As I've been out of town for the last month or so, my Kombucha has continued to brew - unattended. The students in my Toronto Trade School Class were constantly wondering how to keep a SCOBY alive while they went on vacation. I simply left my kombucha at room temperature, in it's regular brewing location. The coffee kombucha has been brewing since 22 Feb and the other two containers of kombucha have been brewing since the first week of March. The huge 4 gallon container was almost full with liquid when I left, and now the SCOBY is a good 4 inches thick.
I plan on stir-frying some of the excessive SCOBY I now have!