danbriant
Active Member
Hey All, I have started brewing alot with DME because I love the malt taste.
Done a Malt Ginger Beer and soon to do a Malt Apple Cider.
I currently use Wilkos Gervin Ale yeast which for those in the USA is a Nottingham Yeast.
I'm worried this yeast may strip my malty flavours to some extent, as some have said it can. I have a batch of ginger beer (English Ginger Beer, so no hops) on the go as a quick test run. Its nearly ready for racking. A 4.5l load. I normally let it ferment out, rack and leave to settle again and then bottle condition. As in my FV I have fresh grated ginger.
I wanted to add the malt to give it more mouth feel so better body and a slight malt taste.
I have looked here before and some have said Safale s-04 or Danstar Windsor.
I would love to experiment with more yeasts. But also want my sweet malty flavour to stay.
Overall % does not bother me to much so long as its around 4-6% or higher if needs be.
The next thing is should I be stabilising my brews and adding finings etc? As I have not been in the past.......
Done a Malt Ginger Beer and soon to do a Malt Apple Cider.
I currently use Wilkos Gervin Ale yeast which for those in the USA is a Nottingham Yeast.
I'm worried this yeast may strip my malty flavours to some extent, as some have said it can. I have a batch of ginger beer (English Ginger Beer, so no hops) on the go as a quick test run. Its nearly ready for racking. A 4.5l load. I normally let it ferment out, rack and leave to settle again and then bottle condition. As in my FV I have fresh grated ginger.
I wanted to add the malt to give it more mouth feel so better body and a slight malt taste.
I have looked here before and some have said Safale s-04 or Danstar Windsor.
I would love to experiment with more yeasts. But also want my sweet malty flavour to stay.
Overall % does not bother me to much so long as its around 4-6% or higher if needs be.
The next thing is should I be stabilising my brews and adding finings etc? As I have not been in the past.......
