the delicate microbes.
1 Answer
Refrigerating an active SCOBY or ongoing brew slows down fermentation and can damage the SCOBY over time, potentially leading to mold growth or a weakened culture. It's best to keep them at room temperature for optimal fermentation.
Detailed Explanation:
An active SCOBY (Symbiotic Culture Of Bacteria and Yeast) thrives in a warm environment, typically between 68-78°F (20-26°C). This temperature range allows the bacteria and yeast to actively ferment the sweet tea, producing kombucha. Refrigeration significantly lowers the temperature, slowing down or even halting this fermentation process.
When a SCOBY is refrigerated, the bacteria and yeast become dormant. While this can be useful for temporarily pausing fermentation, prolonged refrigeration can weaken the culture. The cold temperature can damage the cell structure of the microorganisms, making them less effective when you try to reactivate them.
Furthermore, refrigeration can create an environment that favors the growth of unwanted molds. While kombucha's acidic environment usually inhibits mold growth, a weakened SCOBY in a cold environment is more susceptible. Mold can contaminate the entire batch and render it unsafe for consumption.
Pro Tip:
If you need to pause kombucha production for a short period (a week or two), you can refrigerate the SCOBY in a small amount of starter tea. However, for longer periods, it's better to create a SCOBY hotel at room temperature with plenty of starter tea and sugar to keep it healthy and active.