[Tastebridge] first batch of alcoholic ginger beer - harvested

[Richard Conroy]

Using bottle conditioned beer to get access to live yeast cultures is an old home brewers trick when it was hard to get access to good yeast. 

Also if the beer tastes good don't worry about contamination. I might be a bit concerned about over carbonation though. 

Sent from my iPhone

On 14 Mar 2013, at 10:49, Frantisek Apfelbeck <algoldor at yahoo.com> wrote:

> Hi to all,
> I have just harvested/bottled first batch of alcoholic ginger beer: 0.5% (w/v) of bakers yeast; 20% (w/v) of light brown sugar; 4% (w/v) of ginger (left in the brew during the fermentation); culture volume = 5 l; and it went OK. I started I on 2/3/2013 and harvested today 14/3/2013 so quite quick. It is still fermenting a bit.  I am sure that I have contaminated it with some bacteria etc. so I will have to keep it cold but the sweetness is fine and it has the kick, no question about that so I can announce a basic success! (o the fermentation temperature was around 25C).
> 
> I have started the same batch again but instead of fresh yeast I used 350 ml of freshly harvested ginger beer for the new batch, wondering what is going to happen :-)
> 
> Anyway that is a short info about the experiment, I will make a blog post on it and share it later on. The bigger experiments which I was talking about are still planed but it will have to wait a little bit I got kind of busy.
> 
> Thanks for recommendations from previous conversations I will get back to them soon!
> 
> Sincerely,
> 
> FAA 
> 
> PS I need to get hygrometer to measure the specific gravity ... 
> 
> Frantisek Algoldor Apfelbeck
> 
> biotechnologist&kvasir and hacker
> 
> 
> http://www.frantisekapfelbeck.org
> 
> 
> "There is no way to peace, peace is the way." Mohandas Karamchand Gandhi
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