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Thanks for the reply, I originally was fermenting for 2-3 days, but switched over to 30 min - 1 hour to try and preserve the sweetness from the sugar and to keep the alcohol lower. Basically I've been leaving the yeast in just long enough to start carbonating, then after bottling it finishes...

I've been experimenting with making multiple micro batches (2000ml ~ 4 bottle) of Ginger beer using GBP. Anyway, I've got down to a drinkable recipe that's actually refreshing and drinkable, but I'm still getting sulfur with each batch. I switched from tap water to spring water and it's not...

Just adding some simple suggestions other have made : Switch to table sugar, I made the mistake of using brown sugar. It will be clearer and the taste wont be as offensive. As for the sulfur, it could be either be the yeast/water/contamination. Use filtered/spring water, especially if you have...

Hey, I've been experimenting for a few weeks with ginger beer plant in making ginger beer. I've been making small batches (~2000ml) batches and have been going through a lot of fresh ginger. I'm wondering if anyone has any experience of using Crystallized Ginger. I've been looking and some...

weird... yeah sprechners are force carb only. The only 2 natural carbonation ones are gnomes and some retro looking brand. For yeast, honestly I've been using red star cooking yeast. The root beer after about 4 days carbed and was actually really good (I drank all relatively early so it was...

Tadah, looks like it only needed 2 weeks. First successful beer/attempt at it. We just bottled another one today, have another one in a secondary, and we're almost done with the wine. :mug:

meh, The person I'm working with seems to think 2 weeks is the magic number on bottling. It's getting to the point where there's no use in arguing about it. We're almost at the two week mark and you can still see sugar floating in there. I think there's a way to get around the problems with...

Sorry guys, I haven't really contributed yet but have managed to have run into a lot of questions. Anyway, I've noticed a-uh-deadly smell coming out of the air lock. Like straight up FUNK, and not the good kind. Wondering if I'm looking at the rhino fart or something more gut-wrenching...

yeah we seem to be off to a good start if all we need to do is wait. We were lucky that there weren't any off-odors, taste or anything else. If all goes well, and we just need to wait two weeks, it'll be worth it since the flat beer actually tastes like great beer. :tank:

Cool, I'm starting to hate the place we've been ordering beer kits from since their directions are always off. We've been keeping it at that temperature lucky enough. We'll have to wait a bit longer until we can test again. :cross:

Okay, we just checked out first bottle. First thing we all noticed off the test beer is that there seems to have been zero carbonation. I searched the forum a bit and I'm not really sure what our problem is. On bottling day we used cooper tablets for priming sugars for starters. It's only...

I guess this all means I need to rethink what we're doing. The person I'm working with just informed me that we used the wrong yeast from the start (lager yeast) on the ale kit. So that's why we've been fermenting at the temps we are, but he doesn't seem to think we should take more readings to...

yeah even though I'm getting crucified, its helping haha. Might as well get the answers now before any more goes wrong. The readings I have written down on gravity readings are about : 1.025 brew day 1.018 before racking. It was about that, not exact since we're terrible at reading the...

yeah I'm not sure if the temperature was right at all. People are saying that ale is a little under room temperature, but the yeast was saying 50's. Not sure what's up with at all. I guess I might need to start taking the wheel on this since the guy working with me seems to be a little too sure...

We took some gravity readings prior to racking, but the kit came with some generic directions that mentioned going by the bubbling (once every 90 seconds). That's when we racked instead of waiting for the gravity to level out.

The one we're having a problem with is a Bavarian Hefeweizen (ale), so that might be part of the problem :tank:

It was in the primary for over 2 weeks prior to racking to the secondary. I'll relay the information, which is good because I really don't feel like bottling right now. I have the book you're talking about right next to me. I reread the portion on yeast before posting but didn't see what I...

Hey, first time poster/brewer here. Right now I'm sort of in a pickle. We've made it to the secondary fermenter, but now the bubbling has slowed significantly down to about once every 2.5 minutes or so. Also it seems like a film has formed on the top. But it's still bubbling. We transferred...