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Hello I am interested in making ginger beer. I happen to have a abundance of ginger and starch from ginger. Ginger starch is very similar to corn starch in apperance. I would like to convert the starch into sugar to ferment. What is the simplest way to to do this?

I saw that turbo yeast used in production of distiller beer to make vodka is very clean fermenting ( low conjoiners etc.) Has anyone used this yeast before for beer. I imagine it would have a high level of attenuation and yield a “dry” beer. Furthermore I also saw that added activated charcoal...

Any ones with decent disease resistance? what are the very highest Alpha hops? Polaris ?

I am interested in making beer with the “cleanest” alcohol content. Any tips for barley types? Yeast type? Temperature of ferment? I have made more than a few batches but really hate how conjoiners make me feel. I am fond of lower alcohol highly hopped types. Thank you

Is there any possible source for this material? Seeds? It seems hugely attractive to me being short and resistant to some common problems. Thank you