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My experience with the flavor profile is a bit different. Adding cayenne hasn't increased the up front bite for me (despite cayenne traditionally being associated with front of tongue/early heat), but rather its most evident as the late or residual heat. Not sure why that is - perhaps the sugar...

With the qualifier that I haven't played with backsweetening yet, and I've only used champagne yeast, I've noticed an inverse correlation between ABV and ginger flavor. At 1-2% it's pronounced and aromatic, at 3-5% it gets more "beery" and is less on top, and over 5% it is more dry and muted...

You shouldn't be aiming to ferment dry with even alcoholic ginger beer, IMO. Shoot for a FG of around 1.02. No priming sugar, as there's plenty left in solution. Re bottling, just use a plastic bottle as an indicator bottle of pressure, or go all plastic or fliptop. Bottle carb for 2 days...

Nice! Glad it turned out well. I would have thought with 2 cups it'd be more prominent, but I'm glad it turned out well. Did you bottle carb them? Just curious how that went. I think my next batch is going to use pineapple, lemon peel, lemon juice and cayenne as spices, with all raw sugar...

I actually just tried a ginger brew with (Crystal) hops. Timed them at 1/2 oz for 15 min, then 1/2 oz for 5 min (for a 3 gallon batch). Did not like. It just tasted like a bad IPA. I ended up flushing both experimental hopped batches (one used champagne yeast and the other cote de blanc yeast)...

Just in case anyone in the future is curious, the (Crystal) hops I used were not a good addition to the 5% ginger beer made with the above recipe. It wasn't awful, but nothing I wanted to drink 3 gallons of. I ended up throwing out all but a liter to keep for reference. Also, 5% really is too...

Go ahead and bottle. You don't want this fermenting dry. After 4 days with your OG, you should be good to go.

Sorry for the double post. Couple more questions/comments for ya. Remember to adjust your target FG a bit higher than you're aiming for if you're going to bottle carb it, as it'll take a couple days in the bottle to pressurize. Of course if you're kegging/crashing, that's a moot point. Also...

Looks good. Let us know how it tastes. I'm curious how pineapple will taste in the GB. Also, probably should note that I'm pretty sure the cream of tartar is an artifact from older recipes for making invert sugar, not head retention. It doesn't hurt at all to add it from my experience, but its...

Looks solid. I like the spices. May have to try those next time. ;) Also, good call on retaining the ginger. That could be useful if you're looking for >4% beer, as the ginger flavor is diminished significantly at higher ABV in my experience. One thing that I've read that most of the...

Thanks for the reply. Great to hear. Yeah I figured the EZ Tops would burp before bursting, but wasn't sure if the rubber seal would hold as well at that temp. Glad to hear you've had success in at least getting through without explosions. Let us know how they turn out!

Nice! Let us know how it goes. I went and tried both of my hopped ginger brews (with the Cote de Blanc and with the Champagne Yeast) last night after bottling/refrigeration. Not super impressed with the addition of hops (although they taste better with the Cote de Blanc yeast than the CY)...

Yes I live in austin so the fermentation temp was actually around 76-78 most of the time. The temp in my house is set to 80 while I'm at work, and ive had no issues. After boiling, I let the liquid cool to about 130-140 (about 90 min) generally, then either splarge to double the volume, or...

Has anyone tried this with the EZ Top (Grolsh style) bottles? Those tolerate pressure changes much better than capped tops in my experience. Most are 1/2 liter and not 12 oz though, so I imagine it would take a bit longer. Also, in case it hasn't already been pointed out, you can use a single...

Just bottled two batches of this tonight at 100 hours of fermentation. Both got to 5%, with a decent amount of sweetness left.

Just bottled a couple 3 gallon, hopped ginger beer test batches, following the same recipe as above, except for the cream of tartar. One batch used the Cote de Blanc yeast, and 1/2 oz Crystal hops boiled for 15 min, with 1/2 oz boiled for 5. The other batch used Champagne yeast, with an...

Done and done. I'll check that out as well. No worries - I'm just going to order them from yeemos. Perfectly happy to support a resource like that anyway. I've hesitated since my GBP didn't do well (although I got a few good pints out of it) and didn't live very long. But it sounds like the...

Yes that's correct. One packet is sufficient for a 5 or 5.5 gallon batch. Follow the instructions on the packet and add to 1/4 cup water at 101-105 F, wait ten minutes and add it to the ginger tea in the fermenter. I aerate with my giant spatula for a couple minutes when I first add it, and...

Ah, minor detail. ;) I use Red Star Champagne Yeast. Trying a batch with their Cote de Blanc yeast today (along with some hops) for the first time. I'll report back next week how that went.

Thanks for pointing me to Crabbies. I wasn't aware of any alcoholic ginger beer in the US. I've been playing with a sessionable (read: 3.5%ish) ginger beer. It's pretty tasty, and makes the best Moscow Mule I've ever tasted, hands down. Here's my recipe, taken from the 'Ginger "Beer" (with...