My first post, so everyone be nice. Glad to be here, I have fallen in love with eG. Are you planning to make an alcoholic product? Normally for a Jamaican Ginger Beer type recipe, you would just pitch a small amount of yeast after filtering for bottle conditioning. My friends and I brewed for many years when I was younger, and we tried many different types of recipes (think chocolate/raspberry stout), but never with Ginger as an adjunct. But IMO, there is something about ginger in a malt beer that strikes me as strange flavor profile. Were you thinking of following a conventional beer recipe, or something experimental like replacing the hops with ginger? If you haven’t brewed before, it might be good for you to go through a basic batch of Ale with your friend just to get the basics down and get a better understanding of the process. I would avoid trying to use “natural” yeasts. Besides not really knowing what sort of off-flavors you are going to end up with, natural yeast takes too long to develop a good krausen, and the bacteria will get going in your must before the yeast gets a going. Definitely make an active starter and pitch that when you ferment (make sure to check that it is active before starting to brew). Also, you need to consider the alcohol content you are expecting in your end product: you may want to consider a champagne yeast. Best of luck with your brewing venture!