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Old 11-29-2009, 06:32 PM   #71
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It seems that anytime anyone mentions AB on this forum in any context, it's a matter of mere minutes before the conversation degrades to, "yeah, good recipe, but did you see all of the mistakes he made on the homebrew episode?" I figured I'd cut that one off before it ever started.



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Old 11-29-2009, 06:53 PM   #72
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Uh, perhaps because he wanted to stay on topic?
First rule to stay on topic: don't refer to off-topic matters.


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Old 11-29-2009, 07:05 PM   #73
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First rule to stay on topic: don't refer to off-topic matters.
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Old 12-07-2009, 09:02 PM   #74
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this thread hasn't been touched in a bit...but I'd figured I'd ask anyways:

I'm making my father some home-made sodas for Christmas. (going to put in glass bottles - but use splenda to sweeten with a minimal amount of sugar to carbonate)

He has always loved ginger beer, and there are few places around here where he can get it, from what I remember ginger beer was far spicier than your canada dry ginger ale. I'm not looking to ferment anything (other than needed to carbonate) but what differences are there between ginger ale and ginger beer as far as what is commercially available today - is Jamacian Ginger Beer just ginger ale with far more ginger bite in it?

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Old 12-08-2009, 04:39 PM   #75
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Ginger beer is different from ginger ale and is trickier to make at home. You might be able to emulate it though. I know some brands of ginger beer add capsicum to their products to give it that bite (Goya comes to mind). For proper ginger beer, you need to inoculate your gingery sugary water with ginger beer plant. You can get close with yeast, but its not quite the same.

http://www.fermentedtreasures.com/gingerbp.html

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Old 12-25-2009, 05:00 AM   #76
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Yesterday's 5 gallon recipe (following the same method):

2.5 lbs grated ginger
3.5 lbs sugar
8 cups water

9.5 oz lemon juice + enough water to top up to 5 gallons

It's a little spicier than the original but not significantly different in flavor.
Just kegged a batch with that recipe. Used approx 2.81# of ginger.
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Old 12-25-2009, 09:32 PM   #77
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I will be making a batch of this once i get my kegerator

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Old 01-20-2010, 01:37 AM   #78
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I made this today using 3oz grated ginger and champagne yeast. Hopefully it'll turn our well

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Old 02-02-2010, 11:23 PM   #79
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Just for clarification, if I force carbonate, I don't need to use any yeast correct? I just have to recarbonate if I'm using a carb cap, correct?

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Old 02-02-2010, 11:31 PM   #80
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Just for clarification, if I force carbonate, I don't need to use any yeast correct? I just have to recarbonate if I'm using a carb cap, correct?
If you keg it and force carbonate you do not need to add any yeast.


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