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CHOW Ginger Beer

Has anyone used a brewing yeast (ale, lager, wine, champagne, etc.) instead of wild fermented ginger? The purist in me agrees with those of you who prefer to discover a particular strain, but the realist would prefer the consistency of lab yeast. Distilled water seems to be used only to ensure contaminant-free water. Ginger beer brewers could use carbon-filtered (Brita, Pür, etc.) tap water with Campden tablets to remove Chlorine/Chloramine. Over-night exposure to air will let chlorine evaporate out, but do boil the water afterwards and let cool to room temp before adding ginger bug or other yeast.

Apr 06, 2013
tomkenkel in Recipes