Why is my home made ginger beer too yeasty to drink?
Author: admin | Filed under: Booze
I have made a ginger beer plant 3 times now using dry yeast and dry ginger and fed the plant for 10 days as stated. After the 10 days did exactly as the recipe said and left the bottles for 2 weeks but the liquid is not fizzy and all you can taste is the yeast. Also the bottles get like a crust round the top of the liquid and a sediment in the bottom. This is not how I remember it tasted. Any one shed any light on this?
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Tags: beer, drink, Ginger, Home, made, yeasty
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on Monday, April 19th, 2010 at 1:36 am and is filed under Booze.
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You are supposed to strain it out before bottling,This will remove some but not all the yeast,A clean piece of cloth will suffice.Do not click on the above link,Malwere.
1) Did you use bakers’ yeast? Mistake one. Try an ale yeast.
2) Did you ferment to completion and then add some sugar before bottling for carbonation? Racking removes the liquid from the yeast.
3) Did you sanitize all your equipment, including the bottles? The crust you describe could be yeast but it could also be the result of bacterial infection.
4) You might have better luck using fresh ginger or ginger extract for flavoring.