A small amount of honey malt would add some honey flavor, if that is something you desire in your ginger beer. A simple grain tea can be prepared just prior to the boil. That is probably what I'll end up doing when I make this recipe. Cheers!
Ah another Ginger Beer.. thanks for the comments on the other video. Can i ask if you can use liquid malt rather than powdered malt? I'm still feeling quite daunted by it all but i'm determined to get there.. would you recommend ebay for most of the supplies?
@motormusic1 Yes liquid malt extract is fine; go for medium or dark and use a brewshop, they usually all do mail order. Brew2bottle.co.uk is run by Phil in Northwich, he's a good chap
First fermentation was 2 weeks. Transferred to bottles and left for another 2 weeks. Then I put them in the fridge for 8 hours before I opened the first bottle.
@mleemur Although much of the CO2 will be produced in the 2 weeks in the warm, I've often found that it needs a little more time in the cold for more of the gas to absorb into the beer. You may not end up with a fizz comparable to a soda but I would leave it in the cool for a few weeks at least.
This video was so helpful! I just bottled my beer tonight and gonna wait another 2 weeks for the finished product. I sampled a little and the taste is perfect!! Thank you :)
@psvialli Cheers. If you make a bigger batch, just multiply up the ingredients accordingly with the exception of the yeast. One sachet should do 20 litres. Also, to save cost, you may get away with using not much more ginger if you grate it, giving a greater extraction of the heat and flavour. I would thoroughly recommend using a dark malt extract and, if using honey, add it after the boil when cooling the wort so you don't loose its flavour.
@BrewTubeUK Many thanks Ill be making this this weekend :) , so if i wanted to make it say 4-5 % would I just use 1KG Dark malt would that be enough do you think ?
@psvialli for 20 litres, you'd need 2.3kg to 2.8kg for 4 to 5%abv if using dry malt extract and no honey. If you used 1 kg of dry malt extract, you could add 1kg honey after the boil to end up with 4 to 5 %abv
2 points i would like to make here, 1) why are you adding the honey during the boil ? you will lose all the honey taste and aroma by boiling it, wouldnt it be better to add the honey once it has cooled a bit ? and secondly by the sound i can hear on this video you are getting your cold water straight from the tap !! tap water is full of chlorine and this will effect the yeast !
@TheMogsie 1) Quite right. Lousy idea adding it to the boil, all taste and aroma lost. I'll put that down as a learning experience. Best added bellow 70 C I believe.
2) The tap water here, without treatment or filtration, has served me well for many years. I like to do as little work as needed, but you are right that yeast doesn't like chlorine much. Thank you all the same for the comments, good points well made.
I preffer use, grain malt, how much grain malt I need for 20 Lts?, I know that if I want a beer with 7% Alcohol I need 17 gr/L of sugar for any 1%alc, now, normally beers have just 4-5% alc, except barley wine. so I need concentrate the must?. what density in the start and what density in the end the fermentation?...
Would this ginger beer work in stuff like the dark n stormy cocktail?
And you mentioned something about not getting proper fermentation before due to the bottle. Do you think ez top bottles could be used or would I have that same problem? Great video!
@stardog1982 Not sure on that one. I'd say it's best to get the maltiness high with a dark extract and plenty of ginger heat to suit your taste (grate the ginger for more efficient extraction). I have a bottle left, one year on, still unopened; I'll have to open it and let you know.
I'm doing this at the moment. followed your recipe and after 4days its tasting very bland. like very diluted vodka with a tiny bit of warmth at the end from the ginger.
did yours taste very bland during primary fermentation too or should I add more ginger.
@BrewTubeUK yup i did use a dry light malt extract but cut the honey by half. I started experimenting with a few hydrometer samples and soon discovered that some lemon juice, a little extra ginger and lactose really helped the flavour.
@djhc123 Glad to hear it. The sweetness is much needed in the recipe, so the lactose sounds a good idea. Next time I make this it will be with a dark malt extract for sweet maltiness.
