Top tips for a good brew

Brewing kombucha at home is part science, part magic—but mostly, it’s about getting the conditions just right for your cultures to thrive. Here are our top tips to help you get the best fizz, flavor, and fermentation from your Bruusta brew:

1. Set the Dial to 5

Always check that your Bruusta dial is turned to 5. This setting holds in the pressure while your kombucha ferments, helping to create that natural fizz we all love. No pressure, no bubbles!

2. Skip the Cold Water

Yeast prefers things a little warmer to get started. When filling your Bruusta, use filtered water that’s room temperature or slightly warm—between 68°F and 95°F is ideal. Just make sure it’s not hotter than 104°F (not °C!) or you could harm the yeast.

3. Pick a Warm Spot

Temperature matters. Your kombucha will ferment best somewhere warm—between 75–85°F is the sweet spot. A sunny kitchen counter or a cosy shelf will do the trick. Avoid cold rooms or draughty windowsills.

4. Look (and Listen) for Fizz

When your brew is ready and you lift your Bruusta off the dock, you should hear a little hiss or see a burst of fizz—that’s a good sign! No fizz? Don’t worry. It might just need a bit longer. Make sure the dial is on 5, then leave it off the dock at room temperature for another 1–2 days before popping it in the fridge.

Happy brewing!