Hi boys just to let you know that I made your Ginger beer it’s amazing I added a extra 300g of ginger and 4 chilies Nice burn on the back of the throat The closest commercial ginger Beer that comes close his royal Jamaican ginger beer. Well done boys
@@joeleklom4591 cheers mate! Very glad to hear it worked for you! Yeah I’m a huge fan of throwing some jalapeños into the mash to get that extra spice and kick! Need to start working on some more flavour infusions and variations now ;)
I cannot believe the timing of this video! I have been looking for recipes / guidence for this exact process for ginger beer. Do you have a recomendation on the amount of sugar to use for back-sweetening if not using the agave syrup?
Glad to hear it mate! Yeah just replace the equal amount if not using agave, they are basically the same sweetness so just go 1 for 1 replacement. But you can also adjust and add more later if you want it sweeter
Cheers mate please do this keg ran out fast! I carbed it at 30psi for 5 days then dropped it to serving pressure. I’d reccomend carbing this one more than a beer to really get that ginger beer feeling
Interesting vid, very keen to give this method a go. What was the thinking around not boiling and steeping some of the ginger, lemon etc. would help with sanitisation as well
Honestly part of the reason was to keep the recipe and process as simple as possible for people. The other part was to try and keep the ginger as “fresh” as possible, similar to making bruschetta without heating the tomato’s as opposed to warming them
@ yeah right that’s a great idea and thinking out of the box . I haven’t had much luck with ginger beer but haven’t tried this method so keen as to give it a whirl. Do you think reducing the sugar in the fermenter to lower the abv would be ok?
Absolutely I forgot to add the card in the video but if you jump to around 11 min 20 mark in this video (link below) I explain how I put this fermenter together from a basic hardware store ruclips.net/video/oGeh9Z4vVTQ/видео.html&si=yv8ZiFeyhupx9eEP
I hot cube the ingredients at 75°c to pesturise them, plus it helps maserate for more flavour. I've never back sweetened, but I'm going to for sure next time thanks.
It looks quite complicated with the CO2 flow and stuff, it's not easy/cheap to get that stuff where I live... is it possible to do the fermentation process and just siphon it into bottles?
Great content. I’ve had mixed luck with making ginger beer probably due not enough nutrients and back sweetening. Will follow this one and give it a try Question instead of adding the additives to kill the yeast can you add Campden tablets and if so how many ?
I don’t think the campdens will achieve the exact same outcome and tbh without having used them for this purpose I couldn’t say, but if you are planning on kegging honestly you will be fine as long as you keep the keg cold until you finish it
@ I agree it’ll be fine so long as it’s chilled. No need to add the stabilizers in that case. Without the chilling, the yeast will continue to ferment so it’s not really stable. I learned that one the hard way 😂 But all good….your videos are fun!
You're not peeling the lemons you're zesting them, anyone who bakes will understand if you use that term, you're doing it like we do for making marmalade
Thanks!
Amazing thank you mate!
thank you for ginger beer video
All good mate, enjoy!
I love your enthusiasm mate... you sure do immerse yourself in your work . Onya ya bro 🍻👍.
Haha cheers mate
Awesome, I've wanted to make a ginger beer for a while now!
Do it Man! This keg ran out so fast! Was a huge crowd pleaser
Hi boys just to let you know that I made your Ginger beer it’s amazing I added a extra 300g of ginger and 4 chilies Nice burn on the back of the throat The closest commercial ginger Beer that comes close his royal Jamaican ginger beer. Well done boys
@@joeleklom4591 cheers mate! Very glad to hear it worked for you! Yeah I’m a huge fan of throwing some jalapeños into the mash to get that extra spice and kick! Need to start working on some more flavour infusions and variations now ;)
Thanks very much!
Enjoy!
to quote fellow Aussie Tim Minchin, only a ginger can call another ginger, ginger
Hahahaha shoulda bought a ginger wig to make this vid 😂
@@flyingwombattv Hahaha, I don't know if you could pull off his weird eye shadow as well though
That's why i call em rangas
If you squeeze your lemons into a jug of sugar it'll syrup up you can add Less water
Nice. I want to make a Bundaberg ginger beer in taste but will a little alcohol. Probably give this a go just to try it though
Yeah pretty close to an alcoholic bundy with this one man
A good ginger beer is always a winner! Great content. Will give this a go for sure.
BTW your recipe online is missing the 2kg raw sugar
@@runzz1 oh good catch!! I’ll fix that up on the website!
I cannot believe the timing of this video!
I have been looking for recipes / guidence for this exact process for ginger beer.
Do you have a recomendation on the amount of sugar to use for back-sweetening if not using the agave syrup?
Glad to hear it mate! Yeah just replace the equal amount if not using agave, they are basically the same sweetness so just go 1 for 1 replacement. But you can also adjust and add more later if you want it sweeter
Another great recipe that im going to have to try👍. What was your method of carbonation 🍻
Cheers mate please do this keg ran out fast! I carbed it at 30psi for 5 days then dropped it to serving pressure. I’d reccomend carbing this one more than a beer to really get that ginger beer feeling
Interesting vid, very keen to give this method a go. What was the thinking around not boiling and steeping some of the ginger, lemon etc. would help with sanitisation as well
Honestly part of the reason was to keep the recipe and process as simple as possible for people. The other part was to try and keep the ginger as “fresh” as possible, similar to making bruschetta without heating the tomato’s as opposed to warming them
@ yeah right that’s a great idea and thinking out of the box . I haven’t had much luck with ginger beer but haven’t tried this method so keen as to give it a whirl. Do you think reducing the sugar in the fermenter to lower the abv would be ok?
You have a link for that fermenter?
Absolutely I forgot to add the card in the video but if you jump to around 11 min 20 mark in this video (link below) I explain how I put this fermenter together from a basic hardware store
ruclips.net/video/oGeh9Z4vVTQ/видео.html&si=yv8ZiFeyhupx9eEP
I hot cube the ingredients at 75°c to pesturise them, plus it helps maserate for more flavour. I've never back sweetened, but I'm going to for sure next time thanks.
Yeah makes sense, I’ll try heating my ingredients next time too. But yes back sweetening is a game changer!
It looks quite complicated with the CO2 flow and stuff, it's not easy/cheap to get that stuff where I live... is it possible to do the fermentation process and just siphon it into bottles?
Yeah you absolutely can! On the link to the recipe on our website it explains how to do it with kegs as well as how to do it with bottles
Great content. I’ve had mixed luck with making ginger beer probably due not enough nutrients and back sweetening. Will follow this one and give it a try
Question instead of adding the additives to kill the yeast can you add Campden tablets and if so how many ?
I don’t think the campdens will achieve the exact same outcome and tbh without having used them for this purpose I couldn’t say, but if you are planning on kegging honestly you will be fine as long as you keep the keg cold until you finish it
Ginger ale or Ginger beer? You kept switching between the 2.
Hahaha synonyms, they are both the same thing, just diff lingo depending on where ur from
@@flyingwombattv Lol. I'm an Aussie too! I picture Ginger ale being a 'soft drink'.
Those stabilizers need time to work before backsweetening..
Nah it’ll be fine, especially keeping the keg down at 1C, will put the yeast to sleep anyway
@ I agree it’ll be fine so long as it’s chilled. No need to add the stabilizers in that case. Without the chilling, the yeast will continue to ferment so it’s not really stable. I learned that one the hard way 😂 But all good….your videos are fun!
You're not peeling the lemons you're zesting them, anyone who bakes will understand if you use that term, you're doing it like we do for making marmalade
Yep fair enough, havnt made marmalade myself but I’m sure it’s a similar thing