I have finally managed to do a batch of Kingsley's GB properly.... there were mishaps..... I can not deny it. I took a liberty or two, but here it is. www.patreon.co... pages/Little-Johns-Brewing/264698843875636 www.littlejohns...
I just recently brewed this myself although i did sway off the recipe.. i added more ginger and used 2 large jalapeno.. it is a seriously nice brew and i look forward to playing around with it for future brews
Well just tasted the first glass off the keg -SPECTACULAR !. My recipe was slightly different. peeled ginger (no skin) . Used 500g liquid malt extract, 360g stronger flavoured honey, 100g brown sugar, 750g cane sugar, 100g dex & had to use a brigalows kit (no morgans available), added 20mls lemon juice & used yeast nutrients. 4 wks in fermenter Finshed at 1.005 - 4% ABV. Great on its own ( with the malt, making a huge difference to body & taste.) & shd be great as a bourbon mixer with a dash squeezed orange to round things out-----------------Many thanks little John--Great Work ---cheers fryer tim from the ilam abbott ----ps next time may increase body & maybe some citra hops in the boil for 10mins
G'day mate, Thanks for sharing! Just a couple of questions if I may. How long is the first fermentation and subsequent one in the bottles before they're put into the fridge? I'm new to brewing so pls forgive the newbie questions. TIA!
Yes you need sugar the same as beer, 2 carb drops or a large scoop of sugar/dex, or 2 tspns or about 6-7gm per longneck. If fermenting under pressure let it come to 22-24psi before cold rashing and bottle.
the yeast in the stockpot is just to be food for the yeast added later, it will be killed by the heat and the left over cells are good fro the fresh yeast.
I've not heard of anyone doing it but can;t see why it couldn;t be done. It's just standard beer yeast, it may carry somem ginger notes but that could be interesting in a light flavour beer, but certainly should be doable for ginger beer. Just be sure to keep the yeast healthy, good amount of nutrients anf dtore it well.
@@littlejohnsbrewing9199 ok about to put one down tomorrow for first time been doing a larger and always cold crush but keg. No issue with the ginger beer being storing at room temp after bottling?
With the ginger beer kit I never get enough carbonation I'm guessing its cause the yeast all settles out in the brewer. I've even stirred the whole brew before bottling and it's not much better. Would it be worth adding a sachet of yeast before bottling into the brew. For some reason not enough yeast makes it through to the bottles with the ginger beer kit. Any ideas
Ginger beer always take a lot longer to carb up, 4-6 weeks normally. I don't know why, it should be no different to beer. Try extra sugar and PET bottles.
dont use too much yeast it grows all on its own (and too much tastes bad in the beer)use more brown sugar for sweetness it doesnt ferment more than 60% leaving sweetness add white oe raw sugar for alcohol use about 2-4 lemons the yeast likes acidity also put a pack of yeast in the boil pot as dead yeast makes a good yeast nutriant (true) when the brew slows down the fermentation then you can add 250gms of white sugar to warm water and put into wort before bottling gives you many bubbles after 2 wks
I don't expect a response to this given how old the video is but here's hoping... is it necessary to add the sugar so early and risk burning it? I would think the heat is more just to help dissolve the sugar, if that's the case can you just add it at the end? as in after the heat has been turned off? I am going to be trying this within the next couple of weeks, looks bloody good!
Yes you could add later in the process.... shouldn't make any great difference. Early on will extract a little more depth of the richness fromthe sugar, but certainly won't be significant.
Kevin Peagam yes you need to add some sugar to the bottle. If you want soft drink type carbonation you will need extra. You don’t have the issue like beer with over carving and gushing head. I may play with some carb levels when I bottle.
The yeast that comes with any tin is more often not subjected to far from ideal handling and storage conditions. So the same as doing a beer, I prefer and recommend using fresher quality yeast. The kit yeast goes into the boil, which will kill the yeast but leave the cell body that will provide nutrient for the fresh yeast; it is not necessary but it's only getting thrown away anyhow.....
@@littlejohnsbrewing9199 ahhh very interesting!! I always use other yeasts and have heaps of tin yeast sachets lying around.. so only use when boiled and is there a minimum amount of time it needs to be boiled to be killed?
@@littlejohnsbrewing9199 ahhh very interesting!! I always use other yeasts and have heaps of tin yeast sachets lying around.. so only use when boiled and is there a minimum amount of time it needs to be boiled to be killed?
@@jacobstephen7162 the cells die almost instantly.... adding to the boil is to ensure they are dead and that yeast will not have any influence on the ferment.
been slow as I had it on the bench which would normally be 16-18° but the a/c died and been sitting around 10-12°. I've now got it in the ferment fridge at 18°, so I will probably bottle next weekend. So might be 3-4 weeks before a proper tasting, but hydro samples are good, very good. Mixed the sample with some Isolation IPA yesterday... yum...
Ipa and ginger beer. Sounds strange, but I bet its good. Looking forward to the update. You'll have to share any recommendations for tweaks. Like maybe all fresh ginger instead of the packet.
@@James-vf5gs I did an update on the Beermail vid earlier in the week. I will be looking at doing a batch from scratch next time I do it..... probably not for a good 6 months or more. I've got a lot of beers planned...
Hey LJ, Im wondering where did you get those blue fermentor from? Thats looks so good, I did one of Kingsley im guessing the 1st recipe with 4 birdeyes chilli before he changed it to 1, and that was hot... hard to drink.
@@littlejohnsbrewing9199 if you get a black plastic 45 litre pot from your favourite hardware store, a bag of potting mix (Aldi vegetable garden soil works great), bury 300g of ginger just below the surface in October, add some mulch, leave it alone til it sprouts, once sprouted keep watered, top-dress in January & re-mulch, keep watered untill it starts to brown off, wait till it's died back then you should have yourself about 4 - 4.5kg of ginger around June next yr. Keep 300g of fresh knobbly ginger bits, throw soil and old ginger away, sanitise pot, repeat each year for same result. Hope it goes well👍🏻
Hi LJ, Awesome channel. I just did this recipe today and followed it exactly as per your video, but when I took my Starting gravity it was 1020?!?!? Any thoughts why I mace got such a low gravity?
No....... I was watching your video but was reading the recipe of a printed copy from a forum. My copy just said 1kg brown sugar. Should it have been 2kg? I haven’t pitched the yeast yet, should I add another kg?
@@littlejohnsbrewing9199 , in your video I thought you said it was 5% ABV? Just want to confirm before I do my first batch (with 2kg sugar) that it will be around the 5% ABV mark (not 7%). Cheers
