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The foam you are talking about is normally called "kraĆ¼sen" (mostly) or "barm" (sometimes, UK). The sediment at the bottom is excess yeast and trub that has dropped out of your beer. Even if a fermentation is going on for a longer time, this layer will form, so do not worry about that. Looking at the picture, I see that you had a very vigorous fermentation. ...


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It is bitter due to the ginger and the yeast eating all the sugar. You really should backsweeten. Here is a really good article explaining all the different parts of this. https://homebrewsupply.com/learn/make-alcoholic-ginger-ale.html good luck


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