I am wondering if there is any place that you can order GBP?
Raudhbjorn said:Dunno, mine's been in storage for about a year or so. I really should break it out and do up a couple of batches. Mayhap one of Ginger and one of Vanilla Cream. Mmmm....Blueberry Cream soda.....
What recipe did you use for the Vanilla Cream? I think I'm ordering the gbp soon.
Here are some images. My camera (aka cell phone) cannot do good close ups unfortunately.
i got my gbp from these guys
http://www.retro-culture.com/
a bit pricey but they were nice and the gbp is awesome
i got my gbp from these guys
http://www.retro-culture.com/
a bit pricey but they were nice and the gbp is awesome
I didn't get any instructions with mine. I was going off two different sets of recipes on Happy Herbalist's site. One uses lemon, one doesn't. One adds the sugar at the end of boiling the ginger, the other after it has all cooled. No mention of sanitization procedures in any. I figure this is pretty robust since this came from the time when iodophor and star san didn't exist.
What are you all using for sanitization?
Are you boiling the sugars and adjuncts like raisins?
Hey, not trying to ding ya, but Ive read a couple places that retro-culture is NOT selling genuine gbp, its actually water kefir grains....
which still makes a delicious fizzy drink....
Always add molasses or piloncillo, which is really the sugar it prefers, but doesnt taste the best..
What are you all using for sanitization?
Are you boiling the sugars and adjuncts like raisins?
weird, i love the molasses taste in there. a matter of personal preference i guess. can't get piloncillo here. your sounds good!
try cardamom pods!
no worries,
yeah, i find it interesting that others are interested in figuring out the exact differences between water keffir and gbp, and there will probably never be agreement, and i consider myself fortunate that i don't give a rat's bottom as long as it makes delicious ginger beer!!
which it does.
Are you boiling the sugars and adjuncts like raisins?
I've been feeding mine on gingered oat wort blended with raw, unboiled honey.
There is a BIG difference in WaterKefir and GingerBeer Plant...
Here are the cultures typically found in water kefir grains, keep in mind the yeasts can change depending on the wild yeasts in your area:
Lactobacillus brevis : identified as the species responsible for the production of the polysaccharide matrix that forms the grains
Lactobacillus casei rhamnosus
Lactobacillus alactosus
Lactobacillus casei casei
Lactobacillus pseudoplantarum
Lactobacillus plantarum
Streptococcus lactis
Streptococcus cremeris
Leuconostoc mesenteroide
Saccharomyces florentinus
Saccharomyces pretoriensis
Kloeckera apiculata
Candida lambica
C. valida
And here are the cultures in GBP:
Saccharomyces florentinus
Lactobacillus hilgardii
And I agree, they both make a great ginger beverage. I just hate that someone thinks they are getting GBP but are being sold a water kefir grain or hybrid. When you work with the independent cultures long enough, and taste what their ferments taste like, you come to appreciate each of them. The actual grains of each ferment source are visibly different and identifiable on sight. If you are dying for a ginger beer beverage and don't care one way or the other, and want a quick growing grain, then get water kefir grains. You will have enough to share with friends within 1-3 ferments if you have a mineral rich water, don't skimp on the sugar, and give the grains access to oxygen when they are in the solution. You can also visit www.gingerbeerplant.net and follow the links to recipes, Jim has recipes for making traditional ginger beer, scrumpy, using tea and using honey...I have made each and every one of them with his GBP and they are delicious.
There is a BIG difference in WaterKefir and GingerBeer Plant...
