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got my second batch in: (sorry for the odd measurements) 4 pounds of ginger (blended in water to make a slurry) 5.5 cups white sugar 3 lb of light brown sugar 100 cloves (whole) 1 tbsp cinnamon brought up to boil let steep pitched Wyeast Califiornia Ale WSP001? from slurry shook...

mine stalled at about 1.040 and I pitched some slurry from an IPA, it is still blubbing around now. I stole a bit from gallon jug number 1 and it seems perfect, yet a bit sweet. I added some seltzer and it was great. I will see how far it will go without it getting bitter or too alcoholic...

I understand I was just using some safale us-05 to get it out of the fridge, and get acquainted with my hydrometer. At roughly 85 hours now and still have a lot of activity. Keep me updated and I will too. On a side note I think I will be leaving the sugar content in the fermenter so that I...

https://www.homebrewtalk.com/f95/real-ginger-beer-how-much-alcohol-can-plant-tolerate-223086/ Check this post (this isn't spam if it's an internal link?) for what we are all trying for adult type of ginger beer. Well two of us are trying. The other gentleman is using the traditional ginger...

start with 2 gallon tap water in pot added .5 pack of us-05 yeast to seperate vessel at 90F with 3 tsp sugar lots of ginger sliced into 1/32 (1mm?) discs with a sharp knife .5 packed cups of ginger 6.5 cups sugar 20 cloves 1 lemon juice 1 lemon zest added 2 c. ginger before boil started...

I just brewed some with real Ginger and I think the origional gravity was 1071 and it is primary now. I used us05 yeast. I have the recipe at home and will post it later today around 330 pm est