bataviabrew
New Member
So I'm a total beginner to this game but decided to brew a ginger beer.
For 25 litres I used:
2 kg of ginger boiled in 4 litres of water, along with star anise, cinnamon, juice and zest of 2 oranges, 2 limes, 2 lemons. Added 2 kg of granulated sugar and sieved into fermenter. Also added 500g light spray malt and topped up to around 23l.
Rehydrated nottingham ale yeast and pitched. Nothing happened for around 5 days in terms of gravity visible fermentation and gravity hasn't moved.
I then panicked and added more yeast (gervin) and yeast nutrient.
A week later it's got a slight Krausen on it but gravity still hasn't moved.
I'm thinking things like 'should've used brewing sugar' or 'should I have used something lle champagne yeast' or 'am I just too impatient.....'
Anyway I've decided to leave it alone for a couple of weeks and also consult the experts!
Temp is constantly 20 degrees.
All help is appreciate.
Dave.
For 25 litres I used:
2 kg of ginger boiled in 4 litres of water, along with star anise, cinnamon, juice and zest of 2 oranges, 2 limes, 2 lemons. Added 2 kg of granulated sugar and sieved into fermenter. Also added 500g light spray malt and topped up to around 23l.
Rehydrated nottingham ale yeast and pitched. Nothing happened for around 5 days in terms of gravity visible fermentation and gravity hasn't moved.
I then panicked and added more yeast (gervin) and yeast nutrient.
A week later it's got a slight Krausen on it but gravity still hasn't moved.
I'm thinking things like 'should've used brewing sugar' or 'should I have used something lle champagne yeast' or 'am I just too impatient.....'
Anyway I've decided to leave it alone for a couple of weeks and also consult the experts!
Temp is constantly 20 degrees.
All help is appreciate.
Dave.
