shacked
I like beer
- Joined
- 7/5/14
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9 days ago I put together a small batch on ginger beer based on a recipe I saw on Youtube. I converted a 10L jerry can from bunnings into a small FV with a drill hole, airlock, grommet, tap and stick on thermometer.
Ingredients:
390g of root ginger (grated in a sanitised food processor);
390g of Honey; and
1Kg of Light Dry Malt Extract.
Method:
I boiled 1.5L of water then added the ginger and boiled for 20 mins.
Added the honey and LDME and boiled for another 10 mins.
Put the pot into an ice bath.
Strained the wort into the cleaned and sanitised FV and topped up to 8L with cold tap water.
Pitched 7g of ale yeast (from a beer kit) at 29C (My mess up: brain fart). I then put the whole FV into a cold water bath (in a small esky) to reduce temp to 20C.
Issue
It bubbled away happily for 5 days and then stopped. I've measured the SG on days 7 to 9 and it is stable at 1.020. According to BrewMate the OG was 1.061 and the target FG is 1.012.
It doesn't seem to be fermenting any further but 1.020 seems too high. I've tried the rapid fermentation test by putting a sample into a sanitised corona bottle, sealing with glad wrap and shaking and leaving in a warmer place for 2 days but the SG is still 1.020.
I've tasted a sample and it tastes ok (perhaps a bit dry and a bit too gingery but not 'off').
Questions
Did I kill some yeast at the start by pitching too high?
Am I OK to bottle in, say, a week's time?
Should I pitch more yeast?
Cheers!
Ingredients:
390g of root ginger (grated in a sanitised food processor);
390g of Honey; and
1Kg of Light Dry Malt Extract.
Method:
I boiled 1.5L of water then added the ginger and boiled for 20 mins.
Added the honey and LDME and boiled for another 10 mins.
Put the pot into an ice bath.
Strained the wort into the cleaned and sanitised FV and topped up to 8L with cold tap water.
Pitched 7g of ale yeast (from a beer kit) at 29C (My mess up: brain fart). I then put the whole FV into a cold water bath (in a small esky) to reduce temp to 20C.
Issue
It bubbled away happily for 5 days and then stopped. I've measured the SG on days 7 to 9 and it is stable at 1.020. According to BrewMate the OG was 1.061 and the target FG is 1.012.
It doesn't seem to be fermenting any further but 1.020 seems too high. I've tried the rapid fermentation test by putting a sample into a sanitised corona bottle, sealing with glad wrap and shaking and leaving in a warmer place for 2 days but the SG is still 1.020.
I've tasted a sample and it tastes ok (perhaps a bit dry and a bit too gingery but not 'off').
Questions
Did I kill some yeast at the start by pitching too high?
Am I OK to bottle in, say, a week's time?
Should I pitch more yeast?
Cheers!
