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Just made a ginger beer and was going to use a Safale yeast.

Then i read somewhere that you use a Champne?? yeast

which is it?

I think both will work just fine, the Grumpys Ginger Ale pack comes with Safale S-04

What is the good ferm range for champas yeast?

MHD wrote:What is the good ferm range for champas yeast?

i recently brewed one @ ale temps with EC-1118 and it's turned out the duck's.

EC- 1118 Champagne Yeast will take a sh!tload longer than S-04 to bottom out, so resulting in a drier finish.

others here can go into specifics for you.

btw, i pitched 10gm(two sachets).

cheers

interesting, so EC-1118 will result in a lower FG??

What characteristics does it have? I wonder what a normal beer would taste like with it...

MHD wrote:interesting, so EC-1118 will result in a lower FG??

What characteristics does it have? I wonder what a normal beer would taste like with it...

very dry ?

c'mon guys, give it up.

UC1, you're a 1118 man aren't you?

(by 1118, i'm not referring to you're blood alcohol reading at any given time.)

MHD wrote:I wonder what a normal beer would taste like with it...

Dom Maltignon?

Hopinger Special Cuvee Brut?

Malt & Chandon?

Veuve Hopquot La Grand Dame?

mmm... Malt and chandon... thats sound quite apealing actually!

cheers guys... well i went with the 1118

will see how it turns out

I'll have the vintage MaltChandon ;in a real toffee voice Moll-Channdon says I at 'GORDON RAMSEY' What do you mean you don't have it? Good thing I byo then Sack the sommielier :He should home brew

Stangas wrote:cheers guys... well i went with the 1118

will see how it turns out

be patient mate.

i think it was something like 17 days before it bottomed out.

Yardy can I use this yeast to dry a wheat right out?Something like 1 brewiser wheat; 300 ultrabrew ;30 grams saaz simmered for 20 min ;down at 24 degrees

geez mate, i wouldn't dry the wheat. i like em malty..

to each his own own, i suppose .

''300 ultrabrew",... a bit vague champ.

is it 300gm of the Ultrabrew 1Kg Bag ?

apart from all that, Ale yeast for Ale, and Lager for Lager. It's a very broad description, i know, if i were you i would hang on for an opinion of someone who is qualified to advise.

sorry i couldn't help
yardy

Yea it is; sorry about that.

well she's going off like..... well you know

this would be my most extensive brew yet.. all my beers i have made are only kits and sugerbags.

i used

Brewmakers Ginger beer
1Kg Dextrose
500g ginger (finely grated)
2 Tbs of honey, golden syrup, cinnimon
chillies x 2
some cloves

i got the recipe from here.. so it should be good.

anyone got an idea of alcohol content? sounds like it could be quite high

Do a quick search as one of the threads is all about software for record keeping and calcs and stuff.