I’ve made ginger beer three times now, with the most recent time being earlier this week. I’ve made two adjustments to my process, and the results are slightly improved.
First, I use nine cups of water instead of ten. The resulting brew is a tad bit sharper, which I like, and I don’t lose any trying to squeeze the end product into a too-small pitcher.
Second, I found the right pot for the process: an asparagus cooking pot. Tall and thin, with a strainer built to fit. Boil the water in the pot, then put the chopped ginger in the strainer, and slide the strainer right in. After the steeping, pull the strainer out. Easy clean-up, and easy pouring from the asparagus pot into the pitcher. Two separate problems solved at once, so now I’m likely to make this delicious concoction more often.
Aren’t you glad you know now?