sprouts-car
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| posted on 3/5/10 at 10:08 AM |
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Brewing ginger beer
Morning all,
I've been brewing ginger beer for the last few weeks and the first batch was ready a few days ago. Lovely stuff it was, nice and gingery.
The only problem i had was that inspite of it producing loads of CO2 (it tried to jump out the bottle, (think shaken champagne bottle)), it was
completely flat when poured. Now is this just how proper ginger beer should be or is there something ive done wrong? What is it in other brewed
beverages that holds onto the gas?
Any ideas?
 
ginger beer
[Edited on 3/5/10 by sprouts-car]
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stevec
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| posted on 3/5/10 at 11:49 AM |
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Ive made it a few times and as you say its lovely stuff, if you double up on the ginger root its even better. I think its the last stage when store in
a cool place/fridge that creates the fizz maybe store a little longer. Or just drink it faster when you open it.
Steve
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JoelP
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| posted on 3/5/10 at 12:40 PM |
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think you need to chill it to make the drink hold onto the co2. It bubbles as it gradually warms up, and again when it hits your warm tongue.  If
you open it at room temp, it lets out all it can let out quickly.
Beware! Bourettes is binfectious.
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BenB
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| posted on 3/5/10 at 02:25 PM |
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If you look up "gushing" on the homebrew websites it will give some possible solutions in terms of contamination.... Then again it might
just need chilling!
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morcus
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| posted on 3/5/10 at 05:06 PM |
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Store it upside down in the dark somewhere cold (My Mate says thats what he did when he made fizzy wine).
Serve over ice with a shot of Gin, oh lovely.
In a White Room, With Black Curtains, By the Station.
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sprouts-car
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| posted on 3/5/10 at 08:10 PM |
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Thanks everyone,
Its in the fridge now, hopfully that'll help, we'll see later. I hope i dont have the gushing bug
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