One of the most important factors that determines whether kombucha is good or bad is the temperature at which it is brewed and fermented. If not adjusted correctly, your beer may turn sour or worse, moldy.
But what is the right temperature for kombucha? How do you know if the brewing temperature is too low or too high?
In this ultimate guide, we’ll share everything you need to know about kombucha temperature. What is the best temperature to brew kombucha? How does temperature affect the taste and quality of your favorite soda? Find out and adjust the right temperature for brewing kombucha What should I do? All answers below.
The importance of temperature in kombucha brewing
Temperature plays an important role in brewing kombucha. As you know, kombucha is a living drink that requires a specific temperature range to ferment properly. This is because it affects the growth and activity of the kombucha SCOBY, which is responsible for fermenting the sweet tea into tangy, probiotic-rich kombucha.
So, just like humans, SCOBYs have an optimal temperature range in which they will grow and achieve the best results. The ideal temperature range for fermenting kombucha is 60°F to 85°F (16°C to 29°C). For best results and flavor, aim for a range of 24°C to 26°C (75°F to 80°F), especially during the first 3 to 7 days of the fermentation process.
If the brewing temperature is too low or too high, the kombucha will not be able to ferment properly. This directly affects the taste and health benefits of kombucha.
Therefore, it is important to pay attention to the fermentation temperature of your kombucha.
See related article: Does kombucha help with bloating?
The effect of temperature on brewing kombucha
Temperature has a variety of effects on the kombucha fermentation process.
Colder temperatures slow down the fermentation process and make kombucha take longer to brew. Additionally, your SCOBY may not breed and you may end up with a drab, unpleasant kombucha. This type of kombucha lacks the desirable acidity and apple-like flavor found in well-brewed kombucha.
Additionally, if the extraction temperature drops below 64°F (18°C), the bacteria in the kombucha may become less active and unable to acidify the extract quickly enough to prevent mold growth. .
On the other hand, if the temperature is too high, fermentation will speed up, resulting in a sour or vinegary taste.
In either case, kombucha brewed at any temperature is safe to consume as long as no mold is present. However, the taste may not be as enjoyable as properly brewed kombucha.
Temperature also affects the yeast and bacteria inside the SCOBY. Different strains of yeast and bacteria grow in different temperature ranges, and temperature can affect the balance of these microorganisms within the SCOBY. If the brewing temperature isn’t right, yeast can dominate the brew and inhibit the growth of bacteria and SCOBY.
Therefore, finding the right kombucha brewing temperature is the key to making delicious kombucha.
Note: Kombucha SCOBYs are tough cultures that can handle varying temperatures and less-than-ideal conditions. However, it only lasts for a short period of time, from a few hours to a few days. So if you accidentally get the temperature of your kombucha wrong for a few hours or a day, that’s perfectly fine. Kombucha can recover if you provide the right brewing environment.
Different temperature ranges for fermenting kombucha
Below is a reference table showing the temperature range for kombucha fermentation to better understand how temperature affects the fermentation process and taste of kombucha.
temperature range
fermentation notes
Below 50°F (10°C)
– too cold for fermentation
– Increased risk of mold growth
– Never recommended for fermenting kombucha
50°F to 64°F (10°C to 18°C)
– Fermentation is slow and has a weak or yeasty flavor
– Mold may grow
– Optimal temperature for long-term storage of SCOBY hotels
65°F to 70°F (18°C to 21°C)
– Slow but acceptable fermentation
– Longer brewing cycle
– SCOBY growth may be weakened and yeast may increase.
– SCOBY Can be used for hotel storage or secondary fermentation
71°F to 77°F (22°C to 25°C)
– A smoother kombucha with good flavor but less bite
– Fermentation is slower than optimal
– Suitable for near-mature CB setups
78°F to 80°F (26°C to 27°C)
– Optimal temperature range for kombucha
– Optimal balance of yeast and bacterial activity
– Ideal for balanced acid production and flavor development
81°F to 85°F (27°C to 29°C)
– Upper limit of ideal brewing range
– Produces kombucha with a stronger flavor and higher acidity levels
– Perfect for stronger growth of SCOBY
86°F to 100°F (30°C to 38°C)
– Promotes the growth of yeast and inhibits the growth of bacteria and SCOBY.
– Provides a strong and rich flavor
– Yeast can suffocate bacteria, but it does not kill them
101°F to 108°F (38°C to 42°C)
– Risk of overfermentation
– Bacterial activity stops
– Yeast becomes overactive
– Beer becomes vinegary and too sour
109°F (43°C) or higher
– too hot for fermentation
– Yeast begins to die
– SCOBYs are heat stressed and may become non-viable after a few days
Note: Storing the SCOBY at low temperatures, such as below 50°F (10°C), for long periods of time can permanently inactivate the acetic acid bacteria. This can make the bacteria lazy and vulnerable to mold growth when starting a new batch. So don’t be discouraged if mold appears during the first few brew cycles. Throw away your moldy beer and start again.
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Monitoring and regulating kombucha temperature
To ensure the ideal temperature for your kombucha, it is essential to check and adjust the temperature throughout the fermentation process. One of the easiest ways to do this is to regularly check the temperature of your brewing vessel using a thermometer. Aim for temperatures in the 20°C to 25°C (68°F to 78°F) range, where the SCOBY is most active.
If the brewing temperature of your kombucha is too low, you can use a heating mat or a warm place in your home to warm up the brew. If the temperature is too high, move the brewing vessel to a cooler location or use a fan to cool it down.
Note: Do not use heat lamps or light bulbs near kombucha. why? This is because light has antibacterial properties and can harm the beneficial bacteria found in beer. Additionally, placing your kombucha container near a heat source can create hot spots, which can cause your kombucha to heat unevenly.
Kombucha temperature conclusion
Finally, temperature plays an important role in the kombucha fermentation process. The ideal temperature range for brewing kombucha is 24°C to 26°C (75°F to 80°F). However, the temperature will vary depending on your desired flavor and fermentation time.
Always monitor and adjust temperature throughout the fermentation process to ensure best results. Finally, avoid extreme temperatures that can harm your SCOBY and lead to mold growth. By following the tips and information in this ultimate guide, you’ll be able to brew delicious and healthy kombucha every time.
