Given the comment in the first recipe about increasing carbonation, I
think the second method is a bit "safer" ... or very slightly decrease
the amount of yeast used. Makes me think of Ralphie in A Christmas
Story ... "You'll put your eye out with that thing!"
Earl
Andrew McPhee wrote:
>http://www.recipesource.com/side-dishes/beverages/alcohol/01/rec0110.html
>or
>http://www.summrfld.demon.co.uk/ging3.htm
>
>Andrew McPhee
>
>
>
>At 07:01 PM 25/07/2005 +1000, AndrewF wrote:
>
>
>
>>Alcoholic ginger beer - that sounds like my kind of drink - how do
>>you do that?
>>
>>
>>On 25/07/2005, at 11:45 AM, Marc Lawrence wrote:
>>
>>
>>
>>>Keeping in mind that you're asking someone who doesn't drink
>>>beer (except for ginger...and I'm about to start another
>>>batch of alcoholic homebrew), I think that, like you say,
>>>stubbies are a rarely spotted item. I know that Bundaberg
>>>Breweries does a ginger beer (non-alcoholic) sars' and root
>>>beer in the traditional stubbie, but, otherwise I think the
>>>flavours of bottle are usually "longneck" and "throwdown".
>>>
>>>
>
>
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