Did I create Esters in my Ginger Beer?

[XavierZ]

As you know, I have Ginger Beer on the brew. However, of late it\u2019s turned into Ginger Fuel.

I have a concern that I may have created some bad esters in the process as there is a very, very

Strong alcohol taste and not much in the way of Ginger Beer-ish flavours. Maybe bottle conditioning

May be able to smooth the flavours out.

 

The recipe is, as you know, the one that\u2019s on my Blog with 2Kg of Raw Sugar as the fermentables.

This \u201cshould\u201d have resulted as an ABV of 6% but for some reason (still yet to learn and figure it out)

Has created liquid rocket fuel with 12.9% ABV. Sounds like the perfect recipe for a great night!

 

I just curious to know if there is any chance that I have produced, esters

That may contribute to the overly alcoholic taste the brew currently possess.

 

The Original specific Gravity was 1096 @ 26\u2070C (I\u2019ve taken reading at this temp as I didn\u2019t know any

Better in the beginning). Fermenting has taken place at a temp range of 24-26\u2070C, and lasted for

2.5weeks until the final gravity was 1001 @ 26\u2070C. This works out to be around the 13% rocket fuel

Mark.

 

Going by the ingredients and process taken place, do you think that there might be a chance of esters

In the brew or simply the fact that I\u2019ve put in too much in the way of fermentables in and ended up

with the 13% as per expected?

 

[Muddy Waters]

It sounds normal to me Xavier - I'm yet to perfect a full strength GB.

 

There is absolutely no way you could have a 13% percent GB with those fermentables I can guarantee it will be closer to the 6% you expected - there is something not right about your OG. Ginger Beer does tend to take a while to finish.

[XavierZ]

Gonna have to get me a Refractometer then to be sure! :) Cheers Muddy

[Idicus]

Did you take the OG from the tap or a sample from the FV? Because when you pour the boiling water in some of the fermentables can get in the tap resulting in a mega high reading when in reality the brew is more or less as expected.

[XavierZ]

"By George... I think he's onto something..."

 

You know what Idicus, I think you may have actually solved

my issue. I recall pouring in the boiled wort, then the cool

water and stirring, but not letting any of the liquid that may

have remained in the tap to clear out

 

I'll have to remember to pay attention to the trapped tap

solution in future!

 

Cheers Idicus.

[PB2]

Yep, always toss the first runnings from the tap.

Next time try fermenting at the lower end of the recommended temperature scale - this might reduce some of the esters you descibe.

Also, higher alcohol brews can take a bit of time for flavours and aromas to settle down and meld together.

[Muddy Waters]

"By George... I think he's onto something..."

Thats the same advice I gave in my reply in your other GB thread [crying]

 

Oh, well I guess you learnt early to ignore my posts [lol]

 

[XavierZ]

I've learned a huge amount of information in the last 3 weeks.

I thank you all.

 

oh... and welcome to the forums Muddy! [lol]

Sorry Muddy, I think I had forgotten your advice.

reading back over it, you did actually mention it. :)

[Muddy Waters]

oh... and welcome to the forums Muddy! [lol]

 

[biggrin] Thanks mate - it's good to be here.

 

[XavierZ]

Update.

 

Just thought I might give you all a quick update on my Ginger Beer.

Opened a bottle after two weeks. (young I know)

 

Very little carbonation, almost flat. Used two carbonation drops per PET bottle.

 

"That's a killer Ginger Beer aroma!" As quoted by my fellow tasters. At least I have the aroma science going for me! [lol]

 

First taste. You can definitely tell it was fermented at a

higher temperature. You get a solid sense of "there's metho

in there" on the taste buds. Goes to show what happens when

Ginger Beer is brewed @ 26DegC.

 

After drinking a few sips, you start to loose that "metho"

feel and taste only the Ginger/Lemon/Cinnamon.

Problems occur when you change the flavours on your palette.

Then the "metho" comes back.

 

Probably make this a mixer with Lemonade me thinks.

My Blood-Orange Ginger Beer is almost done fermenting.

Glad it was done at a lower temp this time around. [annoyed]

 

None the less, the responses I received were good overall.

Just had that "Very Strong Alcohol" response from the esters.

[Muddy Waters]

I find my Ginger Beers always have that problem so I tend to mix them with a dash of lemonade or soda water.

 

As for carbonation - Ginger Beer tends to take longer than regular beer. Just give it time.

 

[biggrin]

[XavierZ]

Cheers Muddy,

 

At the moment, the Bottles are sitting in a constant 22DegC freezer.

What temperature range would you suggest for bottle conditioning

the Ginger Beers?

I bought one of those USB Temperature Data Loggers I mentioned

in another post. Calibrated it and it's spot on! It's been sitting

in the vacant space under the stairs since Thursday night.

Going to see what the temp range is and see if it's going to be

appropriate for Bottle conditioning.