Vian
Ready to join the conversation
Posts: 8 
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Post by Vian on Apr 21, 2014 9:56:05 GMT -5
My current Kombucha Continuous brew vessel is too small for the amount I'd like to be producing. Costco has a 3 gallon container with a really pretty ceramic base and lid, but it has a stainless steel spigot. I've always heard not to use any metal with kombucha because the acid will react with the metal, but some places online say stainless steel is ok. Anyone have any experience with using a stainless steel spigot with their kombucha?
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Post by TamarE on Apr 23, 2014 11:48:36 GMT -5
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Post by rachelpower on Apr 23, 2014 19:07:34 GMT -5
i'm sorry, no experience with this. the healthy home economist has interesting info on kombucha, including an argument against the continuous brew method.
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Post by Erin on Apr 24, 2014 0:15:19 GMT -5
I have also heard that you don't want to use stainless for ferments in general because it can react, BUT I found this article via Cultures of Health: www.culturesforhealth.com/kombucha-equipment regarding metal, "Metal is generally detrimental to kombucha and should not be used for a brewing vessel or for any item that will have contact with the scoby. The only possible exception is stainless steel. Because it is relatively inert, some brewers feel it is a reasonable alternative to glass. While we do not recommend using it, some people do have success doing so." |
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Post by salixisme on Apr 24, 2014 9:40:37 GMT -5
I think a stainless steel spigot would probably be OK - the kombucha is going to be in contact with it for a relatively short time, so there would not be much chance of anything leaching into your kombucha.
I wouldn't recommend actually brewing in a stainless steel vessel though as over time, the acid could cause some pitting in the steel and that could house unwanted bacterial cultures.
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