Brewing help
Let’s work out what happened.
Choose your culture below. The right checks depend on what you are making.
Yogurt & dahi
Fermentation problems are usually diagnosable from a few variables: culture type, temperature, time, ingredients, vessel, and what the batch looks and smells like. Use the guides below to go straight to the right troubleshooting path.
Milk kefir troubleshooting
If your milk kefir is thin, separating, too sour, slow, or not fermenting as expected, start with our Milk Kefir Troubleshooting Guide. For broader background, see the Complete Kefir Guide.
Water kefir troubleshooting
For inactive grains, weak carbonation, unusual smells, slow fermentation, or sugar and temperature questions, use the Water Kefir Grains Guide & Troubleshooting.
Kombucha troubleshooting
For SCOBY health, fermentation time, temperature, acidity, mould concerns, carbonation, and brewing setup, use the Kombucha Brewing & Troubleshooting Guide.
Natto troubleshooting
If natto is not sticky, smells wrong, or will not ferment, see our Natto Fermentation Troubleshooting Guide. For temperature and timing, see Natto Fermentation Temperature & Time.
Not sure which culture guide you need?
Browse the Zoh Fermentation Cultures Guide to identify the culture and the correct next step.
When contacting Zoh support
Include the culture used, approximate room or incubation temperature, fermentation time, ingredients, vessel type, and a clear photo where useful. Email support@zohprobiotics.com.