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Safe way - Make a tea by boiling ginger with water for about 10-15 minutes. Cool it and then add it slowly, while taking and tasting the samples, until you’re happy. Even if you add ginger directly, it should not be a problem as that’s how you make ginger bug starter. Most ginger bug/yeast...

Looks oxidised to me. Avoid contact with oxygen while transferring to keg and while serving. Since you didn’t provide much info about the process, that’s my best guess. Read about avoiding oxidation once fermentation starts, on forum.

You can make a hop tea with Chinook by boiling hops in water for 30 minutes. Take out a sample of beer as you have float tube, add few drops of tea and see if you like it. You can take it from there.

Many thanks, will do.

Thanks for the reply, can I ferment it warm?

Much appreciated, thanks. I may have to buy a new refrigerator it seems. My family & friends have requested a Triple.

Hello there, I want to brew a 20 litres batch of Triple. Unfortunately, fermentation fridge isn’t working. I do have a brewzilla with spunding valve. Now I know Belgian yeasts are for esters. Given my situation please recommend if I can make a good beer by fermenting under pressure. I’m in India...

Another way to do is add vodka to grated ginger, just enough to cover them nicely. Cover it and stir twice a day. After a week, squeeze out infused vodka. Add in incremental smaller quantities to cider, until you like it.

I know a microbrewery pro who told they reuse up to 7 times. I personally have been using more than 1 year “old” yeast. I keep yeast bank in refrigerator and if I don’t use anyone in more than 2 months, I bring it out, add some sugar or juice etc to feed them. Keep out for 2 days and put back in...

Iran was once famous for its wines. Welcome to the group, hope you get to learn and enjoy a lot.

Benefits of living in China.

Try to referment a litre, nothing to lose, at least you will be wiser. You can also try to add crystal or aroma malt steeped in hot water to it. Hopefully that will improve it. Let us know.

I’m surprised how did you get that OG for 8 kg malt and 50 litres of batch size

If you substitute sugar with DME, it’ll provide nutrients along with the raisins, and also body to the drink. I personally don’t like adding DAP etc.

Mashing appears to be problem. Temperature was high for rye and in 30 minutes, Pilsner malt couldn’t finish the job. Do a iodine test to verify. Add some corn sugar to start fermentation and boost alcohol, I doubt it’ll finish lower.

I underpitched in a smash but didn’t get any orange notes I fermented here in India, summer time here. Fermentation was over in less than 3 days. This was last week.

Temperature plays a big role in efficiency, hope you mashed as per recipe instructions.

Acacia is safe, been used in traditional Indian whiskies much before colonization. It is still used as a traditional tooth brush, to chew one side and use as brush( Babool daatun), it’s gum is edible too. You can also use mango wood, many woods are medicinal and used to make fermented medicines...

About 150 GM raisins per 5 liters, 8-10 dried dates and equal number of figs. I steep about 50 GM of crystal malt in 67c water for 30 minutes, filter and add to the bucket. If you don’t like adding solids to fermenter, you can make tea with everything and then filter and add to fermenter.

What works for me - raisins, few dates, few dried figs and little crystal malt. Malt provides body, sweetness and nutrients.