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I've also simmered the chunks in a little water (enough to cover) and let it cool (1st bring to a boil, then simmer). This water is added to the food processor and used in the brew. Doesn't taste as sharp as the raw. I'd experiment with both methods but either way - no need to peel.

I don't peel it. I cut it into chunks, then drop in boiling water for a few seconds. say about 30 sec. This should kill off any major nasties. Then I drop the chunks into the food proessesor. When it's chopped as finely as it will reasonably get, I add a little water. Then I hand squeeze...

I normally use flip top bottles for my ginger beer, but with my recent batch I also put 2 litres in a plastic Pepsi bottle and used a cap from the local U-Brew store. I've burbed the flip tops a few times already, but the plastic bottle is still soft. When I put my ear to the cap I can...

It's not that he's selling water kefir grains.... apparently he has combined the GBP with water kefir grains and created a whole new culture. This is NOT "retro" and certainly not GBP. The folks on the Yahoo groups site for ginger beer are familiar with this guy, and they abhor any messing...

I purchased GBP from Yemoos (search on the web for them). The GBP is similar to water kefir grains... but not identical. I've now used both. The GBP is much slower growing. I make about 5 litres of ginger beer a week using the GBP. I've been making it stronger and stronger each time...