- Reaction score
Fair point. After looking at a lot of Ginger Beer recipes (alcoholic and non) very few had any spices added to them at all. So I've omitted putting them in - even in just the boil as I didn't want any Xmas cake/spice beer happening.I wouldnt leave them out, just dont add them to a hop sock and add to the fermenter like i did.
Ended up with the zest of 4 limes and 3 meyer lemons, peeled them and then blended the peels with some water - was the easiest way to add and ensure no pith - plus not losing any more of the oils from in them as you would by normal zesting - very fast as well with a potato peeler.
Unfortunately had a brain fart and instead of chilling the approx 10l boil in the sink, I put straight into the fermenter - assuming the cold water I'd left outside overnight would be ample to bring it down to pitch temps.......wrong.
So it's in the brew fridge trying to get down to mid 20's atleast - will brew at around 18c for 2 weeks. Was super simple to do, freezing the ginger and then blending is super quick. Handy way to get through fresh ginger too as I often am unsure on how to use it all up. All water used is filtered rainwater.