LynetteS Posted February 9, 2012 Share Posted February 9, 2012 Hi Everyone I made ginger beer on Saturday, as per a recipe I found on here, it has now bubbled up to the top of my fermenter, should I wait till the bubbles go down before I remove the collar or just remove the collar now with the bubbles? It's now Thursday. Link to comment Share on other sites More sharing options...
Guest Posted February 9, 2012 Share Posted February 9, 2012 Hey mate i beleive your talking about the new DIY Fermenter with clips and no airlock? I have the old style one but i beleive its recomended to remove once the Foam has collapsed back into brew before removing purely to clean the stan it leaves on FV easier. I would leave it as the lid is there to stop the foam going any further. What temp is your brew on? try to keep close to 20 degrees celcius. Good luck Link to comment Share on other sites More sharing options...
LynetteS Posted February 9, 2012 Author Share Posted February 9, 2012 Hey Jimmius Thanks for the advice. Yes, using the new fermenter. It's sitting at about 24-26 degrees at the moment, I can't really see it dropping at the moment it seems to stay about the same temperature at the weather man predicts for Sydney. Link to comment Share on other sites More sharing options...
Guest Posted February 9, 2012 Share Posted February 9, 2012 I have never made a ginger beer before but im guessing you wont notice the funky flavours in that as much for the gingery taste might mask it. Dont quote me on it just a guess. A simple method i use for temperature controll is placing the FV in a large tub of water stole a storage container offf the missus. 1/3 to half fill with water then use frozen ice blocks. Such as milk containers and used fizzy drink bottles filled with water and frozen. Replace as often as need to to cool water and Fv. But if you can get a brew fridge even better [biggrin] Link to comment Share on other sites More sharing options...
PB2 Posted February 9, 2012 Share Posted February 9, 2012 The Ginger Beer kit can behave a bit differently [sideways] It often forms very large bubbles that hang around for the entire fermentation period. So, leave the KK in, if you like. It also tends to remain cloudy. Link to comment Share on other sites More sharing options...
***** Posted February 9, 2012 Share Posted February 9, 2012 The Ginger Beer kit can behave a bit differently Must be true. Mine has been down since last Friday, at 18'C, very little activity after 3 days, although lots of bubbles in sample (impossible to degass) but constant SG. Has a part Krausen now, hoping it doesn't decide to go like Lynette's as I left my Collar off for this brew. A little frustrated as it is tying up my FV [pinched] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 9, 2012 Share Posted February 9, 2012 I did one two weeks ago and got the same reaction as LynetteS - massive bubbles and the Krausen stayed up for the entire ferment process. The last few bottle's got some nice big chunks of gunk coming through the tap, as we just left the KC in, so we've marked those one's clearly [lol] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted February 10, 2012 Share Posted February 10, 2012 A little frustrated as it is tying up my FV [pinched] Rack it over to a Second(ary) FV![bandit] This always free's up my FV.[rightful] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 10, 2012 Share Posted February 10, 2012 Also makes the FV smell like ginger for a while - wondering if my next brew will have a ginger taint in it Link to comment Share on other sites More sharing options...
***** Posted February 10, 2012 Share Posted February 10, 2012 Also makes the FV smell like ginger for a while - wondering if my next brew will have a ginger taint in it I'm wondering if it will ever finish so that I can do "a next brew" [roll] . Day 8 and SG is 1.019. Foamy but not as thick as a normal Krausen and certainly not pushing up to the lid. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 11, 2012 Share Posted February 11, 2012 Had a test taste of our GB last night - only been a week and a half since bottling. The first taste is alright, but then the artificial sweetener kicks in - yuk [sick] . Gives me a slimy feeling in my throat. Anybody who's made this know if that eventually disappears with age in the bottle? Link to comment Share on other sites More sharing options...
Muddy Waters Posted February 12, 2012 Share Posted February 12, 2012 I've made many GBs in my time but find they tend to need 3-4 weeks in the fermentor - Don't rush them or you may pay for it later (not a problem if bottling in PET though). Adam - I find the GB is never great (I've made many versions with many different additions). Mostly they need a lsug of lemonade to make them palatable. Link to comment Share on other sites More sharing options...
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