Continuous brew kombucha is a method of brewing kombucha that involves keeping a scoby and a batch of kombucha continuously brewing in a large container. This method allows for a continuous supply of fresh kombucha and can be a convenient and cost-effective way to produce large quantities of kombucha.Here is how the continuous brew method works:A batch of sweetened tea is brewed and added to a large brewing container along with a scoby and a small amount of starter. The scoby and starter are used to introduce the necessary bacteria and yeast to the sweetened tea and kickstart the fermentation process.The mixture is then covered and left to ferment in a warm, dark place for 7-14 days, depending on the desired flavor and level of fermentation. As the mixture ferments, the scoby will grow and form a new layer on top of the tea.Once the kombucha has fermented to the desired level, a small amount of kombucha (usually around 16 ounces) is removed and set aside to use as starter for the next batch. Sweetened tea is then added to the brewing container to replace the removed kombucha.The process is repeated, with a small amount of kombucha being removed and sweetened tea being added to the brewing container on a regular basis. This allows for a continuous supply of fresh kombucha.To harvest and restart a continuous brew, you will need to follow these steps:Remove the scoby from the brewing container and set it aside.Remove any excess starter liquid from the brewing container.Brew a new batch of sweetened tea and add it to the brewing container.Add the scoby and a small amount of starter to the brewing container.Cover and ferment the mixture in a warm, dark place for 7-14 days, until it has fermented to the desired level.Bottle and enjoy the kombucha, and continue to brew and maintain the continuous brew as described above.Continuous brew kombucha can be a convenient and cost-effective way to produce large quantities of kombucha. It is important to follow proper sanitation practices and to handle the scoby and starter carefully to avoid contaminating the kombucha. With a little practice, you will be able to maintain a continuous brew and enjoy a constant supply of delicious, homemade kombucha.