drunkatuw

Recipes 

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On tap: Oktoberfast ale, Kolsch
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sterling214

Recipes 

Thanks for posting this. I happend to have everything on hand that I needed to give this a shot so I will see in a couple of days how this tasts.

Sigafoos

Recipes 

Made this yesterday and it was great! Of course I was the only one out of four who liked it, but the rest of them suck and don't like beer or other tasty things.

I was actually surprised at how much it tasted like the commercial stuff, only better. It wasn't totally different, it was just stronger and tastier.

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sterling214

Recipes 

This recipie will be a keeper. Next time I'll give it a bit more time to fully carb. I swear, it's going to be homemade soda, not homebrew, that has me buying kegging equipment.

Yuri_Rage

Recipes 

I FINALLY got around to giving this a shot today. I made 2 liters, per the recipe, and it was REALLY good! So, I measured the rest of the ginger on hand, and it turns out that I have enough for another 3 gallons. The big batch of syrup is steeping as I type. I'm going to put it on tap tonight!

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MikeBlick

Recipes 

I started this 2 days ago and just had my first glass. This is really good, and so easy!

I don't have a scale, so I used 3 tbs freshly grated ginger and a little more than 2/4 cup of sugar. Next time I might go for 4tbs ginger.

Thanks for posting this. I really like rye whiskey and ginger ale so this is going to be nice to have around.

Revvy

Recipes 

I'm going to have to make some...

But what I am really interested in is the 11% ABV Ginger Beer he mentioned.

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Chad

Recipes 

What kind of yeast are you all using for this? Alton uses what appears to be SAF instant yeast in the clip. I keep a pound of that in my freezer, so no problem there, but it seems with the wide array of yeasts available something tastier than bread yeast would be appropriate. Nottingham? S-05?

Chad

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avaserfi

Recipes 

I use rapid rise or active dry bread yeast - whichever is open. I haven't noticed any flavor contributed by the yeast because it is active for such a short amount of time.

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cimirie

Recipes 

I'm sorry for a potential hijack. It'll be quick! I guess I'm really confused with the whole process of soda making. I've heard people say "if you want it sweeter, add more sugar," which flies in the face of typical beer brewing logic. Is it really as simple as cold-crashing and storing the soda in the fridge after 24 hours to prevent fermentation?

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Primary: nada
Secondary: Dark Lord Clone Imperial Stout, Winter 2010 Spiced Ale
Bottled: Ambassador Brown Ale, Georgia Peach pLambic, Michigan Berry pLambic, Extra Muffintop Amber Ale
On Deck: Cream Ale