Thread: calling all brewers

Please note that this recipe makes one gallon (8 pints or 11 12oz bottles) Larger batches yield better work/product ratios, but this is the recipes straight out of the book.
I haven't included sanitation procedures. Mark has a great procedure in his post. I use a commercial sanitizer, but that's just because it's easier to me than bleach (can't stand that smell...smells like...well, ask Scarface...)
*the authors words, not mine

Virgin Islands Ginger Beer

2 1/2 oz Ginger root
juice of 1/2 lemon
3-4 quarts water
1/8 teaspoon ale yeast (bakers yeast will work in a pinch*, also 1/4 cup lukewarm water)

other equipment:
Brew pot with cover
grater
measuring cup
jug with cap
funnel
bottles

1. Grate ginger into brewpot. Add 2 quarts of water and the juice of half a lemon and bring to a simmer. Add sugar and stir to dissolve. Simmer uncovered for about 25 minutes. Remove from heat, cover, and let cool.

2. Put one quart of cool water into jug. After the mixture has cooled for about 30 minutes, carefully pour into jug. Leaving 2 in. head space top off jug. Try to aim for a lukewarm temp. Shake with vigor.

3. put yeast in a teacup and add 1/4 cip of luke warm water. Let sit for about 5 minutes, then add to the jug. Cap and shake again.

4. Bottle and cap. leave at room temp (62-77 degrees F) for 48-72 hours. Check for carbonation level. If it is at the desired level, reseal and place in refrigerator to stop the fermentation.

Enjoy

I started brewing in Culinar school Why not cook with the beer you brew I learned a ton of stuff in that club, ended up being the master brewer for the club as well. I've not brewed a thing in about a year (sence moving to the bay area) and I'm not happy about it

I'd love to get a cooled fermenter but my wife will not let me fork up the 2k for it