Explosive Ginger Beer
Posted: Thursday Oct 11, 2012 11:32 am
I put down a batch of GB last Saturday and have had some interesting results. I think I might have overdosed with malt and sugar for one thing.
Recipe
- Coopers Ginger Beer can
- 1KG Raw Sugar
- 500G Dark Malt extract
- 250G Dextrose
- 1 Ginger root grated
Last time I made this I only used 300g malt and 100g dex., but my obsessive compulsive made me add more even weights of each this time.
I pitched the kit yeast at about 24 deg, plus I added a cup of trub from my previous brew which was a type of pale ale with a US05 yeast.
Fermenting at about 18deg.
Last time I made this it fermented quite slowly and took the full two weeks to finally get to around 1.000FG (started at 1.034)
This one started at OG 1.040 (understandable with my excessive sugars). After a few hours it was bubbly away like mad. After 2 days it was spewing out the top of the airlock. The next day I noticed that it had covered the ceiling of the fridge and the bottom of the fermenter had actually buckled out due to the pressure.
Having never experienced such aggressive fermentation before I was quite surprised. Is this normal?
Recipe
- Coopers Ginger Beer can
- 1KG Raw Sugar
- 500G Dark Malt extract
- 250G Dextrose
- 1 Ginger root grated
Last time I made this I only used 300g malt and 100g dex., but my obsessive compulsive made me add more even weights of each this time.
I pitched the kit yeast at about 24 deg, plus I added a cup of trub from my previous brew which was a type of pale ale with a US05 yeast.
Fermenting at about 18deg.
Last time I made this it fermented quite slowly and took the full two weeks to finally get to around 1.000FG (started at 1.034)
This one started at OG 1.040 (understandable with my excessive sugars). After a few hours it was bubbly away like mad. After 2 days it was spewing out the top of the airlock. The next day I noticed that it had covered the ceiling of the fridge and the bottom of the fermenter had actually buckled out due to the pressure.
Having never experienced such aggressive fermentation before I was quite surprised. Is this normal?