some noobish quesitons: flat 2F, straining, and SCOBY forming in 2F

Howdyas the title suggested I am new to the kombucha journey but am already very excited and feeling great benefits of drinking it ( lost all desire to eat bread)My last batch was made following the master recipe, I strained the liquid to pressure-sealed bottles and left them out for 2 days for 2F.In one of the bottles a SCOBY begin to form, and in both bottles the liquid was nearly flat after 2-3 days while it was fizzy and foamy after 1F.So what can be the cause for the flatness?Is it normal for Scoby to form in 2F ?How tight of a strain should I use? Should I avoid using metal strain, use silk or a cloth ?Thanks via /r/Kombucha https://ift.tt/2KF3B2L