maltedhopalong
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- 22/3/07
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Hi All,
Was gonna post this in K&K as I'm only a K&K brewer for now (time concerns and the fact that I'm happy with what I've been brewing so far). But I think technically this is brewing with raw ingredients and you guys are SOOOO much smarter anyway...
On Sunday I chopped up 750grams of Ginger root (actually I chucked it in a food processor and mulched the hell out of it), then I chopped up two lemons and squeezed one. then I poured all that into a big pot of boiling water and added a tube of ginger stuff (it was for cooking and it said 1tsp = 1tsp fresh chopped ginger, so I decided to add that too) and a sprinkling of chilli. Then I boiled all that for half an hour and then strained it out and smooshed the pulp to squeeze the juices otu of it.
Then I poured the strained juices into my fermenter and added 500g of light malt extract (you know from a can?) and a packet of Brew Enhancer 2. Finally I added a bit of Bundaberg Ginger Beer Cordial and filled it up with water.
I stirred it all, waited and waited and added some ice blocks and waited some more, until it cooled down to about 28 degrees celcius and pitched one packet of champagne yeast.
Now it's sitting there (smelling delicious) but not fermenting much. I took the lid off and there's a TINY bit of action, and the airlock is bubbling probably once every 10 minutes.
What's going on? have I forgotten something? should I have added nutrient? is this how champagne yeast works? What temp should I have it at?
Very confused....
Was gonna post this in K&K as I'm only a K&K brewer for now (time concerns and the fact that I'm happy with what I've been brewing so far). But I think technically this is brewing with raw ingredients and you guys are SOOOO much smarter anyway...
On Sunday I chopped up 750grams of Ginger root (actually I chucked it in a food processor and mulched the hell out of it), then I chopped up two lemons and squeezed one. then I poured all that into a big pot of boiling water and added a tube of ginger stuff (it was for cooking and it said 1tsp = 1tsp fresh chopped ginger, so I decided to add that too) and a sprinkling of chilli. Then I boiled all that for half an hour and then strained it out and smooshed the pulp to squeeze the juices otu of it.
Then I poured the strained juices into my fermenter and added 500g of light malt extract (you know from a can?) and a packet of Brew Enhancer 2. Finally I added a bit of Bundaberg Ginger Beer Cordial and filled it up with water.
I stirred it all, waited and waited and added some ice blocks and waited some more, until it cooled down to about 28 degrees celcius and pitched one packet of champagne yeast.
Now it's sitting there (smelling delicious) but not fermenting much. I took the lid off and there's a TINY bit of action, and the airlock is bubbling probably once every 10 minutes.
What's going on? have I forgotten something? should I have added nutrient? is this how champagne yeast works? What temp should I have it at?
Very confused....