Does Homemade Kombucha Need to be Refrigerated?
When it comes to homemade kombucha, we get asked about refrigeration on each step of the brewing process. The four main stages consist of storing your SCOBY, primary fermentation, secondary fermentation, and finished kombucha.
How do I store my SCOBY?
Your kombucha culture or SCOBY is shelf-stable, so it doesn’t require refrigeration. If you just bought a SCOBY, It’s best to keep it at room temperature until you are ready to brew. If you are in-between brews, just store it in a jar with a cloth cover much the same as your primary fermentation. This is the same idea as a SCOBY hotel.
How to Make a SCOBY Hotel
Kombucha First Fermentation, Second Fermentation & Refrigeration
To be thorough, the first fermentation and secondary fermentation are never refrigerated. The optimum temperature for brewing kombucha is between 75-85 F. The kombucha culture will slow as the temperature drops and evenly to a halt when you put it in the fridge. This is called hibernation or dormancy, in the brewing industry. So unless you want to stop fermentation, do not refrigerate.