IrregularPulse

Recipes 

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The Furnace Room Brewing Co.

"There are no mistakes in brewing - there are only limited-edition specials".

My Keezer 1.5

avaserfi

Recipes 

This is why it is fairly important to bottle soda in plastic if you are bottle carbonating it. Place the mixture in the bottle with your yeast and check every 12 hours or so by squeezing the bottle. Once the bottle is firm, like an unopened store bought soda, you can place it in the fridge and the yeast will go dormant stopping fermentation. If you remove the bottle from the fridge and leave it on the counter for a while the yeast can become active again.

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Andrew

Chad

Recipes 

Okay, I've got a couple of 2L bottles fermenting as we speak. I upped the ginger to 2oz per bottle rather than Alton's 1.5. Still, I was surprised at how mild it was. I was expecting spicy ginger hot, but even tasting the undiluted syrup was pretty tame. Tasty, but tame.

We are addicted to Blenheim Ginger Ale, so perhaps my expectations are off. Even the "mild" version is spicy hot. The "Old #3 Hot" (red cap) version of Blenheim's will clear your sinuses faster than wasabi. That might be coloring my expectations. Is the ginger ale like beer in that it gets sharper as it carbonates?

Chad

ETA: Also see the Blenheim Shrine and The New York Times's William Grimes for more info on the best ginger ale ever. It is amazing in cocktails. The Magnolia Grill in Durham, NC, has a Pineapple Ginger Fizz (2oz pineapple juice, 2oz high quality rum and 3oz of Blenheims) that will forever change your opinion of fruity drinks.

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Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks
www.chadwrites.com

Chad

Recipes 

Okay, the ginger ale is carbed and cooled. Tasty, but more like lemon-lime soda than ginger ale. Maybe I got some overly mild ginger. Any thoughts? At this point I'll definitely make this again but probably triple the ginger per batch to see if that gets closer to what we like.

Has anyone else experienced this?

Chad

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Chad Ward
An Edge in the Kitchen
William Morrow Cookbooks
www.chadwrites.com

Yuri_Rage

Recipes 

The ginger flavor was much stronger during the first two days. Now that it's about a week old, the flavor is much more mild. I definitely agree that there's room for improvement (more ginger!), but this recipe is a great starting point.

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Fermenting: Beer......Conditioning: Beer......Bottled: Beer......Kegged: Beer......Drinking: Beer

chefmike

Recipes 

+1,000 to the Blenheims red cap!

That stuff is AMAZING. I love it with rum.

Chad, if you get a stable recipe in that ball park, PM me!

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Insert Name Here Brew Club
Obsessing over: single hop pale ales, electric brewery builds, computer control
Reading: Brewing with Wheat by Stan Hieronymus
Building: wood fired pizza oven

hlumbard

Recipes 

Is this slightly alcoholic? With the yeast eating the sugar are they producing a small amount?

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On Deck: Thinking I may have to buy 4 or 5 kits to get in on this saved shipping thing
Fermenting: Nut Brown Ale (First AG!)
Bottles: Old Moldy Nut Brown
Keg 1: AHS Piloncillo Porter
Keg 2: StarSan

Kauai_Kahuna

Recipes 

Yuri- Thanks for posting this. This is my first venture into making soda's but it looks tasty.
I had to dig around to find my old carbonator cap adapter, grabbed some ginger, a lemon and started making this. The only change I made was using brown sugar but this does look like something I can easily make, and might enjoy.

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In Primary: Red
In Secondary: IIPA, Cider, Crystal Wheat.
Conditioning: Cider, Mead, C3C,
On Tap: Belgium blond, House, APA, Porter payback.
Bottles: Far, far, too many to list.

Kauai_Kahuna

Recipes 

OK, tasted my first batch yesterday, tasty but decided to make some more with much more ginger, a little more lemon juice and rinds, and just a little less sugar. Second two PET bottles has one being carbonated with C02, the other with a little WLP300 from a washed yeast batch.
Very easy to make, and I like the refreshing taste. With C02 it is totally alcohol free so I can finally bring some "home - brew?" to work and stop spending stupid amounts of money on soda's.
Thanks again for posting that video, nothing answers the questions and can kick you into gear better than a simple step by step video. For me seeing is believing.

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In Primary: Red
In Secondary: IIPA, Cider, Crystal Wheat.
Conditioning: Cider, Mead, C3C,
On Tap: Belgium blond, House, APA, Porter payback.
Bottles: Far, far, too many to list.

Tim27

Recipes 

I just made this stuff as an experiment. I used 3 oz. of ginger because I knew I would need the stronger flavor. Small problem though. It stank like maybe some "rhino farts". It had a really nasty sulfur like odor. I drank it anyway. Anyone have a theory as to why my batch turned out this way?

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"The Stinky Fur Brewery."


On Deck: ?
Primary#1
Primary#2
Secondary: Dry Mead
Bottled: Edworts Apfelwein,
Brewcrafters Kit Irish Stout, Tim's Dry Irish Stout,Brand O's Graff,Charlie P's Black Gingered Ale