Snags Posted December 18, 2011 Share Posted December 18, 2011 Hey guys, Bottled my ginger beer 3 days ago, can't wait to try it! I noticed in the "How to brew" section it says can be consumed cloudy or bright. Does this mean it can be drunk straight from the bottle? Cheers, Mick. Link to comment Share on other sites More sharing options...
Guest Posted December 18, 2011 Share Posted December 18, 2011 Beer can also be consumed cloudy or bright..... do you drink your beer from the bottle? I don't think it would hurt. Try one from the bottle and see for yourself [ninja] Link to comment Share on other sites More sharing options...
Snags Posted December 18, 2011 Author Share Posted December 18, 2011 I only ask because every Ginger beer I've had is cloudy.[roll] I don't know what a 'bright' ginger beer would be. [lol] And no, I don't drink my beer from the bottle, as I don't like the 'bite' you get from the yeast when it mixes through. I was just wondering if the yeast taste was noticable drinking from the bottle with the Ginger beer, so I suppose I'll just try one, as you say. Link to comment Share on other sites More sharing options...
Guest Posted December 18, 2011 Share Posted December 18, 2011 Snags, if it is any relief, I used to drink home brew GB in the 80's from the bottle and it didn't hurt me [cool] Although I was only a teenager back then and made from steel. [innocent] Link to comment Share on other sites More sharing options...
Snags Posted December 18, 2011 Author Share Posted December 18, 2011 Haha. I'm just starting to dread how many schooner glasses I'm going to lose come X-mas! I thought, at least the non-beer drinkers can drink their GB from the PET's, and lower the casualty rate of my glasses! [lol] Mind you, if it tastes funky, that idea goes out the window! [pinched] Link to comment Share on other sites More sharing options...
PB2 Posted December 18, 2011 Share Posted December 18, 2011 Our Ginger Beer tends to present itself in the glass as a cloudy brew, regardless of how carefully it's decanted off the lees. So, the comment about "serving it bright" is misleading and looks like a "cut-and-paste" error from another recipe [pinched] I reckon it's the sort of bevvie that lends itself to being served in a high-ball glass - save the beer glasses for real beer [wink] Link to comment Share on other sites More sharing options...
Snags Posted December 18, 2011 Author Share Posted December 18, 2011 Thanks Paul. Dang, looks like its going to be BYOGlasses![lol] Link to comment Share on other sites More sharing options...
GeorgeB Posted December 19, 2011 Share Posted December 19, 2011 On the subject of Coopers Ginger Beer, I'm about to start my very first one. In the How To Brew area, it calls for 1kg of raw sugar. I have a kilo of Coopers Brewing Sugar on hand [80% destrose, 20% maltodexrine]. Would this be suitable to use? Link to comment Share on other sites More sharing options...
PB2 Posted December 19, 2011 Share Posted December 19, 2011 George, as with all our beer kits, we suggest they are made to the recommended recipe in the first instance. However, you can use Brewing Sugar if you like - will produce a brew with slightly less alcohol and a little more body. [biggrin] Link to comment Share on other sites More sharing options...
GeorgeB Posted December 20, 2011 Share Posted December 20, 2011 George, as with all our beer kits, we suggest they are made to the recommended recipe in the first instance. However, you can use Brewing Sugar if you like - will produce a brew with slightly less alcohol and a little more body. [biggrin] OK, thanks. Is body something that is a good thing in ginger beer? Until recently, home brew ginger beer kits were not available here in the States. Link to comment Share on other sites More sharing options...
PB2 Posted December 20, 2011 Share Posted December 20, 2011 The ginger beer kit is meant to produce a drink more like a soft drink (soda) than beer. Extra body won't hurt. Link to comment Share on other sites More sharing options...
ChrisK Posted December 20, 2011 Share Posted December 20, 2011 In the next three or four days I'm gunna have a second go at Ginger Beer (probably add a little more ginger and bring the LDM up to 500grams from this recipe here: http://www.coopers.com.au/the-brewers-guild/talk-brewing?g=posts&m=16143#post16143 ) What's the best temperature to brew the Ginger Beer yeast with? If ditching the cap yeast, what's the best dry yeast to use? Link to comment Share on other sites More sharing options...
FraserH Posted December 21, 2011 Share Posted December 21, 2011 ChrisK- Ive just completed a GB kit with 100gms fresh ginger and the skin and juice of a lemon using 1kg dex. I tried the first bottle 2 nights ago and I must say it tastes brilliant....... the only problem is that I have 20 or so soft bottles!!! not a single one has any carbonation what so ever. I used the coopers carb drops the same as previous GB kits but for what ever reason no fizz at all. Link to comment Share on other sites More sharing options...
PB2 Posted December 21, 2011 Share Posted December 21, 2011 They can sometimes take a bit longer to come up to a decent fizz level. Get them in an area +18C give them a shake and leave them for another few weeks. Link to comment Share on other sites More sharing options...
FraserH Posted December 21, 2011 Share Posted December 21, 2011 Will do [cool] cheers Link to comment Share on other sites More sharing options...
ChrisK Posted December 22, 2011 Share Posted December 22, 2011 So no tips on yeast or fermenting temps for the GB? I'll be upping the ginger from my previous recipe. Perhaps 300g this time. Link to comment Share on other sites More sharing options...
PB2 Posted December 22, 2011 Share Posted December 22, 2011 Chris, the yeast with the kit does the job nicely. This brew tends to be a bit more tolerant of higher ferment temp's but try to get it down around the 21C mark if possible. [cool] Link to comment Share on other sites More sharing options...
Snags Posted December 22, 2011 Author Share Posted December 22, 2011 So I bottled my GB on the 15th. . . Is that likely to be carbed enough for X-mas Paul? I heard it can take a bit longer than beer. . . should I give them a quick shake up now? Cheers, Mick. Link to comment Share on other sites More sharing options...
PB2 Posted December 22, 2011 Share Posted December 22, 2011 10 days in the bottle is usually not enough time for GB to have enough fizz. A shake may speed things up a bit but probably not enough by the 25th. [sad] But you could add a dash of soda water in the glass to give it some fizz [biggrin] Link to comment Share on other sites More sharing options...
ChrisK Posted February 15, 2012 Share Posted February 15, 2012 In the next three or four days I'm gunna have a second go at Ginger Beer (probably add a little more ginger and bring the LDM up to 500grams from this recipe here: http://www.coopers.com.au/the-brewers-guild/talk-brewing?g=posts&m=16143#post16143 ) What's the best temperature to brew the Ginger Beer yeast with? If ditching the cap yeast, what's the best dry yeast to use? I cracked this on Saturday and compared it to one of last year's GBs. This year's rocks it. More ginger it is. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.