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A few titbits I've picked up over the last few days of research are, 1) According to one comment I read in relation to a video recipe, the ginger root does not go well in primary fermentation, hence the often repeated steeping and straining, using only the liquid. If it is included, the brew...

Could be worth a try as well Feldon. Tartaric acid / Cream of Tartare comes up quite frequently, as does citric acid and of course lemon juice. The sultanas also feature in a few and I dropped a few in my first attempt at creating a Ginger Beer Plant. I was reading through some of the forum's...

Thanks Gollywog. A very interesting video but I'd need to buy the percolator and retort stand etc.

Experimentation has commenced.

I considered that myself but the prices listed above are average prices. If Happy Hour is $7.00 then the high end in some pubs will be $10. Last time I drank in a licenced premises for lunch on a pensioners Thursday lunch it was $8.50 for a schooner. The problem is that the publican and bar...

Most of the online (and Margaret's) recipes are for a refreshment that is made like making a sugar rich ginger / lemon tea and then adding a living culture to give it some fizz in the bottles. Loads of sugar to keep it sweet and high maintenance burping bottles daily etc. Some people try to...

If it's a can, it will have a use by date. Old cans don't work well in my experience. Yeast should have a packed date, and it will depend upon storage temperature. Grain might be good to make moonshine.

So here you go. You can't get much more Australian than a 1970's Margaret Fulton cookbook. This was sent to me by my sister just now.

https://www.news.com.au/lifestyle/real-life/news-life/12-devastating-beer-news-as-tax-is-hiked/news-story/e220f2556d2745a9d3eafcd7fc6effa3 I remember drinking in the beer garden of the OB pub on a sunny Saturday afternoon after a surf, or inside the back bar on Wednesday band night. $2.00...

+1

Correct. It can be added at any stage in fermentation. I was planning on adding it along with the priming sugar at bottling stage. It wouldn't matter if you add it into the primary ferment, but you'd need to factor the higher Specific Gravity points into your readings, but 230 grams in 23...

At the HB shop today. Advice was to use lactose at only 10 g / ĺitre and plastic bottles for the first batch. Don't risk blowing good glass bottles until I know the quantities. Good advice. Correction. I will not be using ginger paste from Indian Grocery store as it contains salt and...

Lactose is available at HB stores as a sweetener for stout, cider, ginger beer and wine. Under $10 for 500g, which is the recommended dose for 23 litres. You can get it elsewhere. As a non-fermentable sugar it will provide approximately half the sweetness of the same amount of cane sugar and...

I've just started a "Ginger Bug" or "Ginger Plant" and I'm hoping to make old school ginger beer. I remember the occasional glass bottle exploding under the house (under my bedroom to be exact) when I was a kid. I watched one youtube video this morning of a guy (Aussie) who had sweet GB when...

Thanks Mark. I'm not too optimistic (yet again). Even the older 2 batches are a bit bluuurrgh. I did the same thing a few times over the winter, and it worked ok but these last 2 double buckets (4 buckets in total) seemed to go astray. I didn't use a ferment chamber and just relied on the...

Well, I've done a few batches of "faux Lager" over winter using modified (cheat) methods, and both S23 and W34/70 yeasts. They've generally turned out ok. Yesterday, I accidentally opened a bottle of S23 that has only been in the bottles for about 3 weeks. I say accidentally because I have 2...

I couldn't get my head around the possibility of forgetting to put sugar in the bulk prime so I decided to do the test. Rather than risk opening and possibly over-priming 30 bottles, I only did one and then brought that and one other up into the house where I've placed them near a heater...

They aren't warm but this batch is the only one in between others that has failed in the same conditions. They are all canned Coopers kits with identical preparation. I don't bother with gravities with these repetitive batches. This one is Mexican Cerveza with provided yeast. I've got 2...

Do I try to rescue it or dump it? I have a batch of 30 PET bottles that I did just about 3 weeks ago and there is no sign of carbonation. The bottles are still soft. I tasted 1 to find it is not bad but, as you'd expect from a flat beer, not great either. The only thing I can think is that I...

Mould is presently running rampant and recommendations of running dehumidifiers, A/C in dry mode etc are pretty well useless. Last week we had blue mould growing on the stainless steel skin of our fridge. My daughter's place is growing mould on melamine surfaces and she is wiping everything...