Stalled ginger beer?

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Srimes101

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Has anyone brewed a "old barrel traditional ginger beer" before.
It doesnt look like its fermenting , i put it down friday night , its now monday morning and it doesnt look like there is any activity.
It is pretty cold here. temps are sitting around 18 degrees

any Ideas ? I didnt open the lid
🙂


Worth chucking a heat belt around it ?
 

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MHB

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Looks brewed to me!
But if you dont use an hydrometer you will always be guessing.

Ginger beers don't usually have much in the way of head holding so they tend to just fizz rather than have a big creamy top on them like a beer brew will.
If you tell us how much sugar/dextrose you added, we can work out what your OG would have been. Take an Hydrometer reading, wait a day or two and take another, if the readings are about what you would expect it will be good to bottle.
Mark
 

Srimes101

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Looks brewed to me!
But if you dont use an hydrometer you will always be guessing.

Ginger beers don't usually have much in the way of head holding so they tend to just fizz rather than have a big creamy top on them like a beer brew will.
If you tell us how much sugar/dextrose you added, we can work out what your OG would have been. Take an Hydrometer reading, wait a day or two and take another, if the readings are about what you would expect it will be good to bottle.
Mark
OG was 1.018, i used 1.25 kg dextrose as per instruction. i did just check the gravity it was sitting at 1.015 so it seems some fermentation is happening
 

duncbrewer

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I see the recipe had yeast in it.

When I've made GB I do use yeast and from that gravity I'd expect it to finish very quickly as the yeast only has to munch through some dextrose.

You did give it a really really good stir / mix as syrupy brews using extract and sugars can stratify very quickly and so dense layer of sugar at the bottom and little at the top. But I doubt this is your issue as there's not that much sugar really in 22 litres, if it was a 1.5kg can of malt extract and another 1.5 of dextrose syrup / brewing sugar then it can be more difficult to get it all mixed.

A little warmth and a recheck and I think you'll be good though. Tasting it might not help if the recipe has artificial sweetener in it as these are unfermentable.

You have a hydrometer so would expect this to get close to 1.000 or less.
 

CJay

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I wonder if the cooler temps are making the yeast in your brew a little sleepy?
I put on a MJ ginger kit on Saturday morning (28/5) with same amount of sugars I usually do and I am seeing less action thru the airlock but the hydrometer readings are showing good fermentation for me. But I got alittle worried as the airlock action is not as robust as in the warmer temps and only really wake up after a little agiatation of the fermenter.

Is your airlock holding positive pressure? as mine is still showing pressure even if not bubbling thru so am wondering if the temperature may be the issue for you.

Im still learning this art so take what I say with a grain of yeast;)
 

Srimes101

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the brew was a fail, im not sure what happened . but it went to the garden unfortunately !! i left it for 2 weeks to cabonate in bottles to try and save it but nothing happened flat as a tack and had a weird taste. pretty sure the yeast died
 

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