All.Hopped.Up
Well-Known Member
I brewed a ginger beer from scratch on 24th of November using the following recipe based off this thread (http://aussiehomebrewer.com/topic/30492-ginger-beer-recipe-scratch-brew-no-kit/page-15#entry1245433):
2kg fresh ginger
4 cinnamon sticks
3 fresh chillies (diced with seeds in)
1kg dark brown sugar
1kg brown sugar
1kg local ironbark honey
The juice and zest of 5 small limes
The juice and zest of 5 small lemons
Yeast nutrient (added last 10 mins of boil)
1 hour boil
I packet of US05 pitched @ 18 degrees
OG. 1.046
The fermentation has been really slow and it seems to have stalled out at 1.022 after 11 days in the fermenter @ 18 degrees. I was hoping to get a higher abv than 3% so any advice on how to rouse the yeast would be appreciated.
I have just reset the temp control the 21 degrees to give the yeast a wake up call but I am unsure if I should try and pitch more yeast or nutrient this late in the game?
Any advice would be greatly appreciated.
2kg fresh ginger
4 cinnamon sticks
3 fresh chillies (diced with seeds in)
1kg dark brown sugar
1kg brown sugar
1kg local ironbark honey
The juice and zest of 5 small limes
The juice and zest of 5 small lemons
Yeast nutrient (added last 10 mins of boil)
1 hour boil
I packet of US05 pitched @ 18 degrees
OG. 1.046
The fermentation has been really slow and it seems to have stalled out at 1.022 after 11 days in the fermenter @ 18 degrees. I was hoping to get a higher abv than 3% so any advice on how to rouse the yeast would be appreciated.
I have just reset the temp control the 21 degrees to give the yeast a wake up call but I am unsure if I should try and pitch more yeast or nutrient this late in the game?
Any advice would be greatly appreciated.