Enrty Via Ginger Beer

ginganinja · Oct 15, 2017

Hello All!
I've found myself in the fascinating world of brewing via an all-time favorite, ginger beer. The organisation im currently working for had access to some ginger of amazing quality and after turning it into candies, pastes and muffins we turned to ginger beer, with amazing results. We are now looking to scaling up but are in no ways equipped, currently doing out of sanitized 1.5L bottles that require constant venting.
My incredibly broad question is what would we require to scale this up and make the process a little easier?
Thanks in advance for any advice the community can provide.

Yooper · Oct 15, 2017

Airlocks mean no venting, so that would be one thing to use. What size batches do you intend to do?

ginganinja · Oct 16, 2017

No venting would be awesome! At the moment looking like we need to be doing about 10L every 2-3 days

SirHC_ · Oct 16, 2017

What is your current recipe/procedure? It would help us to know what you already do to hopefully give you better directives.

ginganinja · Oct 17, 2017

I'm currently using a ginger bug developed over 2 weeks. I add a 1/4 cup bug to a simple ginger solution of 2 cups water, 60g grated ginger and 1 cup sugar that's simmered for 15 mins and steeped for 1 hour. The syrup is currently going into a sterilised bottle once cool, then the bug is added. Adequate carbonation is happening in around 2-3 days at room temp before being put in the fridge.

Jawbox0 · Oct 17, 2017

Maybe a small keg with a Spunding valve to dial in the PSI? You could carb it up, then set the Spunding valve to maintain 15psi and serve right from the keg?
Mini Keg - 5L
https://www.amazon.com/dp/B01MCVU60L/?tag=skimlinks_replacement-20

Spunding Valve:
https://www.morebeer.com/products/b...JE9zgqr-EBCrKk4hwt3cV7MCVQoEUSc8aAuPAEALw_wcB

ginganinja · Oct 18, 2017

Looks the goods to me! Will run it by the organisation and see what they think, thanks for all the help!

ginganinja · Nov 8, 2017

Just got the okay from the organization to purchase the recommended equipment, but before we do just wanted a little clarification on how this works. Am I correct in thinking we put our batch in the keg, set the valve to 15 psi then just let it do its thing like we have been?