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I did a quite similar one to that a while back with the difference of 500g honey and 2kg raw sugar. That worked very well. Yours should come out very well too. That recipe sounds pretty good.
Lots of activity at the moment and still going strong. Got off to a pretty quick start with the boiled yeast surfacing early, making the krausen somewhat different-looking.
I suspect I may be able to bottle it this weekend but might wait until the one after.
pixelboy wrote:Looks very interesting, I might try it.
I would of thought boiling the yeast would kill it ?
It definately kills it, but the skeletons are good food for the yeast you want in there. Add the nutrient yeast about 10 min before the end of the boil for best results. This is what I used to do with all the kit yeast I got, fed it to the nice liquid
Just tried first tasting of this - it's not too bad but will need another few weeks to carb up a bit bit and staiblise a bit (by that I mean beer tends to change so quickly in the first few weeks after bottling it can't be assessed properly).
The ginger quantity is just right IMO with a great aftertaste. The initial flavour is a bit sweet for my liking - but overall by christmas it will be a nice drop I think.
The next gb will be the same but with the following changes:
sub the Coopers with a decent gb kit
double the cinnamon
use EC-118
i've got a kilo of ginger root in the fridge ageing, bout time it went in the brewpot i reckon. maybe i'll buy some more and put little cubes in the bottles...hmm.
