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Old 06-17-2011, 02:51 AM   #1
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Default Anyone have experience with Ginger Beer Plant?

I had been reading a bit about GBP, sounds very interesting. Anyone have experience with it and a reliable source??

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Old 06-29-2011, 07:18 PM   #2
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I bought cultures from www.yemoos.com before (kefir and water kefir). I am looking at buying ginger beer plant from them soon as well.

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Old 07-02-2011, 02:08 AM   #3
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Cool, thanks. I'll look into them. You never know who you are dealing with online, so I appreciate the recommendation.

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Old 01-25-2012, 02:26 AM   #4
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*>Read several posts down more more info on this, as there is some controversy surrounding it<*

***FOR ANYONE WANTING TO BUY A GBP*** - IMPORTANT

Yes, you can order them on-line, but right now every supplier that I've found is back ordered. So I decided to take my chances and grow one myself... *WITHOUT YEAST. Naturally occurring yeast in the ginger and bacteria from the air will start to grow in the solution, and the result will be a Ginger Beer Plant.

Its simple and it only took 36 hours till it started bubbling, at 48 hrs its burping and slooshing around a bit. It's going to take awhile till its mature (at least 7 days, but shipping takes that long anyway, right???), but comes with the satisfaction that I grew it myself...

(ratio it out as desired...)

2 Pints sterile/spring/dechlorinated/bottled water
4 tsp fresh grated Ginger (dropped in boiling water for 60 secs to sterilize)
4 tsp powdered Ginger
8 tsp "Sugar in the Raw" or any other organic, unrefined cane/palm sugar, the darker and more moist, the better
1 lemons worth juice

put all in a sterilized jar covered with cheese/muslin cloth, and swirl it around
feed 2 tsp sugar, 2 tsp powdered ginger a day
add crushed egg shells, spoon of dark molasses, or a pinch of cream of tartar after 7 days to really give it the nutrients it needs to thrive

Now you grew your own GBP for "free" and didn't have to wait for it to be shipped...

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Old 01-26-2012, 03:41 PM   #5
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You say you're using naturally occurring yeast in the ginger, but then you're dropping it in boiling water to sterilize it? Wouldn't this kill most of the yeast?

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Old 01-27-2012, 05:45 PM   #6
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Default Sterilizing

I believe the boiling water comes prior to the grating, so the outer surfaces that could have bacteria are sterilized.

From a stricly microbiological definition, this is not sterilizing but sanitizing the surface. Boiling water for 60 seconds would not kill all microbes, especially those that are really embedded in the surface. It would wash off those things right on the surface that were recently picked up through handling, though.

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Old 01-28-2012, 12:46 AM   #7
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Sure its possible to have Saccharomyces florentinus and the bacterium Lactobacillus hilgardii on ginger in the wild. It had to come from somewhere right? I would guess you would just get some wild yeast normally. Does it form a scoby?

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Old 01-29-2012, 06:47 AM   #8
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After notifying people of this someone pointed out that this makes a "plant", but not S.f&Laco (a scoby)

*so this was my reply as part of this thread http://www.homebrewtalk.com/f95/ging...ml#post3709708
>
"Yes, a GBP is specifically Saccharomyces florentinus and Lactobacillus.

When I first heard of GBP years and years ago I was taught/learned that S.florentinus naturally occurs in ginger root, and the bacteria Lacto is also just naturally occurring in most homes and the fermenting ginger and sugar gives rise to the yeast which is then a perfect environment for the bacteria to set in via being exposed to the open air.Over time it develops into a scoby.

HOWEVER, I've spent like 4 hrs straight and yet to find anything that proves OR disproves this idea! I can't find any info on where S.f actually comes from, or it's origin. I read several places that state the GBP's original origin is actually UNKNOWN(?). All the research I can find only talks about what it is, how it works, what it does, and how to take care of it, but never where it comes from, other than saying in ginger water. According to the internet, it only exists in yeast banks, or people's kitchens, but it must live somewhere in nature, and have a origin. Everything else is everyone stating that certain strains are fake, or not the real GBP, etc.

So now Im quite perplexed.... Anyone have information on this???

For now, I will continue to mature this plant. It smells exactly like a GBP that I smelled in the past, (at least from memory) and it is supposed to form a gelatinous mass as well. Then make a brew to see what the outcome is, and report back."

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Old 01-29-2012, 06:56 AM   #9
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Quote:
Originally Posted by ChessRockwell View Post
You say you're using naturally occurring yeast in the ginger, but then you're dropping it in boiling water to sterilize it? Wouldn't this kill most of the yeast?
No, like CHERRYLinND said, it's just sanitizing the surface (bad word chioce).

The root itself barely gets hot, it just kills anything living on the surface without the use of chemicals... The internal yeast definitely isnt killed off, as it only take about 12 hours before you can tell its alive
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Old 01-29-2012, 02:09 PM   #10
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That makes sense!

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