SirJoshuaIV
Well-Known Member
So several people had requested that I brew a beer that was very gingery. So I decided an Oatmeal Stout would be great for this. I added about 5 oz of fresh ginger to the end of the boil hoping this would give great flavor.
Here are the problem(s). Fermentation stalled at a very high FG, at 1.028. I warmed it up to 72,and then re-pitched the yeast, this time using Nottingham. After another 2 weeks it was down to 1.025 but wasn't moving from there. So I decided to bottle anyways. After 3 weeks in the bottles, I popped one open and it was actually surprisingly good for such a high FG. The ginger flavor had come through very nicely and the oatmeal blended it out into a smooth finish.
After just over a week since I had opened the first one , they are all gushers! ohh no! My question is, have any of you used fresh ginger before in your beer and how did it go? Do you know of any problems it may create with fermentation? I know in kombucha, ginger is not supposed to be used as it hinders proper fermentation. This is the first beer I have had stall out that high, and ginger is the only difference I can think of.
Other notes, Original Gravity was 1.069. Fermented at 67 with S-04. Single Infusion mash at 154 for 60 minutes, no mash out. Ginger was added for the last 5 of the boil.
Here are the problem(s). Fermentation stalled at a very high FG, at 1.028. I warmed it up to 72,and then re-pitched the yeast, this time using Nottingham. After another 2 weeks it was down to 1.025 but wasn't moving from there. So I decided to bottle anyways. After 3 weeks in the bottles, I popped one open and it was actually surprisingly good for such a high FG. The ginger flavor had come through very nicely and the oatmeal blended it out into a smooth finish.
After just over a week since I had opened the first one , they are all gushers! ohh no! My question is, have any of you used fresh ginger before in your beer and how did it go? Do you know of any problems it may create with fermentation? I know in kombucha, ginger is not supposed to be used as it hinders proper fermentation. This is the first beer I have had stall out that high, and ginger is the only difference I can think of.
Other notes, Original Gravity was 1.069. Fermented at 67 with S-04. Single Infusion mash at 154 for 60 minutes, no mash out. Ginger was added for the last 5 of the boil.