homebrewandbeer.com

Hey all

Well its been about 3months of waiting,so i tasted a small bottle last night.
It tasted like chilli soda water,i can barely tast any ginger in this brew.
It also has a very faint fizz.
Im praying this will be fine if i give it another 3 months or so.
What do u think?

Lol sure it's for the other half?..he he...Sounds like my Dad buying mum a cordless drill lol
I wont be in the area but Thx anyway

I went to have a look at a micro brewery just outside colac recently....The guy was really nice but wasnt going to let me have a look and allready had his staff hand picked..i assume it would be the same in most micro's

Thanks for the help KEG

SvenTheBererk wrote: Whats ur opinions guys and will i need to bulk prime after adding the corn syrup?
I read on the label its 28% fermentable so im thinking i wont need to add any more sugar to carbonate...??

Looks like i need to work this one out myself...Thanks anyway guys

didn't you want to sweeten it a bit?

Yes.

isnt "powdered corn syrup" dextrose?

Not sure i will look it up.

Dextrose
Commonly known as corn sugar and grape sugar. Naturally occurring form of glucose.
And 100% fermentable.

Corn syrup
Made from cornstarch. Mostly glucose. Can have maltose ...

I dropped in at the Narre warren Brew shop to get some Lactose but it was suggested to me to get Powdered Corn Syrup instead as it was cheaper and wont be much different if im just after a thicker mouthfeel....So i got a kilo of that instead.
Whats ur opinions guys and will i need to bulk prime ...

Heres a link to how i made ginger beer plant http://sventheberserkbrewing.weebly.com/ginger-beer-plant.html
What i found out though is the raisins/sultana's only help with fermentation... so if you dont have yeast but have raisins ur still good to brew.
I added everything all together same day then ...

This thread gives me hope in the human race......good to c ppl care

I just relised i used Champagne yeast by mistake.....anyway dont matter
How does this look http://sventheberserkbrewing.weebly.com ... -beer.html

WOW what a punch in the face!.....This brew taste fantastic sofar.

Recipe ended up like this..
1 kilo Ginger root(sliced thin)
2 red chili's(chopped)
1 kilo Coopers Brewing sugar(Dextrose)
1 crushed cinnamon stick
10 crushed cloves
Ale yeast
20 litters water

S.G. of wort was 1050

I wanted bite ...

Ok for some reason i got confused.....so how much Lactose for a 20lt batch?...500gm's? i dont want it too sweet

Hey all im about to start a Chili Ginger Beer.

2 Red Chili's
1 Kilo Ginger root
1 Kilo white sugar
1 Teaspoon Cream Tatar
1 Cinnamon stick
10 Cloves
All boiled together
Maybe use an Ale yeast
And maybe some Dex to Sweeten after racking.

What do you all think any idea's.....D0's and Dont's maybe ...

There really is not much u can do wrong just remember to clean everything.....boil what needs to be boiled.....and ur fine.
And sometimes u just have to take that risk to achieve something special...it's worth it by the way.

Oh and for what not to do look here http://sventheberserkbrewing.weebly.com ... ailed.html

I havnt had a go at this one yet but it looks nice and simple.

Honestly I think GB is one of those things that needs to be made to personal taste. But my favourite recipe that doesn't use the Bundy Cordial is:

1.5 kilos Ginger (aged for a month, peeled and purred in the blender)
2 kilos LLME
zest ...

Found this http://www.treehugger.com/files/2006/01/kefir.php while researching Ginger Beer plant.
It sounds interesting.
Milk version of champagne.
......Sort of?!

Load it up with maltodextrin and lactose. That'll give you all the sweetness you'll need, plus a whole lot of mouthfeel.


And Ale yeast i think gives a sweeter result Champagne Yeast survives too long in the alcohol using up all the sugar making it very dry...But then you can bulk prime like i ...

Lol i love the stuff its the only energy drink my bladder dont hate and the bottles come in handy

http://sventheberserkbrewing.weebly.com/
If u have a look at the above address i got the whole process for the cider.
I had some more other night and it has aged realy nice not too sweet or dry very refreshing with a light sparkle.
Hope that helps.
Or look at the thread i started about that cider ...