tag:blogger.com,1999:blog-8066877917844499643.post5455907620181290875..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Ginger Beer Plant 101The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-8066877917844499643.post-55760707879711132832024-01-25T18:52:50.044-05:002024-01-25T18:52:50.044-05:00Gingerbeerplant.net, guy by the name of Jim. Only ...Gingerbeerplant.net, guy by the name of Jim. Only scoby he sells so no cross contamination. Used him twice. Definitely legit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29242162345935642072019-03-19T21:25:26.145-04:002019-03-19T21:25:26.145-04:00Would like to get some real Ginger Beer Plant,,,, ...Would like to get some real Ginger Beer Plant,,,, where could I get some from, pleaseDeborahhttps://www.blogger.com/profile/04766730189402697372noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-23251221068939673082018-06-29T19:39:47.721-04:002018-06-29T19:39:47.721-04:00I've gone to higher chloride for my sour beers...I've gone to higher chloride for my sour beers, ~150 PPM. That's something that might work well to add a little more mouthfeel to a ginger beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37285130251828371592018-06-29T11:39:30.944-04:002018-06-29T11:39:30.944-04:00I know this post is a decade old, but I figured I&...I know this post is a decade old, but I figured I'd try.<br />As a brewer both home and professionally, I'm looking into ginger bug/ginger fermentation, and am seeking out knowledge on water chemistry/profiles. Have you come across any information pertaining to the water profile best used in ginger fermentation?Spenser Khttps://www.blogger.com/profile/13492622061863182941noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7464881372853985102017-08-03T13:40:26.798-04:002017-08-03T13:40:26.798-04:00Liam: Indeed you can ferment ginger beer from capt...Liam: Indeed you can ferment ginger beer from captured wild yeast, but you are not creating the SCOBY called Ginger Beer Plant which gives ginger beer its unique taste.Ingenoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40342761807924867772017-04-25T01:49:16.148-04:002017-04-25T01:49:16.148-04:00It's not necessary to buy the culture, you can...It's not necessary to buy the culture, you can easily make your own. All you need is an empty jar, grate a tea spoon of ginger in, add a teaspoon of white sugar and enough filtered water to cover, and put a paper towel with a rubber band over the jar. After 2 days you need to feed your culture with another teaspoon ginger, sugar and water. After a day or two, you will notice it bubbling, and then it's ready to use!Liamnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75046550966106708672016-08-15T22:48:41.621-04:002016-08-15T22:48:41.621-04:00I'd stick to low gravity and no hops (similar ...I'd stick to low gravity and no hops (similar to a Berliner weisse), give the lactic acid bacteria their best shot!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-9373544574460136862016-08-07T12:44:31.459-04:002016-08-07T12:44:31.459-04:00I'm about to buy some GBP.
Excited to make Rea...I'm about to buy some GBP.<br />Excited to make Real Ginger Beer!!<br /><br />I also definitely want to test the GBP in wort, prob a 5ga test batch...<br />2.5ga using GBP and another 2.5ga using beer yeast...<br />Any suggestions for a recipe that may work well with the GBP?<br />Anonymoushttps://www.blogger.com/profile/01670814195820995588noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31430629730140685492016-01-14T18:26:18.520-05:002016-01-14T18:26:18.520-05:00I couldn't keep the schedule up and threw the ...I couldn't keep the schedule up and threw the culture out probably eight years ago! Not sure of any reliable sources at the moment.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63306349604209024902016-01-11T09:59:43.396-05:002016-01-11T09:59:43.396-05:00Do you have any GBP to share?Do you have any GBP to share?tmcaleerhttps://www.blogger.com/profile/09915609500340716584noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35721904870690428312013-04-18T18:25:16.577-04:002013-04-18T18:25:16.577-04:00Not fermenting wort with GBP is something I regret...Not fermenting wort with GBP is something I regretted never trying before tossing my culture. Not sure the microbes would be able to ferment maltose, but it would have been worth a shot! If you try it, I'd love to hear the result!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-52420164221752772242013-04-18T15:25:16.666-04:002013-04-18T15:25:16.666-04:00Ever thought to use ginger bug to ferment a beer w...Ever thought to use ginger bug to ferment a beer wort? Pros/cons?Justinhttps://www.blogger.com/profile/12862850320886955890noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-17608440771561131012008-07-22T14:37:00.000-04:002008-07-22T14:37:00.000-04:00I am still experimenting and looking for ingredien...I am still experimenting and looking for ingredients. I used 120g/L of dark brown sugar. My first effort for flavor steeped Stash licorice spice tea (licorice root, cinnamon, orange peel, Chinese star anise, natural flavor of vanilla, sarsaparilla, orange oil, cinnamon oil, clove oil, cardamom oil), wintergreen, mint, cloves, powdered ginger. I added vanilla extract and lemon extract at bottling. A lot of things were in very small quantities. It needs work. I need to find some of the ingredients by themselves. My short list includes birch, licorice root, sarsparilla, and sassafras. Looking up the ingredients of different root beers is helping me find direction.Stevehttps://www.blogger.com/profile/07929036052805388550noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-86777012914559733732008-07-22T09:58:00.000-04:002008-07-22T09:58:00.000-04:00Sounds good Steve, do you have a recipe you wouldn...Sounds good Steve, do you have a recipe you wouldn't mind sharing?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-90501938444389327332008-07-20T14:39:00.000-04:002008-07-20T14:39:00.000-04:00Try a recipe with root beer spices if you get bore...Try a recipe with root beer spices if you get bored of the ginger. I am really enjoying the sweetness that licorice and dark brown sugar provides. Licorice also might be responsible for the creamy tan head that I am getting.Stevehttps://www.blogger.com/profile/07929036052805388550noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81080329562314579142008-07-15T12:20:00.000-04:002008-07-15T12:20:00.000-04:00This comment has been removed by the author.Laurahttps://www.blogger.com/profile/12377566286900419331noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67697283964503105532008-07-15T09:03:00.000-04:002008-07-15T09:03:00.000-04:00Living in an old 4th floor apartment in DC makes s...Living in an old 4th floor apartment in DC makes summertime brewing less than comfortable (last summer the kitchen made it over 110 a few times). I also felt like taking a break from beer would free up some more time to play with some other fermentables (Ginger Beer Plant, Cheese, Sourdough, Buttermilk etc…) and make me more excited to start brewing again once the cool weather rolls around. Anyway, my chest freezer is full of sour ales at the moment, so my only option to brew would have been a saison anyway. <BR/><BR/>In reality though, it isn’t that much of a beer hiatus. I’ve already brewed a batch of Flanders Red at a friend’s house that will be blended with my batch in a year or so, and I’ll be brewing my second batch of lambic in early August. This weekend I’ll be up visiting my parents in Massachusetts and will taste the three sour beers that live up there (7 month old Cable Car Clone, 11 month old Flanders Pale, 23 month old Lambic) and possibly doing some bottling/racking/fruiting.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-87931747433447589872008-07-15T01:40:00.000-04:002008-07-15T01:40:00.000-04:00why the hiatus?why the hiatus?slim chillingsworthhttps://www.blogger.com/profile/07393013894128818290noreply@blogger.com