T4VN3R Posted September 4, 2015 Share Posted September 4, 2015 Hi Guys, I am looking to start my very first home brew. I have recently been going off beer and leaning more towards Ginger Beers. I love the Brookvale Union, Lick Pier, Crabbies etc. Carbonated Ginger Beer. Can anyone suggest a recipe to emulate those styles of ginger beer? I am not opposed to the ginger bite and love the refreshing bubbliness of them all. Absolutely any direction would be fantastic as I haven't got the slightest clue. I have read a few recipes RE: the use of fresh ginger, citrus, steeping, long bottling times etc. But as there's so much personal preference I don't know if I'm getting distracted and going off track. I look forward to reading your thoughts. Thanks. Link to comment Share on other sites More sharing options...
essfer Posted September 4, 2015 Share Posted September 4, 2015 I have recently been going off beer Wait, what? Link to comment Share on other sites More sharing options...
ben 10 Posted September 4, 2015 Share Posted September 4, 2015 I made this and have had a few, it is lovely and bitey and strong. "DrSmurto said: Hi Ben Here is my most commonly brewed GB. 20L batch 1.25 kg ginger (0.75kg fresh and 0.5kg that has been stored in the fridge for >2 months) 2.5 kg raw sugar 1 cinnamon stick 6 cloves (the spice, not garlic.....) 2 lemons Champagne yeast Puree the ginger, skin and all. Chop lemon roughly. Boil everything for 30 mins to 1 hour. Cool. Top up to 20L in fermenter. Pitch yeast (and some nutrient if you have some on hand). Finishes close to 1.000. This results in a very dry GB with an ABV of ~7%. I often ater it down with lemonade for some added sweetness as I can't stand the idea of artificial sweeteners, they taste horrible. Without artificial sweeteners you can't make sweet GB in a bottle and in a keg it will still ferment albeit slowly. Other options include using honey or steeping some crystal malt and boiling the resulting liquid. Hope that helps. Cheers Mark" I used SN9 yeast - which is brilliant. Link to comment Share on other sites More sharing options...
T4VN3R Posted September 4, 2015 Author Share Posted September 4, 2015 Wait' date=' what?[/quote'] Haha, just to clear things up, I do love beer, and that used to be all I would drink. I do still have beer regularly, I just like to mix it up with ginger beer, just to cut through. Plus I get massively bloated on beer. So looking for a tasty reliable starting recipe. Link to comment Share on other sites More sharing options...
T4VN3R Posted September 4, 2015 Author Share Posted September 4, 2015 I made this and have had a few' date=' it is lovely and bitey and strong. "DrSmurto said: Hi Ben Here is my most commonly brewed GB. 20L batch 1.25 kg ginger (0.75kg fresh and 0.5kg that has been stored in the fridge for >2 months) 2.5 kg raw sugar 1 cinnamon stick 6 cloves (the spice, not garlic.....) 2 lemons Champagne yeast Puree the ginger, skin and all. Chop lemon roughly. Boil everything for 30 mins to 1 hour. Cool. Top up to 20L in fermenter. Pitch yeast (and some nutrient if you have some on hand). Finishes close to 1.000. This results in a very dry GB with an ABV of ~7%. I often ater it down with lemonade for some added sweetness as I can't stand the idea of artificial sweeteners, they taste horrible. Without artificial sweeteners you can't make sweet GB in a bottle and in a keg it will still ferment albeit slowly. Other options include using honey or steeping some crystal malt and boiling the resulting liquid. Hope that helps. Cheers Mark" I used SN9 yeast - which is brilliant. [/quote'] Ah, mate, that sounds great, nice and high ABV as well which I was looking for. The one thing I don't understand, and it seems to be a common topic among the ginger beer forums. Where does the Artificial Sweetener come from, I don't see any in the recipe, just the raw sugar? I absolutely agree that they taste horrible! Thanks for your help. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 4, 2015 Share Posted September 4, 2015 The ginger beer kits have artificial sweetener in them, so that'd probably be what they're referring to. Link to comment Share on other sites More sharing options...
essfer Posted September 4, 2015 Share Posted September 4, 2015 Wait' date=' what?[/quote'] Haha, just to clear things up, I do love beer, and that used to be all I would drink. I do still have beer regularly, I just like to mix it up with ginger beer, just to cut through. Plus I get massively bloated on beer. So looking for a tasty reliable starting recipe. Been there and totally understand. But someone had to say it. Link to comment Share on other sites More sharing options...
phil2803 Posted September 4, 2015 Share Posted September 4, 2015 I think this was discussed in another thread. Haven't tried it but wouldn't pasteurising the bottles after a sufficient time for carbonation and extra sugar give a sweet GB. I too shudder at the thought of sweeteners. Link to comment Share on other sites More sharing options...
T4VN3R Posted September 5, 2015 Author Share Posted September 5, 2015 Also another noobie question: Does carbonation occur naturally during the bottling or would I still use carbonation drops or something similar? Link to comment Share on other sites More sharing options...
