Bum wrote:I doff my cap to you, sir.
I've played with cinnamon, cardamom, nutmeg, chilli, cloves, kaffir lime leaves, lemongrass and curry leaves in my ginger beers and to be honest I thought I was doing alright. You are pushing GBs to bold, new levels and have piqued my interest. If you don't mind me saying - of the prior, cinnamon and cardamom is the most successful if you've not tried it. To a certain extend curry leaves was very interesting (one leaf "dry-hopped" per bottle worked best for me) in combination with the cinnamon and cardamom.
I've always considered yeast to be a secondary concern in a GB, having tried all array of dried ale and lager yeasts, but you've opened my eyes somewhat here to something I've never considered. Thanks.
I hope you don't mind me making one suggestion in regard to your fermentables above but my best results with a kit base have been with dropping the dex for 4 parts raw sugar to one part dark brown sugar (usually 1kg to 250g for me). Work nicely, IMO. Also, I very recently tried to sub out the kit in my recipe for more ginger and 2.5kg wasn't enough. I don't think a straight swap works but I have no solution as yet.
Trizza wrote:It’s been really hard to sub out the Cooper's Kit - I can’t seem to get an amount of ginger that replicates the flavour to a similar level. I've got plans to make another batch of GB in Sept, so may give it a crack then. I can’t believe that 2.5Kg wasn’t enough to get the flavour right!!!
Trizza wrote:Coopers GB is just a simple ‘throw everything in the fermenter’ sort of brew – and it nearly always turns out fine...
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