BrewBoy19
Well-Known Member
I have posted 2.5 weeks ago roughly about my ginger ale. I put the dry yeast in cold water before pitching because i wasn't thinking and thought i killed the yeast because of no bubble in air lock. I was told to wait it out. I have checked at 1.5 weeks and got a hydrometer reading of 1.060. I also forgot to get a reading at the start but was told that it was likely 1.072 based on the recipe i posted. I checked it in 2 weeks and got 1.060 again I decided to pitch some more yeast. First yeast was champagne yeast this second one I did a regular ale yeast. (problem?) So now its about 2.5 to 3 weeks later and the air lock bubbles were getting slower yet, so i decided to move it to a secondary to check out what was going on inside (impatient. I wanted to brew some regular beer.) After putting it into the secondary I noticed almost no sediment on the bottom of the primary (should this be?) There was some bubbling, i'm guessing it was fermenting still. What would be the reason for this? It still taste very sweet. Did i slow the fermentation even more by moving it to a secondary? Please just need some advice and help. I'm really frustrated, this is why i gave up the first time. Here is the recipe if it helps.
8lbs cane sugar
5 gallons water
7 oz ginger
7 lemons
3 limes
boil water and sugar 20 minutes with ginger
add lemon and lime juice and zest
cool to 80f
pitch champagne yeast
8lbs cane sugar
5 gallons water
7 oz ginger
7 lemons
3 limes
boil water and sugar 20 minutes with ginger
add lemon and lime juice and zest
cool to 80f
pitch champagne yeast