Hello. New member here.
This is my second attempt at ginger beer. The first time I tried making it in a different way that involved fermenting for a longer duration, using this recipe: http://www.chelseagreen.com/content/rec
It didn't work out so well so I tried making a simpler version for now and will eventually try the above recipe again sometime soon.
So the results of this batch were decent, not exactly what I wanted but OK. Here is what I did this time: http://silkfetus.livejournal.com/71
Anyway, I just have some questions about the sediment at the bottom of the pitcher. There is some slightly hard white sediment that sticks to the bottom of the pitcher. I'm assuming that this is just naturally occurring yeast and is perfectly normal and safe but wanted to make sure. Also, I was wondering if I could somehow save this stuff for making a future fermented ginger beer. If it makes a difference the pitcher is in the refrigerator now and has been for the past several hours.
Thanks for any help.
I don't have any answers to your questions, but just thought I'd point out that the book Wild Fermentation has a ginger beer recipe (along with lots of other fun ferments) that is super easy and turns out a nice ginger beer. (Oh, and you can keep the ginger "bug" that you start going by simply not using it all and continuing to feed it.)
Thanks, I didn't realize it at first but the chelsea green link I posted is actually the ginger beer recipe from Wild Fermentation.
I tried it once and it didn't come out right for some reason but I will try again eventually.
I just wanted to make the Jamaican style one this time so I could drink it the next day. :)