kickinit233
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- Apr 11, 2015
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Hello community I have a interesting idea I would like to get advice on. After reading the book the Art of Fermentation I recalled reading a section about creating a ginger starter for kumbucha in a similar way to cider starter I.e. you simply mash up organic ginger and let the surface yeast and bacteria gorge themselves one the gingery goodness. That is the simple part of the brewing know what I am wondering is if this would be suitable for brewing beer instead of kumbucha and if so what precautions should I have when brewing the beer.