Hey all,
Got a coopers ginger beer going at the mo, in it is 500g brown sugar, 1 kg dextrose and about 400g of ginger (juice from) and dry hopped with 2 sticks of cinnamon. After 8 days of fermenting i found it to be krausening a bit, so i fitted a blow off tube, the next day the same thing so i opened the fermenter, bubbles everywhere.... So i removed the cinnamon (with a sanitised glove) stirred the bubbles into the brew and closed the lid. Next day its still doing it... It tastes really good, so i'm ruling out an infection.... Could it be a slight temp change or something.
I did use two packs of coopers yeast too... Cause i had them there.....
A fine beer may be judged with only one sip, but it's better to be thoroughly sure.