Comments on: How To Make Your Own Ginger Beer http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/ Jeffrey Morgenthaler writes about bartending and mixology from Portland, Oregon Mon, 10 Jun 2013 18:25:19 -0700 http://wordpress.org/?v=2.9.1 hourly 1 By: William http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-427008 William Wed, 05 Jun 2013 02:04:20 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-427008 Jeff, I tried the ginger beer recipe with much excitement. After 48 hours, I put bottles in refridgerator and the next night opened the first bottle. Tasted great but absolutely no carbonation. I think my water was too hot when I added it to the bottles. Can I opened the bottles now and add more yeast? Also, your recipe calls for 25 granules of yeast per 16 oz., but later in a reply you recommended 1/8 tsp. per 32 oz. which is quite a bit more. What amount of yeast should I use and what temp should the warm water be? Thanks William Jeff,

I tried the ginger beer recipe with much excitement. After 48 hours, I put bottles in refridgerator and the next night opened the first bottle. Tasted great but absolutely no carbonation. I think my water was too hot when I added it to the bottles.

Can I opened the bottles now and add more yeast?

Also, your recipe calls for 25 granules of yeast per 16 oz., but later in a reply you recommended 1/8 tsp. per 32 oz. which is quite a bit more. What amount of yeast should I use and what temp should the warm water be?

Thanks

William

]]> By: Morgan http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-427004 Morgan Mon, 03 Jun 2013 21:02:40 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-427004 Hey Jeff, Quick question, I think I may have added the yeast to my bottles too early while it was still a bit warm. I wont know for certain til tomorrow night but in the event I did and there is no carbonation, and in turn alcohol, would it be safe to simply add the yeast granules again at that time and let them sit in a warm dark place for another two days? Or is the batch a total loss? Thanks, _m Hey Jeff,
Quick question, I think I may have added the yeast to my bottles too early while it was still a bit warm. I wont know for certain til tomorrow night but in the event I did and there is no carbonation, and in turn alcohol, would it be safe to simply add the yeast granules again at that time and let them sit in a warm dark place for another two days? Or is the batch a total loss?

Thanks,
_m

]]> By: Logan Reeder http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426998 Logan Reeder Mon, 27 May 2013 17:15:55 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426998 I know this may seem like a silly question, but is this ginger beer alcoholic? I've had ginger beer before but it was non-alcoholic and I was wondering if this one was as well. I know this may seem like a silly question, but is this ginger beer alcoholic? I’ve had ginger beer before but it was non-alcoholic and I was wondering if this one was as well.

]]> By: Portland to Tahoe http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426989 Portland to Tahoe Tue, 21 May 2013 22:41:14 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426989 It's great to see people still following this page. I finally got the proper yeast to make this. And the herbs to make the tonic recipe you have. Can't wait! It’s great to see people still following this page. I finally got the proper yeast to make this. And the herbs to make the tonic recipe you have. Can’t wait!

]]> By: Chris http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426974 Chris Thu, 09 May 2013 20:27:19 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426974 For those of you wondering about ginger color - Ginger, especially young ginger, contains anthocyanins, which turn pink in acid solutions and bluish in alkaline ones. (Red cabbage juice has the same stuff in it, and using different foods and household chemicals to make it change colors is a popular science experiment.) Also, if you want a fiery ginger beer, DO NOT boil or otherwise cook your ginger; you'll convert most of the gingerol to zingerone, which has a nice sweet-spicy fragrance but not much heat. For those of you wondering about ginger color –

Ginger, especially young ginger, contains anthocyanins, which turn pink in acid solutions and bluish in alkaline ones. (Red cabbage juice has the same stuff in it, and using different foods and household chemicals to make it change colors is a popular science experiment.)

Also, if you want a fiery ginger beer, DO NOT boil or otherwise cook your ginger; you’ll convert most of the gingerol to zingerone, which has a nice sweet-spicy fragrance but not much heat.

]]> By: Patrick http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426971 Patrick Sun, 05 May 2013 21:26:40 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426971 I am interested in kegging it too. I want to do 3 and 5 gal batches for personal use. For the record, Jeff's recipe is the one being used at P.F. Changs. They make they syrup and use soda water when serving. The variations all seem interesting with the spices because I am working on a sparkling mulled cider (non-alcoholic) for kegging. That stuff is heavenly in small batches. I also want to work on preservation. How can I guarantee a 6-9 month shelf life on the stuff. I am interested in kegging it too. I want to do 3 and 5 gal batches for personal use.

For the record, Jeff’s recipe is the one being used at P.F. Changs. They make they syrup and use soda water when serving.

The variations all seem interesting with the spices because I am working on a sparkling mulled cider (non-alcoholic) for kegging. That stuff is heavenly in small batches.

I also want to work on preservation. How can I guarantee a 6-9 month shelf life on the stuff.

]]> By: Kevin http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426921 Kevin Tue, 12 Mar 2013 07:00:29 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426921 anyone have any luck kegging this? The ginger juice sediment seems to sink to the bottom, so without constant agitation the taste varies greatly depending on when its pulled from the keg. Such a great taste fresh id love to be able to use it in my bar, any advice?? anyone have any luck kegging this? The ginger juice sediment seems to sink to the bottom, so without constant agitation the taste varies greatly depending on when its pulled from the keg. Such a great taste fresh id love to be able to use it in my bar, any advice??

]]> By: Dave C http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426899 Dave C Thu, 21 Feb 2013 19:09:33 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426899 Siggy, That's awesome you had the guts to take a swig after it sat for 6 months. Now I'm tempted to try it. Jeff, thanks for providing this recipe. I've been playing around with it now for a year and have enjoyed the challenge of brewing a unique, complex, stand-alone beverage. Siggy,
That’s awesome you had the guts to take a swig after it sat for 6 months. Now I’m tempted to try it.

