Ocean's of Ale- Posted December 9, 2019 Share Posted December 9, 2019 At last a ginger beer recipe!!! Can't wait to get cracking on brewing this one up! 2 Link to comment Share on other sites More sharing options...
ben 10 Posted December 10, 2019 Author Share Posted December 10, 2019 Should be interesting, let us know how it goes Link to comment Share on other sites More sharing options...
Daniel-J Posted January 20, 2020 Share Posted January 20, 2020 You did a great job, I love it! Link to comment Share on other sites More sharing options...
Anthony999 Posted January 24, 2020 Share Posted January 24, 2020 On 12/10/2019 at 5:03 AM, Jumping jack flash said: At last a ginger beer recipe!!! Can't wait to get cracking on brewing this one up! I bought online and I've bottled it the other day. Forgot to give it a swig to see where it was. I didn't think the ginger was very prominent though. I will let you guys know how it turns out in a couple of weeks. 3 Link to comment Share on other sites More sharing options...
Anthony999 Posted March 21, 2020 Share Posted March 21, 2020 I've placed a ginger beer, based on the receive at the start of this thread. I did add some extra herbs, not a lot though. It's been down for 7 days today, gone from 1.052 to 1.35 on Thursday and today just checked it's 1.030, still after seven days. I have no problems letting it ferment further but I gathered from the recipes i've read it would take 5 days plus a few days and many in the thread mention it get's close to 1.000 SG. There is quite a bit of solids there but the ginger was pureed and boiled for 45 minutes. Interested your thoughts. Link to comment Share on other sites More sharing options...
ben 10 Posted March 21, 2020 Author Share Posted March 21, 2020 3 hours ago, Anthony999 said: There is quite a bit of solids there but the ginger was pureed and boiled for 45 minutes. I I did not put the solids in my FV, do you have another you can siphon into? What temperature is it at????? Link to comment Share on other sites More sharing options...
Anthony999 Posted March 21, 2020 Share Posted March 21, 2020 29 minutes ago, Ben 10 said: I did not put the solids in my FV, do you have another you can siphon into? What temperature is it at????? Ahh, so didn’t put the purée in? I put the purée with 2 sticks of cinnamon, some cloves, and 2 lemons halves and an one half orange. They were the only solids. temp is at 19 degrees with 0.5 degree differential Link to comment Share on other sites More sharing options...
ben 10 Posted March 21, 2020 Author Share Posted March 21, 2020 The second one I made did not have puree. Raise the temp. 1 Link to comment Share on other sites More sharing options...
Anthony999 Posted March 21, 2020 Share Posted March 21, 2020 33 minutes ago, Ben 10 said: The second one I made did not have puree. Raise the temp. Cool thanks. Raised it to 22 degrees. Check in 48 hours to see what’s happening. Link to comment Share on other sites More sharing options...
Anthony999 Posted March 25, 2020 Share Posted March 25, 2020 On 3/21/2020 at 1:34 PM, Ben 10 said: The second one I made did not have puree. Raise the temp. I see what you mean about the solids. Needed to pay attention to that for the next brew. Still going.....slowly for last 4 days at 1.015. So it should get to 1.000? Link to comment Share on other sites More sharing options...
ben 10 Posted March 25, 2020 Author Share Posted March 25, 2020 should get low///// 1 Link to comment Share on other sites More sharing options...
Anthony999 Posted March 29, 2020 Share Posted March 29, 2020 On 3/25/2020 at 3:48 PM, Ben 10 said: should get low///// Got there finally. It's 0.999 now. Cold crashing it now. It's at 6 degrees and the solids has dropped but it's still alot. The solids I think will have an impact on the bottling side. What could be done? Should I try and remove it or what should I do? Just worried about contamination or if I try and remove it. Link to comment Share on other sites More sharing options...
ben 10 Posted March 29, 2020 Author Share Posted March 29, 2020 7 hours ago, Anthony999 said: Should I try and remove it or what should I do? Can you siphon it off to another fermenter (carefully?) Link to comment Share on other sites More sharing options...
