Recent content by spetri

All hope is not lost! Fermenter #2 started bubbling last night and fermemter #1 is showing signs of life this morning. That was a long wait!

Anyone know what is the safe temperature range for GBP? I think I killed my GBP by adding it to the wort when the temperature was at 93° F. It was added it 24 hours ago and so far not a single bubble from the airlock. :(

From what I've been reading, yes you can use GBP to make other drinks. To reuse your GBP screen it out using a fine mesh strainer when you transfer your beer to bottles. Also the GBP should grow as you use it.

REAL ginger beer is not made with yeast. Instead a fungal-bacteria symbiote SCOBY called "Ginger Beer Plant" is used for the fermentation. It is similar to but biologically different than "Kefir Grains" or "Kombucha Mushrooms" See Links below: http://gingerbeerplant.net/...

I know this thread is a bit old now but.... I just finished making my first GB wort. I'm making two different batches of 6L ea. I put the GBP in when the wort was in the 90's, I hope that didn't hurt my little buddies. I kept some on the side in case.

Hey, how are you.

Where in Norwalk? What is the name?

That's surprising. I know about 5 guys that brew beer and another 10 that make wine. Maybe I should invite them to this forum. Do you shop at Maltose Express?

Yes, that is what I've read and works for the soft version. It's the hard version I'm trying to get the correct ratio.

Found this. I hope it works.

I've been searching for days to find a rule of thumb for water to sugar ratio to determine potential alcohol percentage in a brewed beverage without any luck. I going to brew REAL ginger beer using real BGP. I'd like to make a strong version for me and a soft version for my kids. So I'm...

Just wanted to say hello. I'm in SW CT, a new brewer, and interested in brewing REAL ginger beer. I've gotten my hands on real BGP and will be starting my first brew.