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I recently brewed a batch of an English Pale ale with S-04 yeast and then used the trub and the remaining yeast to make a hard ginger ale . Fresh ginger about 200 gm ,grated , one kg demerara sugar , cooked to kill pathogens, cooled , added half a cup of lemon juice and pitched the S-04 . A week of vigorous fermentation , bottled and drank it another week after that . Excellent but next time I will use more lemon juice.
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