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Ginger beer sediment in bottles

Discussion in ''Non Beer' Brewing' started by adictv, 25/8/16.

 

  1. adictv

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    Posted 25/8/16
    What is everyone's experience with this im bottling in soft drink bottles and after 4 weeks in the bottles they have a stack of loose sediment on the bottom and the GB is crystal clear. Does one simply shake and enjoy the gingery goodness or carefully pour?
     
  2. mikec

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    Posted 25/8/16
    That's pretty normal mate. Yeast and other stuff will drop out over time, and more so when cold. Pour off carefully.
     
  3. adictv

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    Posted 25/8/16
    Thanks mikec.
    Just seems loose and its all going to mix up on the first pour but hey not much i can do really
     
  4. LAGERFRENZY

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    Posted 25/8/16
    As mikec says the sediment should harden when cold. Trynstanding some upright in the fridge undisturbed for at least two days. If drinking the whole bottle then carefully decant into a jug and stop the pur just short of thre cloudy stuff. You should get most of it out.
     
  5. Grott

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    Posted 25/8/16
    If you used fresh ginger in the recipe then I'd at least give one a shake to see if it gives that "ginger bite".
     
  6. adictv

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    Posted 25/8/16
    Sorry should have mentioned it was using fresh ginger and other ingredients not a kit
     
  7. Danscraftbeer

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    Posted 27/8/16
    Traditional option is to roll the bottle gently on its side and drink cloudy with all that goodness.
     
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  8. Lethaldog

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    Posted 27/8/16
    Comercial ginger beer bought from woolies has sediment and floaties, it's all the good shiz
     
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