So the last couple of weeks, I have been nurturing a symbiotic colony of bacteria and yeast (SCOBY) known as a "ginger bug" in a bottle on my kitchen counter.

Last night when I came home, the culture was on my kitchen counter, which in this case means it had bubbled up to the point it was spilling out of the jar.

That means that today I will be making ginger beer. I used to do this quite regularly, but I got busy and let my SCOBY die. I learnt how to do it from a couple of Instructables:

I follow the instructions for the SCOBY from this one:

And then follow the ginger beer making instructions from this one:

I like the first one's SCOBY instructions because it includes lemon juice. Raising the acidity of the culture in the beginning helps create a healthy environment for beneficial bacteria so you don't end up with nasties in your culture. The yeasts and lactobacillus come from the skin of the ginger meaning you can't exactly sterilize all your ingredients in the beginning, you just have to make things as hospitable as possible for the good bacteria.

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Mr. Ivriniel and I are going to the Grand Canadian Steampunk Exposition in a couple of weeks, and if all goes to plan we should have a few bottles to take along to share with friends.