@slangevar85 Sorry to hear that. Yes, tricky to say what went wrong. Sourness does suggest the work of wild yeasts or other uninvited microbes crashing the party. You may be familiar with lambic beer, which has no specific strain of yeast added to it, but is left to "spontaneous" fermentation by wild yeasts that happen by. The flavour is often sour. I'm not well versed in making such beers, so it's a tricky call whether to add a rich flavour (like molasses or treacle) to balance it out ...
@slangevar85 ... and to pitch in fresh yeast before re-bottling to get some fizz. Whether you do this or not could depend on whether the flavour is going to be acceptable to you even after modifications, whether the beer upsets your stomach or whether you'd rather not have the hassle.
@luciddreammusic No, just loosely placed the lid on. For more flavour, I'd recommend using a darker malt extract. To get more honey flavour, I've been advised to add the honey at the end and to pasteurise it.
Great video. I was wondering, do you think it would be easy to make a 40pt version of this? I thought about just multiplying the ingredients, but 4.6kg of malt extract seems a little extreme!
How did you determine the final alcohol content of this batch? I will be attempting something similar as my first home-brew project but won't have a means of measuring the alcohol content. Would you say that as a rough guide, 1-2kg of carb sources per 5L of water should produce 5-7% ABV if it all goes well?
@tpvlyrm In this instance, from memory, I don't think I measured the original and final gravities. 1kg of malt extract in 5 litres should ferment out to give about 7% abv, if using 2kg in 5 litres, you may need a yeast more suited to stronger brews (and smaller serving glasses)
@BrewTubeUK Thanks, I'm going to a home-brew supplier tomorrow and I'll see what yeasts they have on offer. I'll just see how it turns out, I suppose.
@Rhoryborealis Brown sugar will still work, less malty though. I normally try to avoid sucrose because it's believed to leave beer with a "home brew twang" but in ginger beer, I think the ginger heat will mask it.
Even though I'm not sure if I'll try this (came by the vid looking for kombucha recipes) it was quite interesting watching this. Actually, come to think of it, I would like to try this now. lol. Good job brewtubeman.
Wow looks great , definatly going to give that one a try , might add a little hop tea for some extra flavour like craigtube showed me lol , how does it compare to Crabbies ? thanks for the recipe , how are your hop plants coming along?
I peel the ginger with a tea spoon then freeze it. When ready to use it I grate it. Done in minutes! Also, If you pasteurise your honey and add it to secondary it will give a MUCH better honey flavour. Honey hates being boiled and hates vigorous fermentation.
Cheers!! I live near a temperance bar so I'll have to try the non-alcoholic version first. The one you have just brewed looks very tempting I must admit, in the summer this may well be on the menu. Thank you for the upload.
just cracked open a bottle of this today. Its amazing! I used a medium malt, and it has a nice ale-ish taste to it, plus that warming ginger taste! i messed up the carbonation drops i think, it was fizzy but not by a lot. second batch should be good :) thanks :)
I notice you use dry malt extract (1kg) if unable to get hold of any, how much in liquid/syrup form should it require. Was only going to local supermarket for ingredients.
@bigronsdong General malt extract won't be of the same quality as brewing grade malt extract, but it will still brew out. If substituting liquid for dry malt extract, use 1.15kg liquid for every kg of dry in a recipe. You may want something else to boost flavour / richness, so you could consider adding a touch of a dark sugar like molasses.
i'm new to this home brewing stuff, and would like to make this my first beer. I have a 5L demijohn and was planning on using it instead of the brew bin. When it comes to bottling, could you use any bottles? i was planning on filling 2L plastic bottles and then use coopers carbonation drops to give it that fizz! Do you have to relieve the pressure in the bottles to prevent them popping? thanks
@slangevar85 Use any bottles that you think will hold the pressure, so plastic ones that have contained fizzy drinks would be fine. As long as the beer has fermented out before bottling (using a hydrometer is a safe way of ensuring this) and you don't exceed the recommended priming rate with the carbonation drops, then there should be no need to vent the bottles to release pressure.
