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Wow. Great stuff, MrFoodScientist. It appears I've just adopted a vestigial ingredient thinking I was being all fancy and making invert sugar, when in reality I've just been making my ginger decoctions slightly more acidic, before adding my lemon and lime juice to it. My ginger beer never...

Wow. Thanks, saramc. Both those sites have a wealth of info I think it will take me (at least) all weekend to digest. Much appreciated! And now, of course I have to order some water kefir grains and see if I can make a probiotic, delicious ginger beer. :)

Very cool. Yeah I'd like to accentuate the floral notes in the high quality ginger I'm using without overpowering it. This thread is great food for thought. I'm gonna have to do this soon.

Please update when you're done with bottling. I'm researching hopping ginger beer and would love to hear your insight before going down that path.

In my experience, adding 1/2 tsp of cayenne to 5 gallons of ginger beer (well, specifically to the 2.5 boiling gallon decoction) kicks up the heat nicely. 1 tsp for 5 gallons is definitely in the "hot" territory. And of course the cayenne settles with the other solids, so those bottles with...

Great info here. I've just been adding a teaspoon to my ginger brew batches (which include the sugar, ginger, and spices), but will try making the invert sugar first in my next batch, then adding the ginger and spices. Any guidelines on amount of COT to water/sugar to use? I've been making...

Also being new here, I don't want to step on saramc's expertise, but having made wild ginger bug, GBP, and champagne yeast ginger beers, I can tell you there is a significantly different taste among them. I assume its due to the lacto bacterium, as the wild and GBP had a more vinegary edge to...

Can anyone explain the difference between GBP and water kefir grains? I can't seem to find info on the differences anywhere. FWIW, I also purchased the GBP from gingerbeerplant.net, as well as trying my own 'natural'/wild bug. Didn't have a lot of success with either compared to champagne...

This seemed like the best thread to pull for this, but please mods feel free to break out if necessary into a separate thread. I've been playing with a similar ginger beer recipe to the one above, with some slight variations. Here's my current (5 gallon) recipe for my organic, gluten free...