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Thread: Ginger Beer Brewers
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4th June 2007, 09:39 AM #16
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4th June 2007 09:39 AM # ADSGoogle Adsense Advertisement
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4th June 2007, 07:13 PM #17
Here is the recipe I based my ginger beer (champagne) on. I just scaled it up for a 20l home brew drum. I let it ferment out for a "champagne" style drink. I added a teaspoon of sugar to each bottle at bottling. Sometimes I would bottle half after a few days of ferment and refrigerate for a sweeter drink.
I used brewers yeast.
http://www.thecontextualvillains.org...gingerbeer.pdf
Cheers
Michael
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4th June 2007, 08:30 PM #18Member
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from wikipedia.
Ginger beer plant (GBP) is a symbiotic mixture of microorganisms which must contain the yeast Saccharomyces florentinus (formerly Saccharomyces pyriformis) and the bacterium Lactobacillus hilgardii (formerly Brevibacterium vermiforme).[2][3][4] It forms a gelatinous substance that allows it to be easily transferred from one fermenting substrate to the next, much like kefir grains and tibicos.[5]
Better still though this guy sells the stuff http://www.fermentedtreasures.com/gingerbp.html
however as an all grain brewer no way would I let that wild stuff near my brewery.
ps before news gets around, I actually run an online retail home brew store just so people know and its all out in the open. I am bias
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4th June 2007, 08:36 PM #19
well post us the website...., I would be interested in looking
I may not have gone where I intended to go, but I think I have ended up where I needed to be.
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7th June 2007, 09:45 PM #20
OK heres one I plan to try this weekend,
750g of Ginger root put through the food processor,
1 lemon
1 lime
1 KG of raw sugar
boil this lot for 30 minutes, strain and pour into fermenter
top up 20 liter mark,
Pitch champagne yeast and ferment @ 20 degrees
when the ferment is finished, carbonate on the high side to get a "champagne" style of fizz.
what say you?
And before anybody asks, I use a seperate fermenter for GB's so the flavours don't get into real beer.
H.There's no such thing as too many Routers
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8th June 2007, 09:03 AM #21
Hi Himzol,
The scaled-up recipe I use would be more like
2kg sugar
400g ginger root
8tsp tartaric acid
etc
Cheers
Michael
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8th June 2007, 09:28 AM #22
can I get a fermenter from brew shops and whats champane yeast
cheers hic TonzI would love to grow my own food, but I can not find bacon seeds
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8th June 2007, 05:10 PM #23
Yep fermenters are the same as you would use for normal beer, as for champagne yeast I try and get Lavin Champagne Yeast EC 1118, but there is an alternative which Brewcraft sell which is also quite good, I think it's Red Star dry white wine yeast.
The champagne yeast generally makes for a more dryer tasting GB, there is still some residual sweetness because of the molases in the raw suger (so I'm told).
Hi Himzol,
The scaled-up recipe I use would be more like
2kg sugar
400g ginger root
8tsp tartaric acid
etc
Cheers
Michael
thanks for the input, I'll have to redo my numbers and see what they come up like
H.There's no such thing as too many Routers
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11th June 2007, 09:03 PM #24
Grain of death.
I have a little problem with grain and am thinking i would like to make a GB or AS and although i see these mixes here i would like to know if they are alcoholic. (hope so) so could have a drink that i could make and take to parties and not feel out of place. At present i drink wine as a mainstay and this will continue but it would be nice to have my own brew to take.
Any advise would be of great help.
Regards Hagrid
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11th June 2007, 09:18 PM #25I may not have gone where I intended to go, but I think I have ended up where I needed to be.
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19th June 2007, 11:05 PM #26
Hi Joule GB anyone?
Looking for a premix that is not full of artificial sweetners. I used to have one a few years but haven't found it for quite a while so gave up on brewing GB.
Anyone got any ideas.
Coopers full of cyclamate
Brewiser full of cyclamate
and various other ones I've picked up also full of cr@p
sorry but the kids don't need low joule GB
In the mean time I'll stick to brewing my dark beersRamps
When one has finished building one's house, one suddenly realizes that in the process one has learned something that one really needed to know in the worst way--before one began.
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29th August 2007, 08:35 PM #27
Hey Himzol, how did your brew turn out?
Cheers
Michael
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30th August 2007, 08:19 AM #28
I used to do a sparkling mead flavoured by ginger. Brewed out the mead with about a kg of peeled, washed, shredded ginger in the bottom. Racked off, left for a month and then bottled with a little sugar syrup. The finished product had a sweet front pallet but finished very dry with the pungency you would expect. But that was 20yrs ago....
I dont like raw sugar as an ingredient as it is usually made by coating white sugar with molasses and the flavour doesnt do justice to molasses,
Sebastiaan"We must never become callous. When we experience the conflicts ever more deeply we are living in truth. The quiet conscience is an invention of the devil." - Albert Schweizer
My blog. http://theupanddownblog.blogspot.com
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25th September 2009, 06:12 PM #29Apprentice
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Has any one tried the kirks Ginger Beer.
If so look at the ingredients. Its not brewed. it got artificial flavours. what a disgrace to the nation. and its realy bitterb in taste
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25th September 2009, 09:49 PM #30
Thats the stuff we made in Scotland years ago when lemonade bottles had screw tops. A friend wanted to make a stronger brew, fed the thing for 10 or 12 days then bottled up. He blew a cupboard apart one seemed to trigger the next. So yes take care its quite gassy stuff.
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