The BrauMo blog
Notes for kombucha makers
Food safety, cultures, and the craft of running a kombucha brewery.
Food safety
HACCP for kombucha: the two control points that actually matter
Acidification and alcohol do the real work. A plain-English look at the KBi-aligned control points every commercial kombucha brewery should document.
CulturesLiquid starter vs. the pellicle: what actually acidifies your kombucha
The floating pellicle gets the attention, but it's the liquid starter that drops your pH fast and keeps a batch safe. Here's why — and how much to pitch.