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Old 12-27-2011, 11:15 PM   #1
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Default Dry ginger beer

The recipes for ginger beer I've read say that you put a lot of sugar and cool it to stop the fermentation if your carbonating with yeast. Has anyone got good resulst putting only enough sugar to carbonate and getting a dry ginger beer?

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Old 12-30-2011, 12:03 PM   #2
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I've found that the longer you lager your ginger beer, the drier it will taste. Just don't cold crash it and lager at room temp. After a month or so, you shouild have a dry, ginger champagne.
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