@BrewTubeUK thanks very much, just received all my ingredients today. regarding the yeast you add, you seem to add a whole packet. is there a specific amount, or just the whole packet? thanks
@slangevar85 The pack normally gives a guidance on how much wort it will ferment. I'm sure I could have used less yeast for the volume I brewed, but the whole pack was just the easiest thing to do.
@BrewTubeUK Thanks for the info. My batch has been brewing for about 6 days, the SP is about 1.02, and has been for the last few days? shall i leave it or do you think its ready?
@slangevar85 I would expect it to get a little lower. Are you using a darker malt extract? Try stirring with a sanitised spoon to wake the yeast up, if there's still no change in gravity then it would seem to be ready. I'd also be tempted to leave it another week to settle.
@BrewTubeUK i am using a medium malt extract. Will give it a stir and see what happens. The brew has 3 layers to it, a clearish, a cloudy and then a sediment layer! will leave it for a few more days to see if it settles
@brenan6 It isn't always absolutely necessary to use one, especially with a fermentation, roaring away for just a couple of weeks. There's no harm in using one either.
@BrewTubeUK Im thinking about attempting this as my first home brew project. Could this be easily scaled up for a 3 gallon glass demijohn and would you recommend an airlock with it?
@brenan6 Yes and yes. Easily scaled up and if you're using a demijohn then yes, fit an airlock. There may be a risk of a blow-out if filled high with a vigorous fermentation, so consider the location of the demijohn carefully and consider the style of airlock.
I see you filled 10 bottles, you must have used 750ml bottles for 7 ltrs . If i used 500ml bottles would 1 carbonation drop in each be too much? If i made a 5ltr batch with the same amount of ingredients would this make it too strong? one more thing what yeast did you use? Sorry for hastling you, very interested in trying this
@andyclarke78 Ah, no. I was a little wasteful. I used 500ml bottles. You do need some extra for wastage through sampling for hydrometer readings / tastings and leaving behind some sediment, but I'm sure I could have filled more bottles. You could lower the volume a little, too strong in taste or strength is a subjective thing; give it a go. This time, if I remember rightly, I used an ale yeast. I think it was one from a coopers kit, but any beer yeast would do.
@andyclarke78 Honey as very fermantable, but the bulk of fermentable sugar here is provided by the dry malt extract. I don't recall whether or not I took a gravity reading before the yeast was added, I probably estimated the gravity from the quantity of ingredients used. For me, it's more critical to measure the gravity before bottling. No one wants an exploding bottle.
Cheers mate, good video. My current ginger brew recipe is 200g grated ginger, 1kg sugar/5l water, 1 lemon zest/juice, Champagne yeast, cayenne pepper, 1 tsp cream of tartar, cloves and a cinnamon stick. The spices definitely make it rather Christmassy! Might take some pointers from you and add some malt extract/honey next time.
@78recordrepair Room temperature in the video. If I were to sderve it chilled, I'd leave it in the fridge for a few weeks for the chill haze to clear.
@Tippex114 Many beers will haze up when chilled. This chill haze is caused by proteins becoming less soluble in the cold beer and precipitating out. Chill proofing can be done by filtering out thiese proteins or by just allowing them to settle out by leaving the bottle chilled for a few weeks. There's no harm in the haze.
@kyral210 Well spotted. I may start a spot the pasty competition in future vids. I had some left-over puff pastry after making a pear tart so made an apple pasty to use it up. Forgot that I left it in shot.
Great video! I generally use pale malts or pale malt extracts when I experiment to make any flaws easier to find. Once I've made a good pale version, that's when I start upping the body with darker malts. One question though: did you weigh the ginger? How much did you use?
