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I have 2 and they work ok for me. The second one I bought arrived with a cracked housing so the seller refunded 50%. Still works just fine.

I hear you nick. You have to wonder though, if the entirety of Europe and the Americas' access to this phenomenon all stemmed from a shared single development of this chance combination sometime in the 17th or 18th century. If the 2 organisms are identifiable and still present, it shouldn't be...

I did not add priming sugar to the first 2 tests. Only lactose, and I bottled at 1.010 assuming it was still high enough to ensure carbonation. It well and truly did and required burping for 3 days. On the true GBP, there must be some chance of achieving it. It was achieved by natural means a...

I'll try to write up the results of my latest tests soon. Some interesting things. I guess there is no way of knowing for certain if you have the 2 correct organisms to qualify as a ginger beer plant scoby without microscopic analysis, but the starter I created following the appropriate...

I would never even contemplate a PET in a dishwasher. They do not tolerate even remotely hot water.

Exactly, and as recently mentioned in the other GB thread, I've seen a video where the guy used 6 kg for an ABV of near 13%, which he bottled before complete fermentation and without even knowing how much un-fermented sugar remained. Kaboom!!! From what I've learnt recently (last night), there...

I did some fairly thorough research last night, following up on your question nick, about feeding and maintenance of a GBP. As it turns out, what is very commonly referred to as a GBP, actually isn't, and the "recipes" or instructions on how to create one are highly unlikely to succeed. What...

I bottled at 1.010 and believe me they needed burping daily. This is the problem in a nutshell. I've had my fair share of drain feeding and I see no point in pretending it doesn't happen. I think it's important for newbies to understand that **** can go wrong. It isn't the end of the world...

They are proper amber HB PET bottles, mainly Coopers but some Mangrove Jack and some other ones I have had for a while that are a different shape and colour. I had about 180 from my last bash at brewing and when I started up again this time, I found a guy on Gumtree who was giving away about...

I tried Stevia a few years ago in tea and coffee and threw out a $10 odd container of it almost immediately. I'm about to post my first "chapter" of the chronicle. I'm not sure how long I'll do it. Takes too much time at the keyboard. However, there are already some weird things going on. I...

No no. I was just wondering how the story ended. I do have, at recent count, approximately 400 PET bottles so I don't need to worry about that. I will be testing my GB's out on PET first. I also have 36 unused, still in the box, amber glass swing tops that I'll probably go to for GB if I do...

Did any explode on you? How warm did they get?

Here are links to the 9 - 10 year old videos from NZ. If you haven't already seen these, this looks the best I've seen so far and closest to a repeatable process which ends in a bottled GB that appears to be stable. (I must have watched, or started to watch, over 50 by now.) I've asked the...

"You need your temp control probe taped to the fermenter."? I disagree for the reason already given.

Well first taste test today, Jon. It's my Birthday so why not? All I can say is conquering this is going to be tricky, and as you know, most coverage is for let's say, "hobby kitchen GB" in 1 gallon batches. I did come across an interesting video out of NZ this morning from 9 years ago (and...

With no disrespect D, you're possibly talking about a few hours to stabilise to set fridge temp, unless you are calculating mixed heat exchange / volume formula, as you do when mashing grain / sparging etc. How do you compensate for heat rise, known or imagined, due to initial fermentation...

I disagree with any claim that the temperature probe must be attached directly to the fermentation vessel. I use an STC1000 with the probe stuck to the side of the fridge wall with Bluetak and a temp variation setting of 0.5'C. I've watched it go through several cycles over a period of time...

Oh, I haven't given up and I'm open to all possibilities. I'm right in the middle of experiment #6. Edit: Nick, everything I'm reading says that $80 worth of lactose is way too much for 30 litres. I paid $9 for 500g so $81 would buy 4.5 kg. Beer Essentials brand recommends 500g ($8.60) per 22...

I agree with you completely nick, and I was not intending to disparage your comment in any way. In fact, you have very helpfully reinforced what I was already thinking. I also hate artificial sweeteners intensely. I detest diet and sugar free anything. What size batch did you throw out if it...

I hear you nick, but who wants to make 30 long necks and then add sugar syrup to every glass served? I know it isn't what I'm hoping to achieve. Well the carbonation in the bottles is going to be tricky to control by the looks of it. Certainly bottling at 1.010 is too early, with burping...