Magnaman Posted September 5, 2015 Share Posted September 5, 2015 Also another noobie question: Does carbonation occur naturally during the bottling or would I still use carbonation drops or something similar? G'day T4VN3R' date=' once fermentation is completed in a FV the the (beer) then needs to be bottled/kegged and then carbonated, if bottled some (sugar) is added and carbonated by a secondary fermentation or kegged and (force) carbonated via absorption under pressure and over time, this can be short or long depending on methods employed. [img']wink[/img] Cheers Link to comment Share on other sites More sharing options...
Magnaman Posted September 5, 2015 Share Posted September 5, 2015 I think this was discussed in another thread. Haven't tried it but wouldn't pasteurising the bottles after a sufficient time for carbonation and extra sugar give a sweet GB. I too shudder at the thought of sweeteners. G'day phil2803' date=' I like your thinking, one would need to "experiment" to obtain a result that would be suitable to the individual, keeping good notes on procedures and observations. [img']wink[/img] Cheers. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted September 5, 2015 Share Posted September 5, 2015 I think this was discussed in another thread. Haven't tried it but wouldn't pasteurising the bottles after a sufficient time for carbonation and extra sugar give a sweet GB. I too shudder at the thought of sweeteners. That's basically how most other home made soft drinks are done (that aren't intended to be alcoholic). All the ingredients are mixed up in a soft drink bottle, yeast pitched, the bottle then sealed, left to become hard, then either heated or refrigerated to stop the yeast fermenting any more. This provides carbonation and the residual sugar provides the sweetness. Link to comment Share on other sites More sharing options...
T4VN3R Posted September 14, 2015 Author Share Posted September 14, 2015 I made this and have had a few' date=' it is lovely and bitey and strong. "DrSmurto said: Hi Ben Here is my most commonly brewed GB. 20L batch 1.25 kg ginger (0.75kg fresh and 0.5kg that has been stored in the fridge for >2 months) 2.5 kg raw sugar 1 cinnamon stick 6 cloves (the spice, not garlic.....) 2 lemons Champagne yeast Puree the ginger, skin and all. Chop lemon roughly. Boil everything for 30 mins to 1 hour. Cool. Top up to 20L in fermenter. Pitch yeast (and some nutrient if you have some on hand). Finishes close to 1.000. This results in a very dry GB with an ABV of ~7%. I often ater it down with lemonade for some added sweetness as I can't stand the idea of artificial sweeteners, they taste horrible. Without artificial sweeteners you can't make sweet GB in a bottle and in a keg it will still ferment albeit slowly. Other options include using honey or steeping some crystal malt and boiling the resulting liquid. Hope that helps. Cheers Mark" I used SN9 yeast - which is brilliant. [/quote'] Hey Ben10, I have just picked up a bunch of ginger & sugar etc. But I have some questions before I start the process: - After boiling all ingredients above for the hour, do I strain before placing in FV with water? - Is this to be used in conjunction with a Coopers DIY Ginger Beer Mix? - What is the purpose of the 2 month old refrigerated ginger? (I see you quoted the recipe from "DrSmurto", but I'm not sure how to summon a user to my post. If anyone can help out, that'd be great). Cheers. Link to comment Share on other sites More sharing options...
ben 10 Posted September 14, 2015 Share Posted September 14, 2015 I did not strain the first time but I think it is better if you do. The second batch I have put on today I juiced the ginger and binned the leftover. Not in conjunction. The older ginger has more bite apparently. Mine was all garden fresh and plenty bitey Link to comment Share on other sites More sharing options...
T4VN3R Posted September 15, 2015 Author Share Posted September 15, 2015 I did not strain the first time but I think it is better if you do. The second batch I have put on today I juiced the ginger and binned the leftover. Not in conjunction. The older ginger has more bite apparently. Mine was all garden fresh and plenty bitey That's awesome, thanks so much for your help. I will post up after she's all done. And just briefly, did you experience any bottle bombs with this recipe? Either just after bottling/second ferment or after placing in fridge? Link to comment Share on other sites More sharing options...
ben 10 Posted September 15, 2015 Share Posted September 15, 2015 No bombs. Simply wait until fermentation is complete. Link to comment Share on other sites More sharing options...
phil2803 Posted September 16, 2015 Share Posted September 16, 2015 I think my ginger beer is worthy of a video clip!!! My previously mention of killing the yeast. I just don't think I could do that. Link to comment Share on other sites More sharing options...
phil2803 Posted September 16, 2015 Share Posted September 16, 2015 I might throw in a cinnamon stick as I see it mentioned above. Link to comment Share on other sites More sharing options...
CanuckDownUnder Posted December 12, 2016 Share Posted December 12, 2016 I used SN9 yeast - which is brilliant. I was planning on making a batch of this ginger beer soon and I may have already answered my own question through a little research but what temperature do you normally ferment this at? The SN9 yeast I found says for best results ferment at 22-26C, I assume that doesn't change if you're brewing a cider/ginger beer as opposed to wine? Also, at the bottling stage would you just prime the bottles at the same rate you would for beer? Link to comment Share on other sites More sharing options...
Rygorius Posted April 23, 2017 Share Posted April 23, 2017 Hi all I'm really interested to try this recipe out ! this being my first non brew can brew .. errm how much yeast should you use ? Thanks Link to comment Share on other sites More sharing options...
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