I know this am sound silly but this is the alcoholic version of ginger beer?
beteljuice01 1 day ago
@beteljuice01 Oh yes, this is an alcoholic version
BrewTubeUK 1 day ago
A small amount of honey malt would add some honey flavor, if that is something you desire in your ginger beer. A simple grain tea can be prepared just prior to the boil. That is probably what I'll end up doing when I make this recipe. Cheers!
identityisrelative 3 weeks ago
@identityisrelative Hope it works well for you.
BrewTubeUK 3 weeks ago
1:34 dirty pan!
kyral210 1 month ago
@kyral210 I prefer the term "seasoned" :-D
BrewTubeUK 1 month ago
Ah another Ginger Beer.. thanks for the comments on the other video. Can i ask if you can use liquid malt rather than powdered malt? I'm still feeling quite daunted by it all but i'm determined to get there.. would you recommend ebay for most of the supplies?
motormusic1 1 month ago
@motormusic1 Yes liquid malt extract is fine; go for medium or dark and use a brewshop, they usually all do mail order. Brew2bottle.co.uk is run by Phil in Northwich, he's a good chap
BrewTubeUK 1 month ago
First fermentation was 2 weeks. Transferred to bottles and left for another 2 weeks. Then I put them in the fridge for 8 hours before I opened the first bottle.
mleemur 1 month ago
@mleemur Although much of the CO2 will be produced in the 2 weeks in the warm, I've often found that it needs a little more time in the cold for more of the gas to absorb into the beer. You may not end up with a fizz comparable to a soda but I would leave it in the cool for a few weeks at least.
BrewTubeUK 1 month ago
Ok so all done but I didn't get the carbonation I was hoping for. You can tell there is a tiny bit but a bottle of soda has
more carbonation than this. I used glass bottles and did the carbonation drops. Any ideas where it went wrong?
mleemur 1 month ago
@mleemur How long did you leave the bottles at room temperature and how long at a cooler temp before opening?
BrewTubeUK 1 month ago
This video was so helpful! I just bottled my beer tonight and gonna wait another 2 weeks for the finished product. I sampled a little and the taste is perfect!! Thank you :)
mleemur 2 months ago
@mleemur Glad to hear it, hope it turns out well
BrewTubeUK 2 months ago
Hi Love the video !!!!
I was thinking if i was going to make this is is worth doing a bigger batch !
So what would you suggest I need to make say 20 Litres
Many thanks
psvialli 2 months ago
@psvialli Cheers. If you make a bigger batch, just multiply up the ingredients accordingly with the exception of the yeast. One sachet should do 20 litres. Also, to save cost, you may get away with using not much more ginger if you grate it, giving a greater extraction of the heat and flavour. I would thoroughly recommend using a dark malt extract and, if using honey, add it after the boil when cooling the wort so you don't loose its flavour.
BrewTubeUK 2 months ago
@BrewTubeUK Many thanks Ill be making this this weekend :) , so if i wanted to make it say 4-5 % would I just use 1KG Dark malt would that be enough do you think ?
psvialli 2 months ago
@psvialli for 20 litres, you'd need 2.3kg to 2.8kg for 4 to 5%abv if using dry malt extract and no honey. If you used 1 kg of dry malt extract, you could add 1kg honey after the boil to end up with 4 to 5 %abv
BrewTubeUK 2 months ago
2 points i would like to make here, 1) why are you adding the honey during the boil ? you will lose all the honey taste and aroma by boiling it, wouldnt it be better to add the honey once it has cooled a bit ? and secondly by the sound i can hear on this video you are getting your cold water straight from the tap !! tap water is full of chlorine and this will effect the yeast !
TheMogsie 2 months ago
@TheMogsie 1) Quite right. Lousy idea adding it to the boil, all taste and aroma lost. I'll put that down as a learning experience. Best added bellow 70 C I believe.
2) The tap water here, without treatment or filtration, has served me well for many years. I like to do as little work as needed, but you are right that yeast doesn't like chlorine much. Thank you all the same for the comments, good points well made.
