Newbie Questions

[DrewCarey82]

Damn I was hoping that it was common place.....

Any idea what the reading should be after 4 days as I never take readings using it I have to admit.

 

[Ross]

Drew,

what's your hydrometer reading? - is it steady over a few days? - Why on earth are you opening up your fermenter & allowing exposure to air? - Leave the lid well alone until the brew is finished...

cheers Ross

 

[DrewCarey82]

Thats my point Rosso, being a kit only brewer I have brillant sanatation, temp control and good technique so normally after primary for 7 days and racking for 7-10 I've never seen a reason to use 1....

And opening it? Cause I am an idiot - I might add there was no foam of any sort. - Smelt very gingery though.

I will get a reading tonight.

 

[Ross]

Sounds like it may well have brewed out. I wouldn't be too worried about the bits round the edge, I'm guessing just the usual debris that collects as the krausen dies back (never brewed a ginger beer mind, can't stand the stuff).
I'd be sticking to your usual regime & not panicing - but time you got used to taking hydrometer readings; just as important in kits as any other brew

cheers Ross

 

[DrewCarey82]

brewed out as in finished?

 

[Screwtop]

Last GB went for 10 days in QLD temps 26 - 34. Never bother using ferm fridge for GB or yeast nutrient. Black stuff is puzzling.

 

[Ross]

brewed out as in finished?

[post="101626"][/post]​

yep

 

[DrewCarey82]

Just wish I new what this fricken black stuff was, I mean I dont want to bottle then have it come out *********.

I actually boiled some ginger root and threw in the liquid from that after straining, could this have reacted with something and caused the black cest?

 

[Darren]

Just wish I new what this fricken black stuff was, I mean I dont want to bottle then have it come out *********.

I actually boiled some ginger root and threw in the liquid from that after straining, could this have reacted with something and caused the black cest?

[post="101635"][/post]​

That would be my guess. Take a sample from the tap is the best way to see if it is palatable.
cheers
Darren

 

[DrewCarey82]

I wonder if finings would sink this stuff to the bottom?

 

[Ross]

I wonder if finings would sink this stuff to the bottom?

[post="101647"][/post]​

Drew,

Any bits will cling to the sides when you transfer from the fermenter - don't worry about them...

 

[dreamboat]

That black stuff is probably Knob-rot.

Hopefully not Galloping Knob-rot or you are in all sorts of trouble!

Or it could be lumps of ginger which have oxidised.



dreamboat

 

[DrewCarey82]

This wont stuff it will it?

 

[dreamboat]

I would try not to bottle it, but you should be okay. Always worth a try to (when priming or transferring to secondary) to get a piece for a sniff and a taste to see what you might be in for.


dreamboat

 

[podge]

Hey all.

being a newb both to the board and HB in general, thought I'd post my little prob/question here.

I'm currently brewing up a ginger beer but the SG seems a bit low.

My initial reading had it at 1.019 and a few days later at 1.006.
what does this mean, if anything?

Details wise, It was straight from the can, except I boiled it up and used dextrose instead of sugar.

 

[podge]

cool thanks.

I was actually wondering though if this was a bit lowish?
1.7% doesn't seem like much compared to the amount of dextrose in there (which sposedly ferments out well).
could the yeast be a bit timid?

 

[Martin]

And how much water did you use? Some cans are designed to be made up to 23 litres, some a lot less (e.g. only 15 litres). Check the instructions on the can to see if you diluted it too much.

 

[pint of lager]

Lemonade posts have been moved to ahb lemonade topic.

 

[recharge]

Moved post to lemonade as well

 

[DrewCarey82]

When priming ginger beer do I need to prime it any differently to normal beer or just do it the same way?

Cheers.

 

[DrewCarey82]

Something anything please!

 

[barls]

the same as is what i do

 

[Ross]

When priming ginger beer do I need to prime it any differently to normal beer or just do it the same way?

