surly
Well-Known Member
Hey all, I have spent a few hours reading, but not managed to find the info I am after.
I am wanting to make a non-alc ginger beer from scratch. I have kegs, CO2 etc, so carbing is a no-brainer. The questions I have are as follows:
Is the fermentation important for flavour?
Will there be risks with storing if there aren't yeasties around for competition?
If I was to loosely follow Chappos recipe ( http://aussiehomebrewer.com/topic/30492-ginger-beer-recipe-scratch-brew-no-kit/?hl=ginger ), would I keep the ratios of sugars the same, just drop the quantity for desired sweetness?
Is the 1hr boil vital? Seems a long time when you aren't trying to drive off DMS...
Anything else I should be considering?
I was going to just run off and do this as a small batch in my 9L keg, but I would really like to make a good one first time, will appreciate any advice.
Thanks guys
I am wanting to make a non-alc ginger beer from scratch. I have kegs, CO2 etc, so carbing is a no-brainer. The questions I have are as follows:
Is the fermentation important for flavour?
Will there be risks with storing if there aren't yeasties around for competition?
If I was to loosely follow Chappos recipe ( http://aussiehomebrewer.com/topic/30492-ginger-beer-recipe-scratch-brew-no-kit/?hl=ginger ), would I keep the ratios of sugars the same, just drop the quantity for desired sweetness?
Is the 1hr boil vital? Seems a long time when you aren't trying to drive off DMS...
Anything else I should be considering?
I was going to just run off and do this as a small batch in my 9L keg, but I would really like to make a good one first time, will appreciate any advice.
Thanks guys