BrewTubeUK 2 months ago
@BrewTubeUK hey how long did you boil this???
Thanks...
eR0ck1nit 3 months ago
@eR0ck1nit I boiled it just until the malt extract dissolved
BrewTubeUK 3 months ago
I preffer use, grain malt, how much grain malt I need for 20 Lts?, I know that if I want a beer with 7% Alcohol I need 17 gr/L of sugar for any 1%alc, now, normally beers have just 4-5% alc, except barley wine. so I need concentrate the must?. what density in the start and what density in the end the fermentation?...
Cachorrowoofito 3 months ago
@Cachorrowoofito I think about 4.5kg pale malt and 500g crystal malt for 20 litres to give a maltier beer than I did here.
I think original gravity was 1.073 and final 1.016
BrewTubeUK 3 months ago
@BrewTubeUK thanks, I thought that I would concentrate the must for that gravity, 1073 is a high gravity for a normal mashing.
Cachorrowoofito 3 months ago
@Cachorrowoofito I believe it can be done but I think there is a chance of getting a stuck mash when lautering.
BrewTubeUK 3 months ago
I want to eat that calzone on the table.
Evological 3 months ago
@Evological Close, but no cigar, it was a pasty. I may feature a calzone, subtly, in a future Vid
BrewTubeUK 3 months ago
Would this ginger beer work in stuff like the dark n stormy cocktail?
And you mentioned something about not getting proper fermentation before due to the bottle. Do you think ez top bottles could be used or would I have that same problem? Great video!
lamasfuerte 3 months ago
@lamasfuerte Not sure about the cocktail, how strong is the ginger beer that normally goes into it?
I think it was more the individual bottle rather than the style of bottle that was at fault.
BrewTubeUK 3 months ago
Hi, Will the Ginger beer get better with age?
stardog1982 3 months ago
@stardog1982 Not sure on that one. I'd say it's best to get the maltiness high with a dark extract and plenty of ginger heat to suit your taste (grate the ginger for more efficient extraction). I have a bottle left, one year on, still unopened; I'll have to open it and let you know.
BrewTubeUK 3 months ago
I'm doing this at the moment. followed your recipe and after 4days its tasting very bland. like very diluted vodka with a tiny bit of warmth at the end from the ginger.
did yours taste very bland during primary fermentation too or should I add more ginger.
djhc123 3 months ago
@djhc123 Add more ginger to taste
BrewTubeUK 3 months ago
@djhc123 Sorry for the brief reply last week. How's it shaping up? Did you use a fairly light malt extract?
BrewTubeUK 3 months ago
@BrewTubeUK yup i did use a dry light malt extract but cut the honey by half. I started experimenting with a few hydrometer samples and soon discovered that some lemon juice, a little extra ginger and lactose really helped the flavour.
djhc123 3 months ago
@djhc123 Glad to hear it. The sweetness is much needed in the recipe, so the lactose sounds a good idea. Next time I make this it will be with a dark malt extract for sweet maltiness.
BrewTubeUK 3 months ago
nice head on the final product
pivotking111 4 months ago
hi again. i made another batch of this, and found that it tasted really sour (and was undrinkable), and it wasnt that fizzy! where have i gone wrong?
slangevar85 6 months ago
@slangevar85 This happened to me on a sample of beer that I'd bottled. Not sure if an infection had occurred. Was the whole batch effected?
BrewTubeUK 6 months ago
@BrewTubeUK hi there, yeah whole batch! i didnt sample before bottling, so dont know if its the brewing process or the bottling process :(
slangevar85 6 months ago
@slangevar85 Sorry to hear that. Yes, tricky to say what went wrong. Sourness does suggest the work of wild yeasts or other uninvited microbes crashing the party. You may be familiar with lambic beer, which has no specific strain of yeast added to it, but is left to "spontaneous" fermentation by wild yeasts that happen by. The flavour is often sour. I'm not well versed in making such beers, so it's a tricky call whether to add a rich flavour (like molasses or treacle) to balance it out ...