Here are the cultures typically found in water kefir grains, keep in mind the yeasts can change depending on the wild yeasts in your area:
Lactobacillus brevis : identified as the species responsible for the production of the polysaccharide matrix that forms the grains
Lactobacillus casei rhamnosus
Lactobacillus alactosus
Lactobacillus casei casei
Lactobacillus pseudoplantarum
Lactobacillus plantarum
Streptococcus lactis
Streptococcus cremeris
Leuconostoc mesenteroide
Saccharomyces florentinus
Saccharomyces pretoriensis
Kloeckera apiculata
Candida lambica
C. valida
And here are the cultures in GBP:
Saccharomyces florentinus
Lactobacillus hilgardii
And I agree, they both make a great ginger beverage. I just hate that someone thinks they are getting GBP but are being sold a water kefir grain or hybrid. When you work with the independent cultures long enough, and taste what their ferments taste like, you come to appreciate each of them. The actual grains of each ferment source are visibly different and identifiable on sight. If you are dying for a ginger beer beverage and don't care one way or the other, and want a quick growing grain, then get water kefir grains. You will have enough to share with friends within 1-3 ferments if you have a mineral rich water, don't skimp on the sugar, and give the grains access to oxygen when they are in the solution. You can also visit www.gingerbeerplant.net and follow the links to recipes, Jim has recipes for making traditional ginger beer, scrumpy, using tea and using honey...I have made each and every one of them with his GBP and they are delicious.
There is a BIG difference in WaterKefir and GingerBeer Plant...
Here are the cultures typically found in water kefir grains, keep in mind the yeasts can change depending on the wild yeasts in your area:
Lactobacillus brevis : identified as the species responsible for the production of the polysaccharide matrix that forms the grains
Lactobacillus casei rhamnosus
Lactobacillus alactosus
Lactobacillus casei casei
Lactobacillus pseudoplantarum
Lactobacillus plantarum
Streptococcus lactis
Streptococcus cremeris
Leuconostoc mesenteroide
Saccharomyces florentinus
Saccharomyces pretoriensis
Kloeckera apiculata
Candida lambica
C. valida
And here are the cultures in GBP:
Saccharomyces florentinus
Lactobacillus hilgardii
And I agree, they both make a great ginger beverage. I just hate that someone thinks they are getting GBP but are being sold a water kefir grain or hybrid. When you work with the independent cultures long enough, and taste what their ferments taste like, you come to appreciate each of them. The actual grains of each ferment source are visibly different and identifiable on sight. If you are dying for a ginger beer beverage and don't care one way or the other, and want a quick growing grain, then get water kefir grains. You will have enough to share with friends within 1-3 ferments if you have a mineral rich water, don't skimp on the sugar, and give the grains access to oxygen when they are in the solution. You can also visit www.gingerbeerplant.net and follow the links to recipes, Jim has recipes for making traditional ginger beer, scrumpy, using tea and using honey...I have made each and every one of them with his GBP and they are delicious.
There is a BIG difference in WaterKefir and GingerBeer Plant...
Here are the cultures typically found in water kefir grains, keep in mind the yeasts can change depending on the wild yeasts in your area:
Lactobacillus brevis : identified as the species responsible for the production of the polysaccharide matrix that forms the grains
Lactobacillus casei rhamnosus
Lactobacillus alactosus
Lactobacillus casei casei
Lactobacillus pseudoplantarum
Lactobacillus plantarum
Streptococcus lactis
Streptococcus cremeris
Leuconostoc mesenteroide
Saccharomyces florentinus
Saccharomyces pretoriensis
Kloeckera apiculata
Candida lambica
C. valida
And here are the cultures in GBP:
Saccharomyces florentinus
Lactobacillus hilgardii
And I agree, they both make a great ginger beverage. I just hate that someone thinks they are getting GBP but are being sold a water kefir grain or hybrid. When you work with the independent cultures long enough, and taste what their ferments taste like, you come to appreciate each of them. The actual grains of each ferment source are visibly different and identifiable on sight. If you are dying for a ginger beer beverage and don't care one way or the other, and want a quick growing grain, then get water kefir grains. You will have enough to share with friends within 1-3 ferments if you have a mineral rich water, don't skimp on the sugar, and give the grains access to oxygen when they are in the solution. You can also visit www.gingerbeerplant.net and follow the links to recipes, Jim has recipes for making traditional ginger beer, scrumpy, using tea and using honey...I have made each and every one of them with his GBP and they are delicious.
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