trhr
Well-Known Member
Hi All,
I'm a lazy brewer who has only really ever done all grain and some FWK (lazy as I said).
I recently had an event where I needed some non beer options and did a kit and kilo ginger beer for the first time. I wanted lower alcohol options too, but added too much water, % went too low and now have 25L of 2% ginger beer.
I used EC-1118 champagne yeast and fermented at 23 degrees for a week. SG was 1026 and FG was 1011. It's been cold crashing for a little over a week now since.
I kegged 9.5L for the event, which went down well for the drivers. I have the remainder still cold crashing at 1.5 degrees and I really don't want another 15L of 2% ginger beer.
I'm wondering if I add 500g of dextrose and bring temp up to ferment range, will the yeast come back to life?
Or should add another packet of yeast too once I'm at ferment temp?
Thanks in advance.
I'm a lazy brewer who has only really ever done all grain and some FWK (lazy as I said).
I recently had an event where I needed some non beer options and did a kit and kilo ginger beer for the first time. I wanted lower alcohol options too, but added too much water, % went too low and now have 25L of 2% ginger beer.
I used EC-1118 champagne yeast and fermented at 23 degrees for a week. SG was 1026 and FG was 1011. It's been cold crashing for a little over a week now since.
I kegged 9.5L for the event, which went down well for the drivers. I have the remainder still cold crashing at 1.5 degrees and I really don't want another 15L of 2% ginger beer.
I'm wondering if I add 500g of dextrose and bring temp up to ferment range, will the yeast come back to life?
Or should add another packet of yeast too once I'm at ferment temp?
Thanks in advance.