Isometric

Recipes 

This after noon am going to make ginger beer with this recipe:
-2 oz. grated ginger
-4 tsp. brown cane sugar
-30 oz. water
-4 oz. lemon juice
-1/16 tsp. bread yeast per bottle (2x 14oz soda bottle)

-Put water and ginger in a pot let it heat under boiling for 5-10 minutes
-Filter the grated ginger
-Add sugar and lemon juice and stir
-Let it cool until temperature is adecuate for adding yeast
-Pour into the bottles, add yeast to each bottle and close immediately

Anything I should change to make it better, besides besides getting a yeast that isn't bread yeast?


Also has anyone gotten good results stove top pasteurizing ginger beer?
http://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/

crazyirishman34

Recipes 

I would try doing it with ginger beer plant. From what I understand the end product is far superior. I just ordered my culture so can't say 100% that it is better. I have tried a similar recipe as the one one you are looking at and it really turns out like a hot ginger ale with some off fermentation flavors. BTW here is the place I bought my culture Ginger Beer plant

wings9191

Recipes 

Stupid question but is this Ginger ale?
You know you say Tomato I say Tomoto type thing?

Raudhbjorn

Recipes 

Ginger Beer = A cloudy, ginger flavored soft drink.
Ginger Ale = A clear, ginger flavored soft drink.
Ginger Stout = Any ginger ale/ginger beer that is fermented to produce alcohol.

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Horn & Mug

Primary: Mooseberry Porter, JOAM, Hobo Cider, County USA Irish Red

Isometric

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I'm going to try next cultivating the yeasts that are naturally in the ginger, it should be better than using bread yeast.




I sanitized the bottles using a solution of one liter water and one tsp. 3% hydrogen peroxide and didn't rinse them, just dumped the solution out and left just some tiny droplets in the bottle. A day has passed since I started the fermentation and the bottles don't have any pressure, but there is a significant amount of yeast residue on the bottom of the bottle. Is it possible that the very minute amount of .015% hydrogen peroxide solotion left on the bottles might have killed or slowed down the yeast?

Rigger103

Recipes 

thanks I was wondering the same thing..........Im going to try ginger ale next........i made a traditional rootbeer this week using real sasafrass root that i dug last year some ginger root some vanilla, honey and liquirice root........it was a little on the weak side but my brother cant get enough of it anyway while I was grating the ginger root It made me think of vernors gingerale......

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Isometric

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I tried the ginger beer and was disapointed, it was extremely spicy. Is there a way to make beer that isn't so spicy. Is it that I boiled the ginger too much or that I put too much ginger.


I dumped out some of the liquid of the remaining bottle and replaced it with a brown sugar syrup and let it ferment till the bottle was hard, then cooled it. This ginger beer was great. Only a little bit of spice, just enough sweetness, the ginger covered the yeast's flavor, lots of bubles, and it sort of tasted like a semi dry champagne with ginger being the dominant flavor.

crazyirishman34

Recipes 

Have you thought about for going the yeast and force carbing it? could be as simple as a 2ltr bottle and carbonator cap. Also if you like that not crazy spice ginger flavor you might try the stuff that Knome sells it is pretty good

Raudhbjorn

Recipes 

Use less ginger, or use more water. I like the spicy, I use 1/2 lb of shredded ginger for 1 gallon of water when I make mine.

__________________
Gentlemen prefer blondes, real men prefer stouts.

Horn & Mug

Primary: Mooseberry Porter, JOAM, Hobo Cider, County USA Irish Red