#scoby
Live, measured metrics for the hashtag #scoby from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #scoby
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · mastodon.online (Mastodon public tags API) · fetched 2026-11-01 10:16 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · mastodon.online (Mastodon public search API) · fetched 2026-11-01 10:16 UTCLive pulse
measured · mastodon.online (Mastodon tag timeline) · fetched 2026-11-01 10:16 UTCEverything below is measured over the latest 34 public posts (spanning ~58108 hours).
Posting hours (UTC) — busiest: 15:00
Languages: English (19) · German (9) · Turkish (1) · Dutch (1) · Danish (1)
Avg boosts / post: 0.5
Top of the latest posts
Fled Instagram after its ads made me cry over a fake disaster. So here's something real: a plants electronic signals translated into sounds. I also do this with my sourdough SCOBY. #Biosonification #PlantMusic #Plants #OffGrid #CostaRica #S
Ich habe einen #scoby aus einer gekauften Flasche #kombucha gezüchtet, um selbst welchen zu brauen. Das ging richtig gut. Die Zweitfermentation ist vorbei und heute habe ich probiert. Fazit: Frisch, aber leichte Essignote. Beim nächsten Mal
A translation of microbial activity within a sourdough starter into sounds. In a way it can be seen as the sonification of a particular intelligence at work. I am also designing a sonification device that allows several inputs playing toget
What “scoby” means
WikipediaA symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the LAB and AAB components unique to the SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in
“SCOBY” on Wikipedia (CC BY-SA) →#scoby across platforms
every network with a public tag surfaceFollow #scoby straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/scoby