slim chillingsworth
Well-Known Member
I'm dying for a good Ginger beer recipe. Ideally aimed at 5 gallons force carbonated. Maine Root Ginger Brew is my favorite ever, Reeds is okay. Please help!
is that force carbonated? how's the flavor?
Soda?
I just emailed the OP with a Ginger Beer recipe...
What happens with root beer and ginger ale is you have lots of sugar. You add the yeast, and when the bottle is hard (in as little as 24-48 hours for ginger ale), you stick them in the fridge to retard further carbonation.
I would if I could. The format gets garbled in the pasting...send me an email: [email protected]hb_99, can you post/pm your ginger beer recipe? I've been looking around for a good one.. Thanks!
You add the yeast, and when the bottle is hard (in as little as 24-48 hours for ginger ale), you stick them in the fridge to retard further carbonation.
Later this week, I'm going to brew a few liters of Ginger Beer using some ale yeast. And, the one thing that I cannot figure out is what do you do with the yeast after the short fermentation? Do you rack it like when you transfer beer to the bottling bucket or keg (leaving the slurry behind) or do you just put the soda bottle with the yeast in the fridge and drink it when it's cold?
Thanks!
You will not have much slurry. You don't need much yeast in the beginning, and it ends up eating very little sugar. In the bottle you end up with a little yeast residue just like when you bottle condition beer. You just pour let that settle in the fridge and you pour gently as to not mix it back in when you are drinking it.
You should stop using a juicer unless it's one you don't mind tossing. I have a friend who owns a restaurant and she has ruined many a juicer with ginger. The juice is pretty frickin caustic and will eat away at the parts. I have had a lot of luck extracting ginger by chopping it up real small and steeping it for an hour or so.
For carbonation (of test batches) . . . I'm thinking what might work good is a seltzer bottle like this one . . . I already have one of these and they run about $50. Probably not worth it if you'd only use it for testing soda recipes, but if you also happen to enjoy making drinks that call for seltzer water (e.g. mojitos) it might be worth it.
The zombies are back to collect their thread. ...
I gave this a try today, well I loosely followed the directions. 2lbs of ginger, 2 small limes, 1 lemon, some cinnamon, 10 cups sugar, some cream of tartar, some all spice and some all spice chunks. took a taste of it as I was poring it in the keg. It tasted good. I have it under 40lbs for a few days and will see it how it tastes. If it is a loss oh well it was fun playing with...
The zombies are back to collect their thread. ...
I gave this a try today, well I loosely followed the directions. 2lbs of ginger, 2 small limes, 1 lemon, some cinnamon, 10 cups sugar, some cream of tartar, some all spice and some all spice chunks. took a taste of it as I was poring it in the keg. It tasted good. I have it under 40lbs for a few days and will see it how it tastes. If it is a loss oh well it was fun playing with...
I've made a number of ginger beer sodas, and I like the ginger flavor to be hot and forward. You can tweak the sugar to make it more or less sweet and the ginger to make it more or less hot.
2 lbs fresh ginger, sliced (with or without the skin; with the skin results in a slightly darker brew but won't affect flavor)
5-15 cups cane sugar
1 whole lime, sliced into wheels
1 stick of cinnamon
1 tsp fresh allspice, crushed
1 tsp cream of tartar
Bring 5.5 gallons of water to a gentle boil, add the cream of tartar, ginger, cinnamon, allspice, and lime (a grain bag works great for easy removal). After 60 mins, cut the heat, remove the bag of spices/ginger/lime pieces, add the sugar, and stir until it is all dissolved. Cool, keg, and force carb.
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