BrewTubeUK 6 months ago
@slangevar85 ... and to pitch in fresh yeast before re-bottling to get some fizz. Whether you do this or not could depend on whether the flavour is going to be acceptable to you even after modifications, whether the beer upsets your stomach or whether you'd rather not have the hassle.
BrewTubeUK 6 months ago
did you seal it for a week to ferment? wouldn't the pressure blow this up? I noticed no air lock? Also, would you recommend more honey?
luciddreammusic 8 months ago
@luciddreammusic No, just loosely placed the lid on. For more flavour, I'd recommend using a darker malt extract. To get more honey flavour, I've been advised to add the honey at the end and to pasteurise it.
BrewTubeUK 8 months ago
Great video. I was wondering, do you think it would be easy to make a 40pt version of this? I thought about just multiplying the ingredients, but 4.6kg of malt extract seems a little extreme!
TheAceMcAce 9 months ago
@TheAceMcAce Yep, just multiplying the ingredients would work and one sachet of yeast will do.
BrewTubeUK 9 months ago
How did you determine the final alcohol content of this batch? I will be attempting something similar as my first home-brew project but won't have a means of measuring the alcohol content. Would you say that as a rough guide, 1-2kg of carb sources per 5L of water should produce 5-7% ABV if it all goes well?
tpvlyrm 9 months ago
@tpvlyrm In this instance, from memory, I don't think I measured the original and final gravities. 1kg of malt extract in 5 litres should ferment out to give about 7% abv, if using 2kg in 5 litres, you may need a yeast more suited to stronger brews (and smaller serving glasses)
BrewTubeUK 9 months ago
@BrewTubeUK Thanks, I'm going to a home-brew supplier tomorrow and I'll see what yeasts they have on offer. I'll just see how it turns out, I suppose.
tpvlyrm 9 months ago
Comment removed
tpvlyrm 9 months ago
Is Brown sugar okay to use? (i'm new to brewing beers) GREAT VIDEO TOO
Rhoryborealis 10 months ago
@Rhoryborealis Brown sugar will still work, less malty though. I normally try to avoid sucrose because it's believed to leave beer with a "home brew twang" but in ginger beer, I think the ginger heat will mask it.
BrewTubeUK 10 months ago
Even though I'm not sure if I'll try this (came by the vid looking for kombucha recipes) it was quite interesting watching this. Actually, come to think of it, I would like to try this now. lol. Good job brewtubeman.
lobstercunningham 10 months ago
Wow looks great , definatly going to give that one a try , might add a little hop tea for some extra flavour like craigtube showed me lol , how does it compare to Crabbies ? thanks for the recipe , how are your hop plants coming along?
jmez07 10 months ago
@jmez07 The comparison with Crabbies: Maltier but dryer, for my taste Crabbies is too sweet.
The hops are doing well, thanks; They're about 6ft up the twine, apart from the dwarf variety.
BrewTubeUK 10 months ago
love to try one looks great
sicolife 10 months ago
I peel the ginger with a tea spoon then freeze it. When ready to use it I grate it. Done in minutes! Also, If you pasteurise your honey and add it to secondary it will give a MUCH better honey flavour. Honey hates being boiled and hates vigorous fermentation.
BorisDay 10 months ago
@BorisDay Thanks for the tip.
BrewTubeUK 10 months ago
Cheers!! I live near a temperance bar so I'll have to try the non-alcoholic version first. The one you have just brewed looks very tempting I must admit, in the summer this may well be on the menu. Thank you for the upload.
OssyTuber 11 months ago
gorgeous
imjinc2k 11 months ago
just cracked open a bottle of this today. Its amazing! I used a medium malt, and it has a nice ale-ish taste to it, plus that warming ginger taste! i messed up the carbonation drops i think, it was fizzy but not by a lot. second batch should be good :) thanks :)
slangevar85 11 months ago
@slangevar85 Glad it turned out nice. How long after bottling did you leave it?
