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Old 12-29-2011, 05:58 PM   #1
Isometric
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Santo Domingo, Dominican Republic
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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...g-pics-193295/


 
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Old 12-30-2011, 01:35 AM   #2
crazyirishman34
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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

 
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Old 12-30-2011, 02:55 AM   #3
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Stupid question but is this Ginger ale?
You know you say Tomato I say Tomoto type thing?

 
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Old 12-30-2011, 12:06 PM   #4
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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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Old 12-30-2011, 03:49 PM   #5
Isometric
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Quote:
Originally Posted by crazyirishman34 View Post
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
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?


 
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Old 12-31-2011, 10:09 PM   #6
Rigger103
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Quote:
Originally Posted by wings9191 View Post
Stupid question but is this Ginger ale?
You know you say Tomato I say Tomoto type thing?
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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Old 01-01-2012, 02:28 PM   #7
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.


 
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Old 01-02-2012, 08:46 PM   #8
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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

 
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Old 01-20-2012, 10:52 AM   #9
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Quote:
Originally Posted by Isometric View Post
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.
.
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.
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