Root Beer FAILED

[CrealCritter]

You are so considerate!
At our house the solution would be to make 2 batches - a his and a hers! lol

Happy wife, happy life. I would suggest making a ginger bug (only because I was successful) to ferment your ginger ale. It's really easy, just ensure the ginger root is organic which means it was not irradiated prior to import into the USA. The little sticker that's on the piece of ginger root will say organic, if its organic. And peel the skin off the chunk you grate to add to the bug daily. I tried it both ways (skin on and skin off) the one with the skin on started to get a hint of sulfur smell, so I dumped it.

Tell your husband's friend I did a 30 minute boil of the ginger, sugar & lemon juice in 1 gallon of spring water. Beer usually rolls forn an hour boil in 3 gallons of water with additions (hops) at various time intervals.

 

[wyoDreamer]

Thanks for the directions!

 

[Hinotori]

Sorry it failed. I hope it turns out on the next try.

Experimentation is good!

 

[CrealCritter]

Sorry it failed. I hope it turns out on the next try.

Experimentation is good!

Well now I know how to make a Belgian sour beer amazing people like that stuff

 

[baymule]

That was an interesting batch of beer! What is Trub? I take that it is the solids at the bottom, but where did it come from?

 

[CrealCritter]

That was an interesting batch of beer! What is Trub? I take that it is the solids at the bottom, but where did it come from?

Hey Bay good to hear from you

Trub, is a German word meaning “sediment". If your German you pronounce it Tr-oo-b but if your from the south united states you pronounce it just as its spelled trub (rhythm with rub). Trub basically is comprised of dead old aged, inactive or disabled yeasties, also yeast proteins and unfermentables, like larger chunks of what you used to make the wort that made it past the filter when you added it to a fermentation vessel.

Wort is another German word but this word is pronounced the same in both Germany and the United stated. Wort is a sugary solution of plant extracts intended for fermentation by yeast into a alcoholic beverage.

The presence of trub in the bottom of the fermentation vessel, is the visual sign of yeast activity. Assuming the wort was filtered well as it was being added to the fermentation vessel.

Hope that helps... Sorry if its overkill, but defining processes and policies is kind of what I do for a living. I tried to keep it very high level though.

Lately my ads consistent of moonshine stills some good ones and heck of great prices too. But distillation is illegal in Illinois even for your own personal use. Which is dumb but it's the law. I prefer to follow the law so I don't get in trouble.

 

[CrealCritter]

Perhaps you should try brewing in a goat skin. Isn't that what the Israelis did in days of old?

I believe so yes, but...