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biometrics

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Dwisse.

Let's do it.

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Update on 3 June 2020, collected the following info from the thread so far:
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LD50

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Is my understanding of the fermentation process correct?
Once CO2 isn't produced by the bacteria anymore, the sugar should all be converted (meaning no sweetish taste?)
So then, like in the video, adding a bit of sugar in the end to taste
 

biometrics

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Oct 17, 2019
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20,337
I have
Sugar
Yeast
Water (from air machine)
Mallet
Chopping board and knife
Coffee filters
Bleach

On order
7L Pot

I need
Ginger
Lemons
5L Water bottles
1L Water bottles
Funnel

wip...
 

biometrics

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Joined
Oct 17, 2019
Messages
20,337
Is my understanding of the fermentation process correct?
Once CO2 isn't produced by the bacteria anymore, the sugar should all be converted (meaning no sweetish taste?)
So then, like in the video, adding a bit of sugar in the end to taste
That's how I understand it.
 

LD50

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Messages
4,565
Just check there's something i don't agree with in the video:
He cooled the mixture down completedly before adding the yeast. Any other brewing recipe will say you need a temp. of around 30°C (lukewarm imho).
 

biometrics

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How about using this?

 

Dave

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I would stick with 30°C for safety

Just be aware that can be too cold if you're using dry yeast.

With dry yeast, if your water is too cold, the yeast will not activate. Or, if they do wake up, they might release a substance that hinders the formation of gluten. Then again, if your water is too hot, you will kill the little buggers and they will be useless.

Typically, hot water somewhere in the range of 105° and 115°F is ideal for proofing dry yeast. 95°F is often recommended for live yeast, but it may not be hot enough at 95°F for activating the dry yeast.

At this temperature, once you pour it into the bowl and dissolve the sugar, it will cool a little bit and be the perfect temperature range for dissolving and activating your bread risers.

95°F = 35°C
 

LD50

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Mar 15, 2020
Messages
4,565
I feel nervous.
Went to shop after the doctor visit. Got my missing ingredients
Now I have...

1 x big ass pot (can handle 6L water easily with space for boiling)
635g fresh ginger
lemons
lemon juice
cloves
2.5 kg white sugar
plenty dry yeast
pair of medical gloves
No mallet - going to use big ass pliers
Thomas chopping knife
chopping board
5L Oasis bottles
 

biometrics

Well-Known Member
Joined
Oct 17, 2019
Messages
20,337
I feel nervous.
Went to shop after the doctor visit. Got my missing ingredients
Now I have...

1 x big ass pot (can handle 6L water easily with space for boiling)
635g fresh ginger
lemons
lemon juice
cloves
2.5 kg white sugar
plenty dry yeast
pair of medical gloves
No mallet - going to use big ass pliers
Thomas chopping knife
chopping board
5L Oasis bottles
I'm getting 400g ginger from Woolworths next weekend, but I'm thinking that crushed ginger should also be fine, that's all P&P has strangely.
 

biometrics

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Oct 17, 2019
Messages
20,337
So if my housemate drinks two beers a day and I drink six then we need 8 x 500ml = 4l a day. Which means I'll need to make it on a regular basis and have enough bottles and ingredients for the pipeline.
 

LD50

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Joined
Mar 15, 2020
Messages
4,565
I'm getting 400g ginger from Woolworths next weekend, but I'm thinking that crushed ginger should also be fine, that's all P&P has strangely.
Don't think it will matter that much. Look at this site under "Optional"
You can fairly much add anything (provided it doesn’t have a preservative in it) you think you will like the flavour of in your ginger beer eg fruit, spices etc
Go mad
I'm upping my sugar -need some kick 😂

btw interesting fact - 5g of yeast can ferment 25L brew
 

LD50

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Joined
Mar 15, 2020
Messages
4,565
So if my housemate drinks two beers a day and I drink six then we need 8 x 500ml = 4l a day. Which means I'll need to make it on a regular basis and have enough bottles and ingredients for the pipeline.
Don't worry about bottling it. Pour straight out of 5L bottle in a glass - like civilised folk
 

LD50

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Mar 15, 2020
Messages
4,565
How many needle holes should I prick in the glove you think, one?
 
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