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Already been claimed fellas thanks Inkbird can’t wait to put it to use.

I’ve made my own I start with 2 kilo of Ginger I peel it then grate it put in in a large pot of water on the stove boil the water then add 4kilo of brown sugar and 2 large lemons or 3 medium cut in 1/4’s I squeeze the juice first and then throw the peels in and I boil the mixture for about 15...

I just put down 2 of the Morgan’s last week only due to Australia Day being next week and I wanted enough brew to last the day I normally make my own from scratch. So first lot I put down I put 2 kilo of Dex and the second one I used 3kg of raw sugar and 3 full lemons halved then squeezed. Will...

Yeah mine get keged and put in the fridge they turn out great I add 1kg of raw sugar into the brew and stir it through keg it and let the keg sit for a few days before putting in the fridge helps to sweeten the brew a bit.

Either one would be perfect for my use I don’t currently have anything in place to keep my brew temperature right have the old school temperature gauge on the outside of the brewing keg and constantly moving my brew on and outside depending on how hot or cold the day and nights are.

Gday all new to the forum been brewing alcoholic ginger beer on and off now for over 25 years always up to share and try new recipes I brew in stainless brewing pots and have a Kegonator set up look forward to chatting with others and trying different brews.

I have done it both ways you get more of a bite when leaving the ginger in only downside is a lot more sediment depending if you peel your ginger or leave it whole and let the natural yeast do the fermentation process.