I am a total newbie to brewing, but want to try to brew up a batch of very lightly alcoholic ginger beer, using a recipe i got from a restaurant in london that brews its own.
I have been doing a little research online, but have a couple questions I can't find answers to.
1) If I refrigerate my ginger beer, does that pretty much stop fermentation or at least slow it down enough that I don't have to worry about letting out CO2 every day. (to avoid an explosition)
2) If refrigeration does the trick, then presumably it's OK to just go ahead and bottle the ginger beer in capped beer bottles? (i want to have single servings)
Thanks in advance for answers ...
I have been doing a little research online, but have a couple questions I can't find answers to.
1) If I refrigerate my ginger beer, does that pretty much stop fermentation or at least slow it down enough that I don't have to worry about letting out CO2 every day. (to avoid an explosition)
2) If refrigeration does the trick, then presumably it's OK to just go ahead and bottle the ginger beer in capped beer bottles? (i want to have single servings)
Thanks in advance for answers ...