Kombucha Brew Tracker vs Fermentation Lab

Kombucha Brew Tracker helps home brewers manage fermentation timing with smart timers and batch logging. FEATURES: • F1 & F2 timers – Track first and second fermentation with countdown timers • F2 batch splitting – Create multiple F2 bottles from a single F1 batch and track each one individually • Culture type selection – Choose your culture type when starting a batch: SCOBY, Jun, Water Kefir, and more • Bottling reminders – Get notified when it's time to bottle or refrigerate • Batch management – Track unlimited batches simultaneously • Reactivate batches – Restart completed batches from the same phase with one tap • Flavor logging – Record F2 flavor combinations for each batch • Photo log – Document SCOBY health and batch progress • Brew history – Review all past batches and successful recipes • Stats & streaks – See brewing patterns and total batch counts • 100% offline – No account required, data stays on device Perfect for: • Home kombucha brewers • Continuous brew setups • F2 flavor experimentation • SCOBY health tracking • Batch rotation schedules WHY KOMBUCHA BREW TRACKER? • Simple – Start a timer in 3 seconds • Multi-batch – Track multiple brews at once • No account – Works offline, no signup • Free – Basic features free forever Never miss a bottling day. Brew better kombucha.

Fermentation Lab is the cellar notebook for people who ferment at home. Pick a ferment and a recipe: the app weighs the ingredients, tells you what to do each day and keeps track of temperature, pH and salt, jar by jar. Start from a recipe 95 recipes for 39 ferments – sauerkraut, kimchi, kombucha, kefir, yogurt, miso, shoyu, koji, tempeh, cured meats, cheese, vinegar, beer, wine, mead and more – plus bread recipes and pizza styles. Ingredients arrive already weighed and stay in proportion: change how much you make, or one line, and the rest follows. Next to each ingredient you see whether it is in your pantry; what is missing goes to the shopping list. Or write your own recipe and keep it for next time. The right step, every day Each type has its own care sheet: the phases, the task of each phase and the checkpoints – minimum salt, pH by the expected day, temperature limits, humidity, weight loss. Home follows what is fermenting and reminds you of today's task, with a notification when it is due. Short ferments such as bread, koji or yogurt are counted in hours. Log it, understand it Temperature, pH, gravity, notes and photos in one tap. Every reading is read for your ferment: whether it is within the limits of its care sheet, whether it is too early to tell, what counts besides that number. Measuring guides explain how to read pH and °Brix properly. You can connect an Inkbird Bluetooth sensor for temperature and humidity. Bread and pizza Baker's percentages on total flour, hydration, sourdough starter, biga and poolish. The method is part of the recipe: autolyse, folds, a night in the fridge, the pan. Doughs made in pieces are asked in pieces – four 250 g dough balls – and the step-by-step recipe has timers. The water temperature that brings the dough to the right temperature is one tap away from Home. The Laboratory Pantry and supplies, a shopping list with a barcode scanner, your cultures, the archive of finished ferments, statistics across batches, a calendar and timers. The Library Problems and doubts ("is it mold?"), techniques and microbes, with a search that reads inside the cards. Share An Instagram story or post with the jar's photo, log or recipe, plus a link to its web page. The Community Your profile is your lab: a jar for every ferment in progress. A weekly leaderboard, daily quests, culture swaps and a swap map. Others see only the types and progress of your lab – never names, notes or photos – and you can hide it. The Brigade, for kitchens A shared lab for kitchen teams: tickets on the rail, shift handovers, the week's HACCP checks, roles. And more Eight languages, a paper or cellar theme, and a predicted flavor profile and umami score (they are estimates). Fermentation Lab helps you keep count and not skip a check. Its values are the common ones of home fermentation: a number within limits says that number is within limits, not that a food is safe or ready. When in doubt, don't taste it.