AJS2154
Well-Known Member
Ok, not sure if this question should be in the all grain forum, the partials or even extract but here goes....
What would happen if I mash and boil say 25 litres of pale ale, as always. I would then pass it through my plate chiller and split the wort into 2 half batches of 12.5 litres. Each half into different fermenters.
At that stage I would add to each fermenter half a can of Coopers Ginger Beer, maybe 500g of sugar (or maybe some dark invert sugar) and top up with water to 23 litres and then ferment with Safale 05, or maybe even champagne yeast.
Has anybody tried it, would it work? What do you think would be the best beer to brew as a base? Maybe something with crystal in it perhaps so it isn't too dry?
Just kicking it around for now, but seriously considering it for my next brew day.
All feedback appreciated. Anthony
What would happen if I mash and boil say 25 litres of pale ale, as always. I would then pass it through my plate chiller and split the wort into 2 half batches of 12.5 litres. Each half into different fermenters.
At that stage I would add to each fermenter half a can of Coopers Ginger Beer, maybe 500g of sugar (or maybe some dark invert sugar) and top up with water to 23 litres and then ferment with Safale 05, or maybe even champagne yeast.
Has anybody tried it, would it work? What do you think would be the best beer to brew as a base? Maybe something with crystal in it perhaps so it isn't too dry?
Just kicking it around for now, but seriously considering it for my next brew day.
All feedback appreciated. Anthony