i normally use multipurpose wine yeast if making a new starter( as i dont make beer at the mo due to space) so that is what i often have in the fridge but i would think an ale yeast would work ,lager yeasts are funny chaps about temp and do cool slow brews and are best avoided for owt but lager. |
|||
dpack |
ps it can be done with bakers yeast but it seems much better with a yeast chosen for fermenting liquids which have a better alcohol tolerance and can easily ferment out quite quickly. | ||
Shan |
Thanks. | ||
dpack |
3 kg sugar and a mashed lemon 1.5 ltr water.boil for 20 mins add to brew tub
500gm ginger and a bit of water ,blend fine,boil sieve and add liguid to brew tub,return solid to pan with more water boil 20 mins repeat sieve and split ,boil again .repeat until pulp has no flavour usually 4 goes. make up to 20 litres add vigorous starter made from last batch ferment til getting slow and tasting quite "dry" approx 4 days syphon into 25 lt barrel,add 500 gm sugar made into syrup,top up with water. ready when fizzy and not too sweet . a few days at approx 20c with my yeast i dont know how long it keeps as mine keeps about a week then the next batch goes in the barrel i know the above is a bit vague and could include temps etc etc but im still working on details and not everyone has temp control ,my yeast etc etc .once the details are sorted i will post a definitive method. ps fast acting bread yeast is bad for ginger beer but is beginning to show some promise for ginger"champagne" but i need to refine the method a bit .ie get the last yeast out of the by settling and freezing it in one go |
||
wellington womble |
I wonder if I could scale it down a bit? I could do with a couple of litres a week, but can't possibly get through any more. My attempts at storing it last time were explosive! | ||
dpack |
I wonder if I could scale it down a bit? I could do with a couple of litres a week, but can't possibly get through any more. My attempts at storing it last time were explosive! |