Brew UK Forum | General Brewing Discussions
Ginger beer
Since last Tuesday when I started off the ginger recipe from this site I have been unable to walk past the FV without sticking my nose in and having a sniff - it smells absolutely fantastic!
I used:
1200g ginger smashed up in a food processor
5 lemons - zest + juice
6 clementines - juice only (the clems were too waxy)
300g sultanas
2500g unrefined cane sugar
20l bottled water - Asda value - 17p a bottle - gives me the bottles for my cider brew in the next couple of weeks. I'm ordering 24 1 litre PET bottles from here for the ginger beer.
The first time I tasted it the ginger dominated it big time. It was like warm sugary water with loads of ginger in it which I suppose it is pretty much. Since pitching the champagne yeast and having another couple of wee tastes since the flavour has definitely developed. The ginger has mellowed and become more rounded, the citrus is apparent in the background and the sweetness has lessened too. I'm thinking I might have put in some unfermentable sugars in case it becomes too dry but we'll see when it's finished. All in all a great recipe and thanks very much for making it available!
Responses
Posted 1 year ago by Admin
Nice one Ian. The recipe originates from Tony.
Be interesting to hear how it turns out.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
The only problem I have is resisting lifting the lid to give it a sniff... It is honestly the best smelling brew I've ever done.
I'm not that concerned about the risk of contamination from lifting the lid at the moment because it's a very active ferment, bubbling away like a good thing so I reckon the co2 sniffed up my nostrils will quickly get replaced by the brew.
Tony, if this tastes as good it smells I'll send you a bottle or 2 to compare with the original!
Posted 1 year ago by Admin
I know, its very tempting. Its even worse if you use a fermenter with a tap as I can't help sneaking a sample every time I go near it.
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hi Ian, so pleased that you are enjoying it, hope you continue to. I found that I did need to add some splenda to the secondary as it was very dry. Also see the comments I made on my exploding bottles. For some reason, Ginger beer is extremely susceptible to over-priming. I'd prime with no more than 70g sugar for a 25ltr batch - but you'll be safer with PET bottles than I was with glass beer bottles. You can tell how high the carbonation is by squeezing the bottles.
That's very kind of you - offering to send me some, I'd love that, but please don't feel obligated or put yourself to any trouble! I just hope that it continues to improve and that you enjoy it!
Oh, btw - if you're feeling adventurous, I found that it makes a great mixer for gin - but please drink responsibly
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Admin
Maybe try a different yeast Tony. The Champagne yeast is known to make a very dry drink. Perhaps something that won't ferment as low, perhaps even an S04?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
I don't really like the taste of splenda so I reckon I'll sweeten it when pouring. I might make a syrup with some of the beer itself and some sugar. Not really an issue to be honest, the nature of the materials going into the recipe means it's going to be strong and dry.
Thanks for the tip on the carbonation, I'll remember to open them in the back garden! And the offer to send you one still stands, just so long as I get the bottle back
Posted 1 year ago by Member
Just returned from the Isle of Wight. Were the Godshill Cider Company sells low alcohol Ginger Beer. Wanted to try a small batch of full brewed Ginger beer - so used the recipe here. (Thanks Tony)
2010-08-15 - Ginger Beer ~ 5 Litres
~600g ginger root, grated
500g Raw Molasses
1 lemon, peel + squeezed
1/2 tsp. Cream of Tartar
1 tsp. Young’s Wine Yeast
1 x 5 Litre Mineral Water (only used ~4-4.5 litres)
Based upon : http://www.brewuk.co.uk/store/index.php/recipes-ginger-beer
No specific Gravity measurement on adding yeast, Doh!
Used the 5 Litre mineral water bottle as the fermentation chamber. Drilled lid, added grommet and airlock.
(Already had a empty one from the last brew batch). So alas no tasting until finished.
As a side note, I use PET bottles purchased from brewuk and recycled 1/2 litre pop bottles for Lager etc. Are re-cycled bottle un-common ?
Posted 1 year ago by Moderator
I used to use reclyled/reclaimed glass bottles for my lagers so dont worry. As long as the botlles have been properly washed and sanitised before use you will be fine.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Greg .. that's a good idea. If I ever find the time to do another I'll definitely use S04. I also read about someone using a small amount of ribena in the bottom of a glass before pouring it. I'm not big on blackcurrant (in fact I hate it) but there are a huge amount of dilutable soft drinks and syrups out there ... mmmm strawberry milkshake syrup???
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Wow, Wow, Wow.
Just "Strain and squeeze the juice from the liquid and transfer to a clean fermenter"
Sampled and it tasted wonderful. May be a little bit too much ginger for 4 1/2 litres.
Posted 1 year ago by Member
Tony i've been drinking mine with ribeana. not bad. but much better with Jim Beam
Posted 1 year ago by Admin
Nice work Stu. I've heard its pretty dangerous on its own so blimey what's it like with JB?
Fermenting:
Conditioning:Pale with Styrians
Drinking:Cascade Pale Ale, Summer Lightning
Posted 1 year ago by Member
Hey Stu ... JB??? Good grief (best charlie brown voice!), what a great idea! Next year I'm going to make some more and am thinking of adding some to the secondary just before bottling .. bit like Greg's vanilla bourbon stout recipe. Heh heh
.. the possibilities are endless
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Yeah, its lethal. just a splash of lemonade too. Mine is so flat and strong its not really very nice on its own. I was so scared of creating bombs, particularly with your lucky escape, that I only primed with about 50g and had left in secondary for ages. Still, live and learn. Poker night tonight, and this is going to be my secret weapon
Posted 1 year ago by Member
What a fantastic idea .... a few of those and they won't be able to tell the difference between a club and a spade (or a diamond and a heart). Or even be able to remember their own name!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Last time I had a Poker night, I was doing fine _until_ I was hit by my own homebrew.
Posted 1 year ago by Member
Hi guys
I have made some of the Ginger beer here and it has turned out pretty good but it does have a bitter after taste... It is not too sweet either... I think I might have left it a day or so longer in the second FV but cant remember...
Any suggestions? Maybe it is good to drink with Lemonade??
Does anyone have and Ginger beer cocktail recipes?
Or maybe I could add a bit of honey?
Cheers
Danny
fermentin' - Brewers Choice Weissbier
fermentin' - Beaverdale Borolo
Planning - Elderflower champagne
Planning - Ringwood 49er
planning - St Peter's IPA
Posted 1 year ago by Member
The bitter after taste is a bit unusual... but the dryness is a common complaint (see above on using different yeasts). If you are to add a sweetner - like splenda - add it to the secondary. If you're thinking sugar or honey (or anything with sugar in it), then you'l have to add it to the glass each time you pour - as any earlier and it will ferment out making the drink stronger and potentially dryer!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Hi there!
A quick couple of questions if anybody has got time:
1. How does one squeeze and strain as such? Do you literally tip it out of FV 1 to FV 2 or should it somehow be syphoned? How does one do this? In other words, how to I transfer it to the secondary fermenting bin?
2. I have bought the VWP steriliser for my bottles. I also have the 'Vinator' to make my life easier to sanitise. However,I have read so much on cleaning and sanitising that I am overwhelmed! Should I rinse after using VWP and am I right in saying with COLD water? Moreover, how much do I need to rinse. May I add that I laso have the rotating bottle drainer.
3. How do I know when secondary fermentation is complete and can therefore bottle? Can i put these in these bottles in the fridge straight away? I am using old Magners bottles from the local pub! Superb.
4. As per priming: can I add a priming solution to the secondary FV just before bottling? Can I mix this or will it oxidate the beer? I don't even know if that is something that can happen!
Many thanks, Neil
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