Alright...
So Alex and I have begun brewing ginger beer and its great to actually be getting into the D0-It-Yourself spirit. We have used this recipe as a guide in our initial runs. We have independently attempted this recipe. In my run, the only deviation from the instructions was the use of "Fast Rise" yeast designed to work roughly twice as fast as normal baker's yeast. Alex will no doubt be able to give a more accurate and detailed account of his first two runs. I will post again with results once my first attempt runs its course (Sunday morning).
Dark Brown Brew
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In the future i will write all my days lab notes as separate entries, I'm just putting them all together today to catch up my posts with my notebook.
06-08-07
* Began first ferment, GAB060807AMB1,at 9:30pm. Mixed ingredients in 2 liter soda bottle. Only deviation is using "Quick Rise" yeast instead of normaly active baker's yeast.
83F.
06-09-07
* 10 am released CO2 pressure in GAB060807AMB1, the bottle has been sitting in indirect sunlight. Porch temp = 84F.
* Noticed very little head space in bottle, need to allot for that in future.
* 11:50 am had to loosen cap some more.
* Started new bottle of ginger beer at 7 pm tagged GAB060907AMB1. 83F It differs from GAB060807AMB1
-has a one way valve fermenter lock made from the decapitated pump of a 75 ml liquid soap dispenser.
- spring water used was cold from 20 hrs in the fridge when yeast was added.
-added 1 tbsp brown sugar to ingredients
-bottle was compressed some and had 2 in. head space.
06-10-09
Checked ferments at 10 am this morning, they seem fine, didn't mess with them any, no need. 82F
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