Cheers.

[post="102316"][/post]​

DC,

Depends on whether you want it carbonated to the same level as your normal beer - If so, yes - If not, adjust up or down accordingly...

cheers Ross

 

[davewalk]

Gday all. This is my first post and I hope I'm in the right area to ask questions.
I recently bought a Coopers kit after tasting a homebrew from a local bloke who's small farm I sold and have bottled 2 brews using the PET bottles provided which seem like a good method, however I would prefer to use stubbies from now on
( it's great to tell the wife how urgent it is to have to buy more boxes of beer and drink em quick so that I have a supply of bottles for the next brew).
My question is can the twist tops be washed, sterilized and re-used on the stubbies they came off?
Also, the local brew supply store bloke has talked me into doing a Ginger beer brew for my boys ( rather slick salesman, should employ him) and I thought I'd collect and use regular soft drink PET bottles but as these come in various sizes I was wondering if there is a formula for calculating the amount of sugar for each bottle ie grams per mililitre.
I can see how this hobby can become an obsession as I find myself going downstairs many times times a day to check on the brew and sit mesmerised by the gas escaping through the airlock and worrying about the temperature being right. My boys who are 8 & 10 are heavily involved, helping with the whole process and tasting the beer after we check the sg, they've become instant taste critics. I've had one doing the bottling whilst the other does the capping and we're all loking forward to next Thursday when we sample our first bottle. Trust good old beer to enhance family unity! B)

 

[dirk]

davewalk i havnt heard of reusing the twist top caps anyway they are cheap enough to buy from hb shops. stubbies and longnecks are the way to go. as for the soft drink bottles never done them myself but belive they work. dont know the formula for the sugar but i am shure someone else will know that one.

cheers
dirk

 

[Stuster]

If you have lots of different sized bottles, the best thing may be to try bulk priming. It is another step, (I hope you are not reading this PoL) but I think it'll make your life easier. Have a look at Doc's excellent Frequently Requested Links/Topics thread, and check out the first Bulk Priming Link. It's really not that hard and, for me at least, saves heaps of time.

Glad to hear the obsession is taking hold. There's no looking back now.

It's not a habit, it's cool,....

Cheers
Stuart

 

[Prof. Pils]

Depends on how long U want to condition yr bottles Davewalk. For 18lt I bulk prime with 60g dextrose if the're going to be more than 3 mths, more up to 100g if U want to drink sooner.The longer U leave it , the more bubbles.No matter what yr 1st brew tastes like, each successive one will be better. Good luck.
Cheers Glenn.

 

[davewalk]

davewalk i havnt heard of reusing the twist top caps anyway they are cheap enough to buy from hb shops. stubbies and longnecks are the way to go. as for the soft drink bottles never done them myself but belive they work. dont know the formula for the sugar but i am shure someone else will know that one.

cheers
dirk

[post="102703"][/post]​

Thanks Dirk,

just thought I'd try the original tops to see if friends noticed a difference when unknowingly drinking hb.
Cheers
Dave

 

[davewalk]

If you have lots of different sized bottles, the best thing may be to try bulk priming. It is another step, (I hope you are not reading this PoL) but I think it'll make your life easier. Have a look at Doc's excellent Frequently Requested Links/Topics thread, and check out the first Bulk Priming Link. It's really not that hard and, for me at least, saves heaps of time.

Glad to hear the obsession is taking hold. There's no looking back now.

It's not a habit, it's cool,....

Cheers
Stuart

[post="102706"][/post]​

Thanks Stu, will check it out.
Dave

 

[mika]

Twist tops can be had from ~$3 per 100, you could probably re-use them but the risk of infection is really high compared to the price.
If you can't get to the HBS too often, you can bulk buy something like 10,000 for $120

Search the forum for "carbonation" there was a thread running somewhere for the grams per litre rate of most brews, not sure about Ginger Beer though.

Welcome to the Hobby and the forum !