Ginger Beer Gassing Problem?

[homekegger1]

Recently made a ginger beer. Then I decided to bulk prime in the keg and allow to naturally carbonate. I also put a couple of bottles aside as well. Unfortunatley niether have carbonated at all? What could be the problem? I have now put the keg onto my gas and am carbonating that way, just curious as to why this drink did not carbonate.

Any help is welcomed

Cheers

HK

 

[glenos]

I had a GB that took maybe 6 months to carbonate, all bottles don't have kegs, I was very conservative with priming as I have heard all of the horror stories

 

[graybo]

I had a GB that took maybe 6 months to carbonate, all bottles don't have kegs, I was very conservative with priming as I have heard all of the horror stories

I'm having this problem now! I bottle a ginger beer (coopers kit to 18L with 0.8kg raw sugar and 0.3kg dextrose + pack crystallized ginger) two weeks ago and tried a couple of bottles (PET) today and found them to be dead flat.
Still drinkable though. I pretty sure there was enough priming sugar as I added 2 carbonation drops to each bottle. I was considering adding a bit more yeast to each bottle in case too much yeast had settled out after fermentation. (the GB was in the fermenter for around 3 weeks before I got a chance to bottle). What do you think glenos? Should I stick it out or bite the bullet and re-pitch the yeast?

I'm ruing the decision to bottle now instead of kegging. :huh: I'd love to be sitting back on these hot Melbourne days with a refreshing, carbonated GB; like yourself HK.

 

[albrews]

I'm having this problem now! I bottle a ginger beer (coopers kit to 18L with 0.8kg raw sugar and 0.3kg dextrose + pack crystallized ginger) two weeks ago and tried a couple of bottles (PET) today and found them to be dead flat.
Still drinkable though. I pretty sure there was enough priming sugar as I added 2 carbonation drops to each bottle. I was considering adding a bit more yeast to each bottle in case too much yeast had settled out after fermentation. (the GB was in the fermenter for around 3 weeks before I got a chance to bottle). What do you think glenos? Should I stick it out or bite the bullet and re-pitch the yeast?

I'm ruing the decision to bottle now instead of kegging. :huh: I'd love to be sitting back on these hot Melbourne days with a refreshing, carbonated GB; like yourself HK.

hi, i have had good success with coopers ginger beer by fermenting it in the keg, and periodically releasing the co2.
in a sanitiesed keg , mix up the concentrate with say 1kg of sugar(or quantity you desire) and 2 litres of hot water until all is dissolved, and then top up the keg with cold water to a line approx 6 cms below the top of the keg . the add the started yeast provided and seal the keg with the clip on lid.
as the beer ferments the gas can be released with release button, or the release button can be twisted to be
forced open. i find button closed off to be ok.
the gas pumps up the ginger beer well, and my bubble size is that of 5 volumes of co2 or soft drink size
i connect a beer gun to the keg and find it is good drinkig after 3 days. and dont forget to release most of the gas before using the beergun.
i hope you try the method and enjoy it as much as i have. and no more bottles.

cheers

 

[glenos]

What do you think glenos? Should I stick it out or bite the bullet and re-pitch the yeast?

Depends on how long you want to wait. Is there a decent amount of sediment in the bottles? if there is then you probably have enough yeast and they just need time

Mine are still a very fine bubble not what I would call fizzy.