homebrewandbeer.com

I bought a coopers beer kit (haven't started that yet) I also want to make ginger beer but looking at the ingredients on the cooper ginger beer, I don't like the idea of all the artificial flavourings especially sacarin for suger so I've decided to try the old fashion way..

.I started it off last night with the sugar, lemon and fresh ginger and rasins , the recipe said to leave for 3-4 days to ferment and then add sugar and ginger everyday for a week...But some one added extra sugar and ginger this morning, will this still ferment properly over the next few days, or should I tip it and start again..

Should, might just be stronger and take a few days more. But don't quote me on this, still learning myself.

I've let it go. I had the same thought, it might come out abit stronger, I'll start adding the extra sugar each day from tomorrow evening. Thanks for your input, have you made a batch yet

Have't made ginger beer, my first brew i thought i'd mucked up by having the temp way too high and killing off the yeast but after getting the temp down and leaving it for bout 10 days it has turned out an ok drop. My second and third are a bit average cause i only used dex and they needed more malt and hops. Fourth was a canadian blonde and used BE1 and it's turned out great. Have a premium bitter from the HBS cooking now that i put 1.5 kg of liquid malt with and have kept the temp at 20>22 and hoping that this is the best yet. Very addictive this making your own beer thing, still early stages and will try more things as i go along. This forum has been a great help.
Good luck and enjoy!

Oh. The evil ginger beer 'plant.'

The GB tastes good, but I still hate the damn thing.

Why do you need to be untied Jill?

why did *you* steal my name, Chris?

I'd be asking why I stole your identity if I were you...

Chris wrote:Oh. The evil ginger beer 'plant.'

The GB tastes good, but I still hate the damn thing.

Why do you need to be untied Jill?

well its the oposite to tied so im guessing if i was tied then i would more than likely want to be untied

It depends on who tied you up.

i reckon it's a play on the word "auntie", but anyway.. i'm off to blackadder's moustache shop to forge myself a new identity, since my old one got pilfered.

Between you, me and Lethal, I think we have hijacked 3 whole topics. Sorry Jill et al.

lmao.. yeah, we have. perhaps we should make a "Chris, KEG and lethaldog's chat thread"?



apologies to the hijackees

Chris wrote:Between you, me and Lethal, I think we have hijacked 3 whole topics. Sorry Jill et al.

Cool huh

see you in the fourth

KEG wrote:lmao.. yeah, we have. perhaps we should make a "Chris, KEG and lethaldog's chat thread"?



apologies to the hijackees

At least noone else would know what the hell we are on about

Or just on

That's the thing about being around here too long. It starts to get to you.

And KEG, go to the cooking area for THAT particular thread.

Should have been Aunt Jill..I was talking on the phone while submitting my profile Too late once I hit the submit..I could create another profile or just leave people wondering..LOL

I'm using the plastic bottles for the GB, for my first attempt anyway, I remember all the exploding bottles from when my grandmother used to make it.

It's well and truly fermenting now, I'm guessing the heat from today would have helped that along alot...Although I'm tempted to start adding more sugar and ginger today, i'll still wait until tomorrow morning..

Also can I stir this.

i like the idea of keeping people wondering

You certainly have us wondering KEG

oi, they're just rumours, i swear