Hello,

I had been brewing from the same scoby since 2017 with great results until early this summer, when my second fermentation was not resulting in any fizziness. After two months of trying all sorts of variations, I tossed the scoby and had instant success with a new one.

Suddenly, I started noticing the lack of fizziness started to happen again with my last two batches. At first, I chalked it up to the cold weather, but my space is pretty constant in temperature--and the same issue happened during the summer.

My last batch was kept in the oven with a light on for a week and the most bare fizziness was generated. One thing I've noticed that could be noteworthy is that when adding the sugar to the first ferment for a second fermentation, it normally really fizzes up in the big jug. Lately, it has not. It tastes totally normal.

Brewing one-gallon batches, adding 1 tsp sugar and stirring before adding to flip-top bottles. No signs of mold or any weirdness on the scoby.

Any idea of what could be going on?