doubling up the ginger beer kits

erik · Post by **erik** » Thursday Nov 23, 2006 9:21 pm

Hi,
Ive got two Cooper Ginger Beer kits in the shed. I was thinking of doubling up the kits. I've never done GB before (it will be my 7th brew ever) I'd like to get the ginger up and the alcohol up (like every newbie).

Any thoughts? I've read about the artifical sweetener - will this make it better or worse

Cheers
E

geoffclifton · Post by **geoffclifton** » Friday Nov 24, 2006 10:45 am

I guess that depends on what you want to drink. For a thirst quencher I'd stay with one can but for a slow drink I think it would stand two cans OK.

I just tasted mine and it needs some improvement. I followed a third party recipe and boiled fresh ginger and some spices, raw sugar then added the kit. For mine it's too sweet and a bit light in body. It could also use some more ginger and zest bite and tang.

Another suggestion would be for you to do one can as per Coopers directions and the other can made up to 12 liters and compare.

Cheers, Geoff.

Tickstar · Post by **Tickstar** » Saturday Nov 25, 2006 4:31 pm

Because Coopers use artificial sweetener you may find the taste overwhelming if you use 2 cans. From what I've read in other posts, some can't even stand the artificial taste of one can. But I suppose the only way to find out is give it a go and see how it turns out.

Be interested to hear how the Coopers kit turns out. I've just bottled a morgans kit with added ginger and spices, kilo Liquid Dark Malt (wanted it low alc for missus). Out of the fermenter it tasted watery and had no sweetness so I'm hoping it will improve with age. Fingers crossed!

geoffclifton · Post by **geoffclifton** » Saturday Nov 25, 2006 9:30 pm

Thanks Tick* for the heads up on the sweetner, I just read the label and am not feeling so pleased about what's in the bottles. Do you know if the other brand kits are similar? I'll read the labels next time I shop.

Cheers, Geoff.

drsmurto · Post by **drsmurto** » Monday Nov 27, 2006 8:55 am

Fact - Too much artificial sweetener - worse for the liver than over doing the beers!

Ditch the kits and try Oliver's simple recipe from scratch.

http://www.homebrewandbeer.com/forum/vi ... .php?t=332

I put this down on the weekend except i used champagne yeast and 2 kg of raw sugar instead of malt and dex. Also, added a lemon (chopped) and took Olivers advice and put in only 8 cloves - no need to anesthetise myself......Tasted it before pitching yeast and tastes like a sweet bundy GB! Hopefully after it ferments it will be dryer and perfect just in time for xmas.

Cheers Oliver for such a simple and kick arse recipe.

Now in the hunt for the equivalent cider recipe (prefer Bulmers to Strongbow tho)

Did a cost comparison and ginger cost me $6, sugar $2 so already cheaper.

Cheers
DrSmurto

erik · Post by **erik** » Monday Nov 27, 2006 7:57 pm

Cheers guys - will try the recipe soon. Just waiting for a couple of Leffe Blonde Clones to finish. Will let you know how I go.

Now what should I do with the GB kits........

Pale_Ale · Post by **Pale_Ale** » Thursday Nov 30, 2006 8:18 am

Apparently there is a GB with lactose instead of sucralose (artifical sweetner). It might be Morgans I think but I'm not sure.

I just brewed a Coopers and you can taste the artifical sweetness, but I only used one can and added some fresh ginger etc. so it doesn't taste too bad. I'd say use your spare cans separately and add fresh ingredients.

Cortez The Killer · Thursday Nov 30, 2006 10:55 am

Is is necessary to use champagne / wine yeast ?

Olivers recipe had 1kg of dex + 500g malt @ 15 Litres - I make that to be about 5.5%

Drsmurto's recipe with 2kg of raw sugar @ 15 Litres (i assume) - would be in the high 7%'s

Normal yeast might not be able to complete drsmurto's but it should get through Olivers.

Is there any difference in the taste between the yeasts?

How hard would it be to make something comparable to Stones Green Ginger Beer?

drsmurto · Post by **drsmurto** » Thursday Nov 30, 2006 12:31 pm

I think Chris nailed the champagne yeast vs ale vs lager yeast with this very simple statement.

And i quote ' That's the yeast I use for my lemonade/lemonwine. Great dry flavour- very high attenuation. '

http://www.homebrewandbeer.com/forum/vi ... =champagne

He is referring to the EC-1118 champagne yeast. I used this as i would like my GB to be dry and i want to ferment as much of the sugar as possible. I used raw sugar cos its my first go and i like to go cheap when trying something new

As for the alc %, didnt actually think about it, bought a 2kg bag and couldnt be arsed weighing out 1.5kg...... which might tell you something about my brewing technique and also the quality of any/all my advice

As for Stones, that brings back many many bad memories.......

Hope that helps!

Cheers
DrSmurto

erik · Post by **erik** » Thursday Nov 30, 2006 9:50 pm

Thanks All,
Just got a 2nd fermentor today - production should increase now.

This is the GB I put down today - kind of a mix of a few ideas.

1 X Coopers GB kit (gotta use it, now that I've bought it.
500g grated ginger root
1 tablespoon ginger powder
1 cinnamon stick
10 whole cloves - couldn't resist the chance of an anaesethetic effort..
1kg dex
1kg Brew enhancer West Brew (corn syrup/glucose mix)

Boiled for an hour
strained, made up to 18litres

Pitched kit yeast.

ANy thoughts - considering the fermaentables should I go get a champagne yeast tomorrow and add that??

Cheers
e

drsmurto · Post by **drsmurto** » Friday Dec 01, 2006 9:04 am

erik - man thats gonna be a potent brew in both ginger and alcohol. Looks like it will be around 7% so normal yeast is fine. Wait for a while. If it gets stuck then you could add a champagne (or wine) yeast but i would hold off unless you need to at this stage.

As i mentioned, i used the champagne yeast for flavour, am going for a dry GB like bundy.

Cheers
DrSmurto