Hello everyone!
I'm a bit confused with whats going on with my giger beer!
I used Morgans as the Kit and then added my own ingredients.
450 Fresh ginger
500 Brown Sugar
150 Honey
700 Dextros
150 Golden syrup
500 light malt
8 cloves
1 cinamon stick
3 table spoons of ginger powder
Problem is..I used Oztops yeast No 1
and at 22 degrees it fermented in 3 days flat.
thats 1040 to 1010 in 3 days! While fermenting it had heaps of brown scum on top which I just assumed was from the yeast chewing up the sugars.
I used this same yeast in my black rock cider with apples in the fermenter at 22 degrees and that took a whole month!!!
so I bottled the ginger beer after getting the same 1010 for 4 days in a row.
I used the coopers carbonation drops ...8 hours later there is scum in the top of the bottle and the ginger beer is fully carbonated...OVER carbonated!
when I open a warm bottle it spews out..when I open a cold one it doesn't spew out.
it does have a little bit of a strange smell..but not strange enough for me to be convinced it's an infection. it actually tastes ok.
so I can't figure out whats going on? have I got an infection? is that why the yeast is being so aggressive with the sugars?
or is the oz tops yeast just a super quick fermenter? but goes slow with the cider because of the apples in the fermenter?
have I bottled prematurely?( I don't think so because I got the same readings 4 days in a row)
has the mixture and amounts of fermentables got something to do with the speed of fermentation?
I've got photos of the scum and the spew and the yeast if that helps anyone with advice!