Hi all,
Been wanting to replicate the sweetness in commercial ginger beers. Can't see a way to do this without pasturising batches and then sweetening followed by force carbonating. Well, I could add potassium sorbate at the desired sweetness but I'm not fond of adding preservatives to beer or wine.
My thoughts were, I might be able to leave some residual sweetness by steeping a fair amount of crystal malt in a pale malt wort. I was thinking of using a low-attenuative ale yeast to ferment out the wort and then hitting it with ginger extracts or flavouring nearer bottling time.
Anyone had any success brewing this way or any experience combining ginger to beer brewing?
Cheers,
OG
Been wanting to replicate the sweetness in commercial ginger beers. Can't see a way to do this without pasturising batches and then sweetening followed by force carbonating. Well, I could add potassium sorbate at the desired sweetness but I'm not fond of adding preservatives to beer or wine.
My thoughts were, I might be able to leave some residual sweetness by steeping a fair amount of crystal malt in a pale malt wort. I was thinking of using a low-attenuative ale yeast to ferment out the wort and then hitting it with ginger extracts or flavouring nearer bottling time.
Anyone had any success brewing this way or any experience combining ginger to beer brewing?
Cheers,
OG