BrewTubeUK 11 months ago
@BrewTubeUK I left if for two weeks, next batch i will leave for longer i think. :)
slangevar85 11 months ago
Going to give a go (for the first time)...
I notice you use dry malt extract (1kg) if unable to get hold of any, how much in liquid/syrup form should it require. Was only going to local supermarket for ingredients.
bigronsdong 11 months ago
@bigronsdong General malt extract won't be of the same quality as brewing grade malt extract, but it will still brew out. If substituting liquid for dry malt extract, use 1.15kg liquid for every kg of dry in a recipe. You may want something else to boost flavour / richness, so you could consider adding a touch of a dark sugar like molasses.
BrewTubeUK 11 months ago
i'm new to this home brewing stuff, and would like to make this my first beer. I have a 5L demijohn and was planning on using it instead of the brew bin. When it comes to bottling, could you use any bottles? i was planning on filling 2L plastic bottles and then use coopers carbonation drops to give it that fizz! Do you have to relieve the pressure in the bottles to prevent them popping? thanks
slangevar85 1 year ago
@slangevar85 Use any bottles that you think will hold the pressure, so plastic ones that have contained fizzy drinks would be fine. As long as the beer has fermented out before bottling (using a hydrometer is a safe way of ensuring this) and you don't exceed the recommended priming rate with the carbonation drops, then there should be no need to vent the bottles to release pressure.
BrewTubeUK 1 year ago
@BrewTubeUK thanks very much, just received all my ingredients today. regarding the yeast you add, you seem to add a whole packet. is there a specific amount, or just the whole packet? thanks
slangevar85 1 year ago
@slangevar85 The pack normally gives a guidance on how much wort it will ferment. I'm sure I could have used less yeast for the volume I brewed, but the whole pack was just the easiest thing to do.
BrewTubeUK 1 year ago
@BrewTubeUK Thanks for the info. My batch has been brewing for about 6 days, the SP is about 1.02, and has been for the last few days? shall i leave it or do you think its ready?
slangevar85 1 year ago
@slangevar85 I would expect it to get a little lower. Are you using a darker malt extract? Try stirring with a sanitised spoon to wake the yeast up, if there's still no change in gravity then it would seem to be ready. I'd also be tempted to leave it another week to settle.
BrewTubeUK 1 year ago
@BrewTubeUK i am using a medium malt extract. Will give it a stir and see what happens. The brew has 3 layers to it, a clearish, a cloudy and then a sediment layer! will leave it for a few more days to see if it settles
slangevar85 1 year ago
the specific gravity was what? I cant catch what you said.
brenan6 1 year ago
@brenan6 The final gravity was about 1.010
BrewTubeUK 1 year ago
How come you didn't use a fermentation lock on your brew bin?
brenan6 1 year ago
@brenan6 It isn't always absolutely necessary to use one, especially with a fermentation, roaring away for just a couple of weeks. There's no harm in using one either.
BrewTubeUK 1 year ago
@BrewTubeUK Im thinking about attempting this as my first home brew project. Could this be easily scaled up for a 3 gallon glass demijohn and would you recommend an airlock with it?
brenan6 1 year ago
@brenan6 Yes and yes. Easily scaled up and if you're using a demijohn then yes, fit an airlock. There may be a risk of a blow-out if filled high with a vigorous fermentation, so consider the location of the demijohn carefully and consider the style of airlock.
