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Old 03-03-2013, 09:08 PM   #1
batchmiami
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Default Kegged Ginger Beer- Sediment? Agitation?

Hey everyone, I'm a long time follower of this forum but I just joined because I want all of your expert thoughts. I'm in the process of opening a bar in downtown Miami (if anyone is every in the neighborhood stop by for a drink on me!) and we want to keg our own house sodas and run them like draft beers through taps. Everything is going great, the one issue I am having is with the ginger beer!

We have a fantastic ginger beer recipe, essentially:
1 part fresh ginger juice
2 parts lemon juice
3 parts sugar
10 parts water

It comes out fantastic, the one problem is since it isn't based on an extract the real ginger sinks to the bottom after about an hour. It separates so fast that even if I had an employee agitate the keg it would have to be done so frequently it wouldn't make sense. This leads to 2 problems, 1- the sediment carries a strong ginger flavor so the product would be inconsistent (and probably waaay too weak/overpowering depending on how much of the keg had been tapped) and also I'm afraid if we ran that sediment through a draft line it would gunk it up and ruin it (we have a 50+ foot run)

At first I figured I didn't filter it enough, so I literally filtered this for a day through a 1 micron filter- no dice. So I'm asking for your help for a solution!

The problem with simply siphoning off the "clear" liquid that sits on top of the sediment is that it doesn't have the full ginger flavor that is included when it is mixed. Also, I could pull some "clear" ginger beer with a pipet, but if I used a siphon I think it would agitate the sediment and it would come out with the "clear" ginger beer, defeating the entire purpose.

I'm wondering if there is an emulsifier that would work or some type of chemical that could be added to bind the sediment. Maybe someone has another solution. Any help would be greatly appreciated!

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Old 03-03-2013, 09:13 PM   #2
krackin
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Pasteurize, age and then filter?

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Old 03-04-2013, 01:51 AM   #3
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In the new york times article i posted recently, they have a link to a company that sells ginger beer with sediment. They explain why that is a good thing on their bottles that the consumer has to roll it before opening. It just might be a clue that they were unable to remove the sediment without killing the flavor. I had some ginger syrup with a leaky screw top so i couldnt shake it, and it turned flavorless as sediment settled down. Or maybe use a paint shaker?

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Old 03-08-2013, 07:59 PM   #4
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Instead of juicing the ginger you could try steeping it in hot water.

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Old 03-12-2013, 07:37 AM   #5
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all good points, i still cant figure this out. fathersergius ive found that steeping in hot water doesnt extract the same ginger profile as using fresh raw juice, steeping even for an hour led to a mild flavor. i wonder if i could use a juicer, then steep the juice and some pulp, let it sit for a day or two and then filter. anyone else have any ideas?

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