Okay, I'll definitely pick up some. The one thing that I remembered as being different these last two batches is that instead of letting the boil cool to room temp on its own, I sped up the process by using an ice bath in the kitchen sink. I only moved to the ice bath to speed up the process so...

True, after pouring a bottle, I usually immediately fill it with water until I do the dishes. I use regular dish soap and water with a brush to scrub the insides. On brewing and bottling day, I dip them in a container of Star San solution, fill them up, then pour them out, cap them and then...

Yeah, when I did my back of the envelope math I'm pitching about 11 Billion cells short of where I should be. So it can't be that. Maybe something off in my bottles? I'm using star san just like before.

I love a good science project. I brewed another batch a couple of days ago. I made sure I had cheese cloth on hand to filter out the pulsed ginger from the boil. I just checked the fermenting the bottles and the same thing is happening. I guess I'll be straining these bottles during pour as...

Yeah, when I first started brewing Ginger Beer I use a culture bred from wild yeast. Did exactly what you said, took me about a week to get a culture strong enough ferment a batch. Researched online and found Lalvin D47 to be a goot yeast to use. Doesn't go as dry as champagne, but I definitely...

TL;DR Made a batch of Non-alcoholic Ginger Beer (ale) with Lalvin D47 yeast and ended up with more trub/sediment than usual. Longer post with details: I've been working on a naturally carbonated ginger beer recipe for a couple of months now. I've brewed alcoholic and non-alcoholic versions and...