The Barwon Brewer Posted August 11, 2020 Share Posted August 11, 2020 So I sampled a Ginger Beer called Rusty Yak the other day and feel in love with the stuff. In an attempt to make a brew of similar flavors I thought i would start with a Dry Malt Extract, steep it with nearly a kilo of fresh ginger an added some other spices (cardamom, cinnamon, Star Anise, Pepper, Orange Zest). Made up 10l and pitched a high performance ale yeast. It started to ferment straight away and once it starts to slow ill dry hop a cascade. Then will either mix in a sweetener before bottling or add it when we drink. Trial and error, Im not expecting this to be a winner but I did manage to make a Ginger and Molasses cake with the ginger slurry! Link to comment Share on other sites More sharing options...
lickedthestamp Posted August 23, 2020 Share Posted August 23, 2020 (edited) Close to 20 years ago I tried some home-brewed ginger beer at a mate's place and it was superb - best way I can describe it is it was like a ginger flavoured beer, and went down very well. Every commercially brewed ginger beer I have tried since them has always disappointed - always tasting more like a soft drink style of ginger beer, too sweet and too heavily carbonated as well. Anyway, I never got round to asking my mate about how he brewed that ginger beer and unfortunately we fallen out of touch since then. I am only just starting out in home brewing, but one of the things I would like to put down on my to-brew list (geddit?) is a decent ginger beer that is similar to what I drank at my mates place all those years ago Can anyone recommend a recipe that results in a ginger beer, rather than a ginger-flavoured soft drink? And if there is no such thing feel free to tell me so, perhaps it's just my memory playing tricks on me... Edited August 23, 2020 by lickedthestamp Link to comment Share on other sites More sharing options...
The Captain!! Posted October 16, 2020 Share Posted October 16, 2020 So the wife has requested a ginger beer. Has anyone back sweetened with stevia? My understanding is that its non fermentable. So would work perfectly to back sweeten? Link to comment Share on other sites More sharing options...
Titans19 Posted October 27, 2020 Share Posted October 27, 2020 On 8/23/2020 at 9:10 PM, lickedthestamp said: Close to 20 years ago I tried some home-brewed ginger beer at a mate's place and it was superb - best way I can describe it is it was like a ginger flavoured beer, and went down very well. Every commercially brewed ginger beer I have tried since them has always disappointed - always tasting more like a soft drink style of ginger beer, too sweet and too heavily carbonated as well. Anyway, I never got round to asking my mate about how he brewed that ginger beer and unfortunately we fallen out of touch since then. I am only just starting out in home brewing, but one of the things I would like to put down on my to-brew list (geddit?) is a decent ginger beer that is similar to what I drank at my mates place all those years ago Can anyone recommend a recipe that results in a ginger beer, rather than a ginger-flavoured soft drink? And if there is no such thing feel free to tell me so, perhaps it's just my memory playing tricks on me... My favourite ginger beer from the shops is the Kirks Stoney as it gives you a cough at the back of the throat and I've made a few different home brew alcoholic ginger beers trying to match this. The closest I've found is the Colony West Ginger Beer. I give it a 8/10 on it's own, 9/10 when you add ice and lime, 10/10 when you add ice, lime and a shot or two of Stones Green Ginger wine.. I love it! Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 17, 2020 Share Posted November 17, 2020 I brewed this to just 5 litres and I used one of my spare 5L kegs as a fermenter and just some ale yeast off a coopers can i had in the fridge. Fermented out pretty quickly, was down to .995 in 5 days, kept the pressure at 20-25psi. Tasted a sample every day it was so delicious. I loaded it up with some home grown chilli. I just transferred it to another keg to chill and serve out of. Brewing up another batch as we speak. Now my question is, if I wanted fermentation to stop, what would be my best way to go about it? I can't really pasteurise a keg. I was thinking of just chilling it, but i am not too sure if that would neutralise the yeast. The ginger beer I brewed taste really good, but it tasted REALLY REALLY good at around 1015. Will be tasting the chilled beer tomorrow. I just can't wait. Link to comment Share on other sites More sharing options...
ben 10 Posted November 17, 2020 Author Share Posted November 17, 2020 1 hour ago, Cosmo2450 said: I was thinking of just chilling it, but i am not too sure if that would neutralise the yeast. It won't stop it but it will sloooowwwww riiiiight dooooooowwwwwwn Link to comment Share on other sites More sharing options...
Cosmo2450 Posted November 17, 2020 Share Posted November 17, 2020 2 hours ago, Ben 10 said: It won't stop it but it will sloooowwwww riiiiight dooooooowwwwwwn Ah okay. Too risky. Thanks for letting me know Link to comment Share on other sites More sharing options...
Bribie G Posted November 27, 2020 Share Posted November 27, 2020 HOW MUCH POWDERED GINGER? I've given my son a spare fermenter to brew ginger beer. When I first got back into brewing 12 years ago I started with alcoholic ginger beer using powdered ginger and it turned out great. Being bottled it was dry as, but sweetened up in the glass great with a shot of Bickfords ginger cordial. Since then I've absolutely forgotten how much ginger powder I used to use - any hints from members who have used it? I bought 200g from the local bulk foods place for around $5 as opposed to fresh ginger that costs about the same as unicorn tears nowadays. It will be a 20 litre brew and simply dex, ginger, yeast nutrient and an ale yeast - probably just the coopers off the top of tins. Link to comment Share on other sites More sharing options...
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