On Mon, 22 Dec 2003 14:34:06 GMT, "Chris" <rrufiange@cfl.rr.com>
wrote:
[color=blue]
>Set "starter" to boil.
>
>Starter - 12 grams ground ginger, pot of sugar/water.
>
>Boiled till sugar dissolves.
>
>Force-cooled to "warm to touch" by sitting in icebath in sink.
>
>Added active dry yeast.
>
>Set aside a jar with just sugar/water and yeast as a plant to cultivate.
>
>Main "plant" placed in half-gallon Gustafson Eggnog jug.
>
>Screw-lid placed "loose" over neck, so as not to build pressure.
>
>Looks good so far...
>
>
>This is an experiement to see if I can get a "quality" batch using only
>minimal resources.
>[/color]


I made some homebrew ginger beer using fresh ginger root about 3
months ago. would have turned out great but I weighed the ginger at
the grocery store and the chunk I bought was twice as much as i
needed. I made a mental note to use half of it when i got home, but my
mental notebook being as crowded as it was I forgot and used the whole
shot. the beer turned out nice and fizzy and aromatic, but it was VERY
spicy. Still quite good tho. I think ill try another batch soon. Good
Luck with yours!

J. Chihonik

All the vessels are doing fine. Secondary "plant" didn't seem to take early
on, but looks fine now. Good color and hungry yeasts. Should be a good
batch if this keeps up.

Will keep everyone posted.

Last time, I used simple Fleishmann's Active Dry Yeast, which bubbled up
within minutes of introduction.

This time, all the grocery store had was "Rapid Rise", again by
Fleishmann's.

This stuff seemed to be quite delayed, and while atleast 2 of the vessels
produce alot of bubbles, it's alot slower acting than before. Has anyone
ever worked with bread yeast, or more importantly this particular yeast?

There are two yeasts for contemporary beer making. Lager and Ale yeasts.
They are NOT bread yeasts but special strains of yeast designed for optimum
beer flavor and action. I have used Champagne yeast for making a Barley
Wine and Mead but only for the high alcohol content. As someone said...NO
one uses bread yeast...unless you want bread smelling beer.
jk


"Ken Anderson" <kapna@adelphia.reverse_ten> wrote in message
news:OI4Gb.5019$Vv2.1885239@news1.news.adelphia.net...[color=blue]
> "Chris" <rrufiange@cfl.rr.com> wrote in message
> news:%Q2Gb.68156$Dt6.1708383@twister.tampabay.rr.com...[color=green]
> > Last time, I used simple Fleishmann's Active Dry Yeast, which bubbled up
> > within minutes of introduction.
> >
> > This time, all the grocery store had was "Rapid Rise", again by
> > Fleishmann's.
> >
> > This stuff seemed to be quite delayed, and while atleast 2 of the[/color][/color]
vessels[color=blue][color=green]
> > produce alot of bubbles, it's alot slower acting than before. Has[/color][/color]
anyone[color=blue][color=green]
> > ever worked with bread yeast, or more importantly this particular yeast?
> >
> >[/color]
> I don't think you'll find a single soul here who brews with bread yeast.
>
>[/color]