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Ginger Beer Sediment

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bottlerocket

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hey guys

ive got a coopers ginger beer kit about ready to bottle but im unsure about the sediment
in the bottom of the fermenter.
being a ginger beer do i stir this sediment back into solution before i bottle or leave it as per a normal beer?
i plan to add a little fresh ginger to each bottle when filling.
whats everyones experiences with stiring/leaving well alone

cheers
 

vin

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Previous replies regarding leaving sedement alone are well advised if you intend to make a smooth, less bitter drink.

You wil note that Coopers use artificial sweetners - chemicals only - there are other Ozzie supplliers that use natural sweetners.

If you like a less tangy/bitter Ginger Beer, I have had good results with most standard kits, that use only natural sweetners, and adding- 1.5Kg liquid amber malt and using Champagne yeast. You must use Champagne yeast, as if ferments out sugars more fully than even lager yeasts. Ferment fully!. Very refreshing on a hot day.

Enjoy!
 

BrissyBrew

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I always wondered what type of yeast they put in the kit. I am thinking of useing some coopers liquid yeast I recultured for some ginger beer to give it a nice sweet fruity appeal
 

Uncle Fester

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vin said:
You wil note that Coopers use artificial sweetners - chemicals only - there are other Ozzie supplliers that use natural sweetners.

[post="75666"][/post]​
Grumpy's is the only supplier that I have found that makes a naturally sweetened Ginger Beer. Could you please enlighten me with some other suppliers please?

I have tried the Coopers as well, and although very tasty Ginger wise, that saccharin aftertaste is a killer!



Thanks,

M
 

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