VMSmith wrote:
aussiebloke wrote:
aussiebloke wrote:
VMSmith wrote:
aussiebloke: i shall look into pet bottles and take the advice of the pro.
today i went out into the backyard all disappointed that the beans and peas hadnt sprouted but then i looked closer and counted 6 broad bean shoots. im surprised they have sprouted- theyre in full shade and poorly drained soil. i am quite pleased.
today i also went to the welfare room at uni and there was milo and fresh milk! so good. milo is a treat for me. so is fresh milk nowadays.
Nice, I saw ginger beer at the 50 pound markets today (thats what Jeramy Clarkson of Top Gear fame calls them) as in 2 apples 50 pounds,1 peach 50 pounds, 4 oranges 50 pounds (you get the picture) his right England (and Australia for that matter) is not France ie top quality produce at fair prices ,anyways it was like 3 bottles for $17 ,

I ain't paying that for gassy sugar ginger water ?)
And I'm willing to bet it's been made for a mainstream palate to ie to sweet

, thanks but no thanks I'll pass....
I do hope you make this ginger beer from scratch you can buy the goop in the can and "just add water" I wasted countless $$$ and time trying to make palatable beer (real beer as in malt) with that goop , I perceived because so many people on the forums probably trolls paid for by Coopers , saying what wonderful beer it makes, nonseanse!
Good beer takes time and effort!Ditto with dried yeast again and again I made so so beer occasionally quite ok I couldn't figure out why , well apparenlty the dehydration process does not 100 % gurantee "purity" for what ever reasons , without pure yeast you will have difficulty making clean tasting beer! I wish some one had told me this sooner! So yes stick to fresh yeast I was in Sydney recently at the Lord Nelson and I guessed correctly that they used dried yeast (even the brand /type) Safale US 56 , (am I clever or what

) it was a fine beer though it just wasn't quite right as in not enough seasoning on the hot chips not right though it did taste clean thankfully 8.5/10

happy birthday aussiebloke.
dont worry i have no intention using "just add water" recipes- im going to make the real thing from scratch. just add water is no fun. thanks for the heads up on the yeast. you can tell the kind of yeast by taste? thats experience.

Not as hard as you would imagine ...
Well I'm talking beer (malt here) people don't realise (and the precise figure is disputable) and I'm no scientist approx 60% -70% of beer flavour comes from yeast and water , (some use Brita filters to remove chlorine and other "nasties" but I'm even to paranoid for that as I don't trust the filter as I suspect it must be a breeding ground for germs,

*
Anyway I use spring water from the supermarket works a treat. I wish you the best theirs so much creative satisfaction,

particular so if you havn't got a creative bone in your body.
* that and you have to "revitalize " your water with "pixie dust" aka remineralize your water and that seems like unnessary step in my view.
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Theirs a subset of America, adult males who are forgoing ambition ,sex , money ,love ,adventure to sit in a darkened rooms mastering video games - Suicide Bob