Neat, I'm going to have to try that, the graphs & diagrams are really nice. It's interesting how narrow the temp window is for it to gel. That kind of reminds

Neat, I'm going to have to try that, the graphs & diagrams are really nice. It's interesting how narrow the temp window is for it to gel. That kind of reminds me a bit of controlling the mashing temp. in brewing to keep the enzymes happy. I was looking at this recipe again recently for ginger beer: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/29/how-make-real-ginger-beer https://www.theguardian.com/lifeandstyle/wordofmouth/2011/ju... I've used the ginger beer plant a while ago, but it seems somewhat hard to get now and apparently the 'National Collection of Yeast Cultures' have it, but can't sell it as they're not sure of the exact composition alas. Maybe time to try 'making' it myself :)