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If I am going for a sweet Ginger Beer then I use a low attenuating Ale yeast such as S04, for a drier Ginger Ale I tend to use a wine yeast, and allow it a few days longer to ferment out more of the sugars. I have used Baking yeast, baking yeast is not a good plan, but as a student I had no other to hand and it made something roughly drinkable. Would love ...


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When you bottle it, it will clear up somewhat, this is because when you bottle it to naturally carbonate (with priming sugar), the few weeks you have it resting and in the fridge will be a light cold crash. As long as you don't swirl the bottles prior to pouring you will have a fairly clear beer. You can cold crash it in the fermenter to clean it up, this ...



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