merk_the_hermit
Member
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 helping. Here's my procedure :
1. add 2000ml water, boil on stove, add 300g sugar and a few inches of shredded ginger. Once at a boil, cover -- keep at rolling boil for 10 minutes. Remove from heat and let it cool off.
2. Once cooled, I filter out with a coffee filter (metal coffee filter with a paper coffee filter in it). Pour into a 2000ml flask. Add 1 TBS dried GBP and airlock.
3. Wait 30 minutes to 1 hour. Filter out the GBP and bottle.
I use no rinse cleaner all the way through the process, but can't really shake the sulfur from any batch. Is it from the 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 helping. Here's my procedure :
1. add 2000ml water, boil on stove, add 300g sugar and a few inches of shredded ginger. Once at a boil, cover -- keep at rolling boil for 10 minutes. Remove from heat and let it cool off.
2. Once cooled, I filter out with a coffee filter (metal coffee filter with a paper coffee filter in it). Pour into a 2000ml flask. Add 1 TBS dried GBP and airlock.
3. Wait 30 minutes to 1 hour. Filter out the GBP and bottle.
I use no rinse cleaner all the way through the process, but can't really shake the sulfur from any batch. Is it from the GBP?