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  1. #16
    Join Date
    Sep 2002
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    Minbun, FNQ, Australia
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    66
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    12,881

    Default

    Quote Originally Posted by mic-d View Post
    Try the Cascade stuff too Cliff. I used to be a Bundy man but it's got a bit sweet for me.....
    Don't ever try the Sweppes one then, it is sweeter than the Bundy stuff.
    Cliff.
    If you find a post of mine that is missing a pic that you'd like to see, let me know & I'll see if I can find a copy.

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  3. #17
    Join Date
    Aug 2004
    Location
    Brisbane
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    4,924

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    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

  4. #18
    Join Date
    Mar 2007
    Location
    BRISBANE
    Posts
    78

    Default

    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

  5. #19
    Join Date
    Dec 2004
    Location
    Hell with fluro lighting
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    55
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    2,156

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    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.

    My Other Toys

  6. #20
    Join Date
    Feb 2004
    Location
    Adelaide Hills
    Posts
    821

    Default

    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

  7. #21
    Join Date
    Aug 2004
    Location
    Brisbane
    Posts
    4,924

    Default

    Hi Himzol,
    The scaled-up recipe I use would be more like

    2kg sugar
    400g ginger root
    8tsp tartaric acid
    etc

    Cheers
    Michael

  8. #22
    Join Date
    Dec 2003
    Location
    lower eyre peninsular
    Age
    74
    Posts
    3,577

    Default

    can I get a fermenter from brew shops and whats champane yeast

    cheers hic Tonz
    I would love to grow my own food, but I can not find bacon seeds

  9. #23
    Join Date
    Feb 2004
    Location
    Adelaide Hills
    Posts
    821

    Default

    Quote Originally Posted by Tonto View Post
    can I get a fermenter from brew shops and whats champane yeast

    cheers hic Tonz
    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
    Hi 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

  10. #24
    Join Date
    Aug 2004
    Location
    Canberra
    Age
    59
    Posts
    75

    Default 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

  11. #25
    Join Date
    Dec 2004
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    Quote Originally Posted by Hagrid View Post
    if they are alcoholic.
    To make them alcoholic, increase the sugar and ferment for longer..
    I may not have gone where I intended to go, but I think I have ended up where I needed to be.

    My Other Toys

  12. #26
    Join Date
    Nov 2003
    Location
    Donnybrook ... sorta
    Age
    59
    Posts
    621

    Default 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 beers
    Ramps

    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.

  13. #27
    Join Date
    Aug 2004
    Location
    Brisbane
    Posts
    4,924

    Default

    Hey Himzol, how did your brew turn out?

    Cheers
    Michael

  14. #28
    Join Date
    May 2007
    Location
    Blue Mountains
    Posts
    2,613

    Default

    Quote Originally Posted by mic-d View Post
    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
    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

  15. #29
    Join Date
    Aug 2009
    Location
    Victoria
    Age
    31
    Posts
    108

    Default

    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

  16. #30
    Join Date
    Dec 2008
    Location
    Eastern Australia
    Posts
    604

    Default

    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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