No sediment as it is dead yeast and can make you feel not too grand. It also sours the taste of the ginger beer. You can strain it through say a coffee filter if it isn't a huge batch. Use a wine filtration system if it is large amounts.
My Mum used to make it in a lemonade bottle sized container when we were kids. Did explode the odd time. ;p
/chuckles... Well read up on secondary fermentation, which you actually don't want for ginger beer, I think. I know you do for champagne and some other drinks, It was mainly wine and mead I made in my wine making days. Secondary is when it continues to ferment in the bottle. You can kill off the yeast, but I would check on it.
The first ex had a mate, a fellow Math/science teacher at the local high school who made a batch of beer. They got legless one night drinking it and the ex felt awful the next day but went into work. The beer was less than a week old if memory serves.. His mate had a sick day. I was there to see the wife when the two men compared symptoms that evening and worked out it was the sediment that had made them ill.. so they siphoned it off and got legless again that night!
I always liked my Mum's ginger beer but it was so difficult to get a starter when I was an adult as ginger beer, home made, was out of fashion sadly.
Well, never did ginger beer but we make beer regularly. In fact we just started a dunkleweizen friday. I'll ferment for 2 weeks before we transfer to the secondary ferment, then another 2 weeks before bottling.
Normally you want to disturb the trub as little as possible so that the end result is as clear as possible. Even with all the dead yeast at the bottom of the fermenting vessel there will still be enough live yeast in the beer to carbonate after you bottle.
We've never filtered our beer and it comes out pretty clear. the trick is doing a primary and secondary, and being very careful during your siphon.
Comments 5
My Mum used to make it in a lemonade bottle sized container when we were kids. Did explode the odd time. ;p
Reply
I'm planning on setting the bottles in a carboard box to have at least some form of containment should they blow. :)
Reply
The first ex had a mate, a fellow Math/science teacher at the local high school who made a batch of beer. They got legless one night drinking it and the ex felt awful the next day but went into work. The beer was less than a week old if memory serves.. His mate had a sick day. I was there to see the wife when the two men compared symptoms that evening and worked out it was the sediment that had made them ill.. so they siphoned it off and got legless again that night!
I always liked my Mum's ginger beer but it was so difficult to get a starter when I was an adult as ginger beer, home made, was out of fashion sadly.
Reply
Normally you want to disturb the trub as little as possible so that the end result is as clear as possible. Even with all the dead yeast at the bottom of the fermenting vessel there will still be enough live yeast in the beer to carbonate after you bottle.
We've never filtered our beer and it comes out pretty clear. the trick is doing a primary and secondary, and being very careful during your siphon.
Reply
Reply
Leave a comment