Experimental Ginger Beer

[drsmurto]

Get yourself a dead fridge...... frozen bottles rotated will keep the temps down!

[Trizza]

Nah mate. I'm too busy with work right now to worry about these things. I dont have any empties either.
I'll post something in this thread when i start it.

[Kevnlis]

Your a good guy Doc! A lesser man might be pissed that he wasted your time!

[Trizza]

He hasn’t wasted his time... I’m still going to brew it.
Only now the results might not be known till April.
If I brewed all year round I’d have far too much beer than I’d ever be able to consume!

Trizza

^^^also doc's 1000th post above!

[chef]

I wonder how you got on with this? Im in the process of candying ginger. It sure smells close to the bundaberg beer. Ive included a vanilla pod and used golden syrup.

I wonder if you have any thoughts on the sugar used when starting the fermentation process? Raw, white, dextrose? ... golden syrup?

I'l post the recipe once I know how it turns out!

[Trizza]

Strange you should mention this brew.
Put it down yesterday, with the only possible problems being that its too gingery or that racking this brew is going to be impossible to rack because there’s 2 inches of ginger, lemon and other crap on the bottom of the fermenter.
Will let you know how it goes...

Trizza.

[Kevnlis]

Strange you should mention this brew.
Put it down yesterday, with the only possible problems being that its too gingery or that racking this brew is going to be impossible to rack because there’s 2 inches of ginger, lemon and other crap on the bottom of the fermenter.
Will let you know how it goes...

Trizza.

Once it has finished fermenting, chill it right down to as low as you can get it (without freezing it of course) and keep it at that temp for a few days until it settles out.

[Trizza]

Racked this over the weekend.
Taste is not good; in fact it’s really shit. It’s overpowering in every way, and far far too gingery. Every tiny sip is like a punch, smack, kick and a f--- to the face.
Basically its like a good night on King street.
So I’m thinking of adding lactose and LDM to cut away some of the harsh ginger/lemon bite
Might also need to water it down, a lot.
Any suggestions to save this doomed brew?

Trizza.

[rwh]

Might be a contender for blending. Mix a little sugar with some water in a glass to make a sugar syrup, then add the ginger beer. If it tastes good, then it's probably too dry. You can blend it like this whenever you drink it, I did much the same with a really dry apple cider I made.

I've now gotten used to the dryness, and drink it without the sugar syrup. ymmv.

[SvenTheBererk]

If its got that much punch...sounds like it might be perfect for mixing "Dark n Stormy's"

[drsmurto]

I wouldnt ever leave lemon in a fermenter. Did it once in a soup and left it in the fridge for 3 days, was undrinkable after that time. 10 times worse when you use limes!

The easiest way to make the GB is to process the ginger and then boil that with the lemon, spices and sugar/malt for 30-60 mins. Strain this into your fermenter and your away.