danderson42
Member
Hi all. Last Saturday I brewed a batch of ginger peach cream ale. It's all-grain, the OG is 1.056. This is my second batch. For the first batch I added 2oz of ginger root to the end of the boil, and by the time I got to kegging there was no ginger flavor left.
So I figured this time I'd push it to the next step and added 2oz of fresh grated ginger to the primary (in hindsight it should obviously have been secondary but I was thinking of filtering out all the ginger along with the trub), then I pitched the yeast (Safale 04) w/yeast nutrient directly to the wort. Still nothing as of this morning. As a test I drew some of the wort off and added a Munton's packet I had sitting around. I got a little lethargic bubbling but nothing that resembled krausen. I can't find anything that tells me the ginger would kill off the yeast, but I'm at a loss otherwise. I'm thinking of reboiling and repitching. Thoughts anyone?
So I figured this time I'd push it to the next step and added 2oz of fresh grated ginger to the primary (in hindsight it should obviously have been secondary but I was thinking of filtering out all the ginger along with the trub), then I pitched the yeast (Safale 04) w/yeast nutrient directly to the wort. Still nothing as of this morning. As a test I drew some of the wort off and added a Munton's packet I had sitting around. I got a little lethargic bubbling but nothing that resembled krausen. I can't find anything that tells me the ginger would kill off the yeast, but I'm at a loss otherwise. I'm thinking of reboiling and repitching. Thoughts anyone?