Are Beer Fermenters And Kombucha Fermenters The Same

Fermentation is the heart of both beer brewing and kombucha production, but the equipment used for each process is not always identical. Many brewers and beverage startups ask the same question: Can a beer fermenter also be used for kombucha? Or do you need separate tanks to avoid cross-contamination, off-flavors, and quality risks?

As a professional manufacturer of sanitary fermentation systems, DEGONG receives this question frequently from customers in the beer, kombucha, craft beverage, and functional drink industries. This article provides a clear, well-structured explanation of the similarities and differences between beer fermenters and kombucha fermenters—and helps you decide whether a dual-purpose tank is right for your production.

1. Why Fermenter Design Matters for Both Beer and Kombucha

Although beer and kombucha are very different beverages, both require a controlled fermentation environment to ensure:

Stable temperature

• Oxygen management

  Food-grade sanitary conditions

• Effective CO₂ control

• Consistent flavor development

• Batch-to-batch repeatability

A high-quality fermentation vessel—usually made of food-grade stainless steel (SS304 or SS316L)—is essential for maintaining hygiene and preventing contamination. This is especially important for kombucha, which uses a living culture that contains multiple microorganisms.

DEGONG’s stainless steel fermenters are widely used in breweries, kombucha factories, wineries, and craft beverage production lines because they provide:

• Precise cooling temperature control

• CIP (Clean-in-Place) systems

• Fully weld-polished internal surfaces

• Pressure and vacuum resistance

• Optional heating or cooling jackets

However, even though the equipment may look similar, beer and kombucha have different fermentation behaviors that influence how the tank should be used.

2. Beer vs. Kombucha Fermentation: Key Differences

Understanding the microbiology behind these beverages helps clarify why equipment requirements may differ.

2.1 Microorganisms

Beer

Beer is typically fermented using a single strain of brewer’s yeast:

• Saccharomyces cerevisiae (ale yeast)

• Saccharomyces pastorianus (lager yeast)

This is a controlled, predictable fermentation with strict hygiene requirements.

Kombucha

Kombucha is fermented using SCOBY — a Symbiotic Culture of Bacteria and Yeast, typically containing:

• Acetic acid bacteria

• Wild yeast

• Lactic acid bacteria

• Cellulose-producing microorganisms

This is a complex, mixed-culture ecosystem that grows rapidly and adheres strongly to tank surfaces and sealing components.

2.2 Fermentation Conditions

Parameter	Beer	Kombucha
Temperature	10–22°C depending on style	22–30°C
Microbial Risk	Sensitive to contamination	SCOBY is strong & persistent
pH	4.0–5.0	2.8–3.5 (more acidic)
Oxygen	Prefer low-oxygen / anaerobic	Requires early oxygen exposure
Alcohol	4–8%	<0.5–2% (low alcohol)

Because kombucha is acidic and contains powerful bacterial cultures, it can create long-term residual biofilms inside a fermenter if not cleaned properly.

3. Can the Same Fermenter Be Used for Beer and Kombucha?

Technically yes—but practically, it carries risks. Below is a detailed evaluation based on DEGONG’s engineering and customer experience.

3.1 When Dual-Use Is Possible

A stainless-steel fermenter can be used for both beer and kombucha if:

• The tank is fully welded with no dead angles

• All fittings are tri-clamp sanitary connections

• CIP cleaning can reach every surface

• All gaskets, valves, and ports can be removed and sterilized

• The tank can handle acidic conditions

DEGONG offers acid-resistant stainless steel fermenters that can withstand kombucha’s low pH environment, making dual-use technically feasible.

3.2 The Biggest Risk: Cross-Contamination

Even after chemical sanitizing, kombucha bacteria and wild yeast can hide inside:

• Gaskets

• Valves

• Butterfly seals

• Thermowell gaps

• Sampling ports

• Manway seals

• Scratches or micro-pits in the steel

These microorganisms can survive and infect future beer batches, causing:

• Over-attenuation

• Acetic acid aroma

• Excessive sourness

• Cloudiness

• Exploding bottles

• “Wild fermentation” off-flavors

Many professional brewers consider SCOBY contamination nearly impossible to fully eliminate without complete sterilization, not just sanitizing.

For a craft brewery producing premium beer, this risk is usually unacceptable.

3.3 Impact on Beer Flavor

Even microscopic residues of kombucha bacteria can dramatically alter beer. Typical problems include:

• Vinegar aroma from acetic acid bacteria

• Excessive souring

• Uncontrolled carbonation

• Pellicle formation in the fermenter

To avoid these issues, most breweries never use beer tanks for kombucha, even with thorough cleaning.

3.4 Impact on Kombucha Production

Switching from beer to kombucha is less risky, but:

• Beer yeast may alter SCOBY performance

• Hop residues may inhibit bacteria

• Beer aroma may mix into early kombucha batches

Thus, while workable, it still requires careful cleaning and steaming before switching.

4. Recommendations from DEGONG Experts

Option 1: Separate Tanks → Best for Commercial Use

If you are producing both beer and kombucha at a commercial scale, DEGONG strongly recommends:

• Dedicated fermenters for beer

• Dedicated fermenters for kombucha

This ensures optimal hygiene, predictable flavor, and stable long-term production.

Option 2: Shared Tank with Strict Protocol → Only for Very Small Operations

If you must use one tank for both beverages, DEGONG recommends the following procedure:

(1)Deep CIP cleaning

• High-alkaline detergent

• Followed by acid rinse

• Followed by hot water (≥ 80°C)

(2)Full disassembling of all valves and fittings

(3)Steam sterilization (preferred)

• 100–121°C if the tank is steam-rated

(4)Replace all gaskets

• Cheap and effective way to prevent contamination

(5)Inspect surface roughness

• Internal tank finish should be Ra ≤ 0.4 μm

Only after these steps can a beer tank be safely used for kombucha or vice versa.

5. What Makes a “Kombucha Fermenter” Different?

Although kombucha tanks look similar to beer fermenters, they often include special features:

(1)Oxygen-Friendly Design

Kombucha requires oxygen in the first stage, so the tank may use:

• Wide manway opening

• Dedicated ventilation port

• Optional breathable cover

• Non-pressurized design

Beer fermentation, in contrast, is strictly anaerobic.

(2)Open-Fermentation Option

Some kombucha producers prefer shallow, open tanks to encourage SCOBY growth. DEGONG offers both traditional closed tanks and open-top stainless steel fermenters for kombucha factories.

(3)Materials for High Acidity

Because kombucha pH can be as low as 2.8, long-term use requires:

• High-grade stainless steel

• Acid-resistant valves

• Proper internal polish

This prevents corrosion and maintains food safety.

(4)Higher Temperature Range

Kombucha ferments at warmer temperatures than beer.

DEGONG kombucha tanks include:

• Larger cooling jackets

• Optional heating function

• Wider temperature control range

6. Should You Buy One Fermenter or Two? — Decision Guide

Here is a simple evaluation to help you choose.

Choose a Shared Fermenter If:

• You are testing the market

• Your batch size is small

• Beer is not your primary product

• Some flavor variation is acceptable

Choose Separate Fermenters If:

• You run a commercial brewery

• Consistent flavor is essential

• You produce both beverages regularly

• You want to avoid contamination risk

• You require strong quality control

• You value long-term operational stability