BrewTubeUK 1 year ago
I see you filled 10 bottles, you must have used 750ml bottles for 7 ltrs . If i used 500ml bottles would 1 carbonation drop in each be too much? If i made a 5ltr batch with the same amount of ingredients would this make it too strong? one more thing what yeast did you use? Sorry for hastling you, very interested in trying this
andyclarke78 1 year ago
@andyclarke78 Ah, no. I was a little wasteful. I used 500ml bottles. You do need some extra for wastage through sampling for hydrometer readings / tastings and leaving behind some sediment, but I'm sure I could have filled more bottles. You could lower the volume a little, too strong in taste or strength is a subjective thing; give it a go. This time, if I remember rightly, I used an ale yeast. I think it was one from a coopers kit, but any beer yeast would do.
BrewTubeUK 1 year ago
Did you take a hydrometer reading at the start when all mixed together?
I take it there is enough sugar in the honey to make enough alcohol?
I'm new to brewing so this might be a dumb question.
andyclarke78 1 year ago
@andyclarke78 Honey as very fermantable, but the bulk of fermentable sugar here is provided by the dry malt extract. I don't recall whether or not I took a gravity reading before the yeast was added, I probably estimated the gravity from the quantity of ingredients used. For me, it's more critical to measure the gravity before bottling. No one wants an exploding bottle.
BrewTubeUK 1 year ago
Hi BrewTube UK, your beer look wonderfull but you didin't had HOPS??
docdebile 1 year ago
@docdebile That's right. No hops in this one
BrewTubeUK 1 year ago
Cheers mate, good video. My current ginger brew recipe is 200g grated ginger, 1kg sugar/5l water, 1 lemon zest/juice, Champagne yeast, cayenne pepper, 1 tsp cream of tartar, cloves and a cinnamon stick. The spices definitely make it rather Christmassy! Might take some pointers from you and add some malt extract/honey next time.
stirruped 1 year ago
@stirruped Sounds good. I heartily recommend the malt extract.
BrewTubeUK 1 year ago
Id like to try it...can you message me any additional brew tips for ginger beer? Will it taste similar to ginger ale (soft drink)?
immolateus 1 year ago
@immolateus With this one being quite dry and not as malty as my first attempt, the flavour was quite close to ginger ale.
BrewTubeUK 1 year ago
@BrewTubeUK Ok I'm convinced...I think I'm gonna do a batch of this in the next few weeks.
immolateus 1 year ago
Looks very clear. What is your serving temperature?
78recordrepair 1 year ago
@78recordrepair Room temperature in the video. If I were to sderve it chilled, I'd leave it in the fridge for a few weeks for the chill haze to clear.
BrewTubeUK 1 year ago
@BrewTubeUK Chill haze?
Tippex114 1 year ago
@Tippex114 Many beers will haze up when chilled. This chill haze is caused by proteins becoming less soluble in the cold beer and precipitating out. Chill proofing can be done by filtering out thiese proteins or by just allowing them to settle out by leaving the bottle chilled for a few weeks. There's no harm in the haze.
BrewTubeUK 1 year ago
4:40 - Top right corner, Cornish pasty!!!
kyral210 1 year ago
@kyral210 Well spotted. I may start a spot the pasty competition in future vids. I had some left-over puff pastry after making a pear tart so made an apple pasty to use it up. Forgot that I left it in shot.
BrewTubeUK 1 year ago
no airlock on the bucket?
HarryTroller 1 year ago
@HarryTroller No, just a lid placed on loosely.
BrewTubeUK 1 year ago
Great video! I generally use pale malts or pale malt extracts when I experiment to make any flaws easier to find. Once I've made a good pale version, that's when I start upping the body with darker malts. One question though: did you weigh the ginger? How much did you use?
tarogue1 1 year ago
@tarogue1 I didn't wiegh the ginger, but it would have been about 300g or 10oz
BrewTubeUK 1 year ago
@hoppinglion01
I would imagine it is unhopped as you tend not to use hops in ginger beer ;)
asthenewt 1 year ago
Was your DME prehopped or did you use any hops in the boil?
hoppinglion01 1 year ago
@hoppinglion01 The DME was not hopped. I wanted he flavour to be simply malt and ginger
BrewTubeUK 1 year ago