Hello I am interested in making ginger beer. I happen to have a abundance of ginger and starch from ginger. Ginger starch is very similar to corn starch in apperance. I would like to convert the starch into sugar to ferment. What is the simplest way to to do this?
I had wondered about using distillers turbo yeast. That stuff should eat all the sugars and I would think it would produce little off compounds as it’s designed for distilling. I certainly don’t want to distill it but the quest for the cleanest beer possible is something I will take to the...
I saw that turbo yeast used in production of distiller beer to make vodka is very clean fermenting ( low conjoiners etc.) Has anyone used this yeast before for beer. I imagine it would have a high level of attenuation and yield a “dry” beer.
Furthermore I also saw that added activated charcoal...
I am interested in making beer with the “cleanest” alcohol content.
Any tips for barley types?
Yeast type?
Temperature of ferment?
I have made more than a few batches but really hate how conjoiners make me feel.
I am fond of lower alcohol highly hopped types.
Thank you