Ces
Well-Known Member
- Joined
- 26/10/11
- Messages
- 92
- Reaction score
- 1
Hey guys,
So I put down my first ginger beer yesterday and have a few questions about the fermentation rate.
Before I ask, let me state, I know... dont worry, it'll be fine. I'm not too worried about what will come out, it will alcoholic ginger something. Which I will probably drink. I'm just curious.
18 hours after pitching (S-04), I had a nice vigorous fermentation going. Bubbles every second or so. Now, about 30 hours after pitching, it has slowed to around every 3-4 seconds. Is this normal for a brew of this type? I would have thought it would rage on with only simple sugars to feast on.
Anyway, just looking to hear others experience with this.
Specs of the brew-
Ginger and flavourings plus an old pack of S-04 in the boil (about 6 L for 90 mins).
Topped up to 23 L while adding 2 kg raw, 1 kg brown & 0.5 kg dark brown sugar (S.G. 1055).
Hit it with an airstone for 30 mins.
Pitched at 20 degrees.
Fermenting at 18 degrees.
Thanks for the help guys
Cheers,
Ces.
So I put down my first ginger beer yesterday and have a few questions about the fermentation rate.
Before I ask, let me state, I know... dont worry, it'll be fine. I'm not too worried about what will come out, it will alcoholic ginger something. Which I will probably drink. I'm just curious.
18 hours after pitching (S-04), I had a nice vigorous fermentation going. Bubbles every second or so. Now, about 30 hours after pitching, it has slowed to around every 3-4 seconds. Is this normal for a brew of this type? I would have thought it would rage on with only simple sugars to feast on.
Anyway, just looking to hear others experience with this.
Specs of the brew-
Ginger and flavourings plus an old pack of S-04 in the boil (about 6 L for 90 mins).
Topped up to 23 L while adding 2 kg raw, 1 kg brown & 0.5 kg dark brown sugar (S.G. 1055).
Hit it with an airstone for 30 mins.
Pitched at 20 degrees.
Fermenting at 18 degrees.
Thanks for the help guys
Cheers,
Ces.