Jeff, thanks for providing this recipe. I’ve been playing around with it now for a year and have enjoyed the challenge of brewing a unique, complex, stand-alone beverage.

]]> By: Exploding Bottles http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426892 Exploding Bottles Sun, 17 Feb 2013 15:00:14 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426892 Note: the 48hr carbonation time will vary based on the temperature they are stored at during this period. If they are stored very warm, there is the possibility of bottle bombs. This is why most people recommend using emptied 2L plastic soda bottles (so you can feel the carbonation level, and they would be less dangerous if they would explode). Note: the 48hr carbonation time will vary based on the temperature they are stored at during this period. If they are stored very warm, there is the possibility of bottle bombs.

This is why most people recommend using emptied 2L plastic soda bottles (so you can feel the carbonation level, and they would be less dangerous if they would explode).

]]> By: Siggy http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426891 Siggy Thu, 14 Feb 2013 21:25:27 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426891 I've had the fermented stuff (carbonated with yeast)in a fridge for 6 months to see what would happen. It was still good, but the flavor changes. The ginger's bite had mellowed out and it lost most of it's sweetness. I almost prefer it, but I don't have enough refrigerated space to age it before I drink it. I’ve had the fermented stuff (carbonated with yeast)in a fridge for 6 months to see what would happen. It was still good, but the flavor changes. The ginger’s bite had mellowed out and it lost most of it’s sweetness. I almost prefer it, but I don’t have enough refrigerated space to age it before I drink it.

]]> By: avont http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426890 avont Thu, 14 Feb 2013 20:51:26 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426890 What's the shelf life of this ginger beer?? What’s the shelf life of this ginger beer??

]]> By: Benjamin http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426845 Benjamin Thu, 17 Jan 2013 01:13:06 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426845 I love this recipe and have been trying variations. I did a batch that used grapefruit and apples and it has turned out great so far. Thinking about cardamom and coriander. maybe cloves too. We'll see. Thanks Jeff! I love this recipe and have been trying variations. I did a batch that used grapefruit and apples and it has turned out great so far. Thinking about cardamom and coriander. maybe cloves too. We’ll see.
Thanks Jeff!

]]> By: otys http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426529 otys Sat, 08 Dec 2012 23:45:14 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426529 just tried a 400 gallon batch ,turned out beautifully(400 g is the smallest primary I have )at the 48 hour point we were at .0015% alcohol by weight you would have to drink 16 gallons in 3.5 minutes to catch a buzz good luck with that .on storage ,if you use amber glass bottles the favor will last much longer also adding ,just a pinch of cream of tartar will help to preserve your brew ,for my batch I added 2 pounds after a premix with some of the wort .also sweetening with honey instead of sucrose(store bought sugar)helps preserve it .on yeast if you propagate the yeast prior to pitching you will have better results ,in my big batch I ferment in a pressure regulated primary fermenter and keep the pressure at or below 16.5 psi then bottle it and add 5 cc of priming sugar per bottle and cap immediately store cool(68-70 degrees ) for about a week then crack the first jug and enjoy the recipe is about the same one Ive been using for the past seven years I also make a ginger mead that comes out quite well and this has alcohol content around 23 to 27 % ,more info will come at a later writing just tried a 400 gallon batch ,turned out beautifully(400 g is the smallest primary I have )at the 48 hour point we were at .0015% alcohol by weight you would have to drink 16 gallons in 3.5 minutes to catch a buzz good luck with that .on storage ,if you use amber glass bottles the favor will last much longer also adding ,just a pinch of cream of tartar will help to preserve your brew ,for my batch I added 2 pounds after a premix with some of the wort .also sweetening with honey instead of sucrose(store bought sugar)helps preserve it .on yeast if you propagate the yeast prior to pitching you will have better results ,in my big batch I ferment in a pressure regulated primary fermenter and keep the pressure at or below 16.5 psi then bottle it and add 5 cc of priming sugar per bottle and cap immediately store cool(68-70 degrees ) for about a week then crack the first jug and enjoy the recipe is about the same one Ive been using for the past seven years I also make a ginger mead that comes out quite well and this has alcohol content around 23 to 27 % ,more info will come at a later writing

]]> By: Sam http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426445 Sam Sat, 22 Sep 2012 05:38:57 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426445 I have a sodastream so I made the base and added carbonated water to it. First batch didn't have enough bite so I doubled the ginger juice. Came out perfect. Also, you don't need an expensive juicer. I bought a black&decker for 33 bucks off of amazon and it works great. I've already gone through two liters the first night ( I had company over) and there are more to come. Thanks again for the recipie! I have a sodastream so I made the base and added carbonated water to it. First batch didn’t have enough bite so I doubled the ginger juice. Came out perfect. Also, you don’t need an expensive juicer. I bought a black&decker for 33 bucks off of amazon and it works great. I’ve already gone through two liters the first night ( I had company over) and there are more to come. Thanks again for the recipie!

]]> By: Nick http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426404 Nick Wed, 12 Sep 2012 14:23:54 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426404 When I was at my brew supply store, they recommend that I rehydrate the yeast first. What are your thoughts and experience for that? When I was at my brew supply store, they recommend that I rehydrate the yeast first. What are your thoughts and experience for that?

]]> By: Siggy http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426402 Siggy Wed, 12 Sep 2012 02:29:16 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426402 I find it easier to just throw it in the blender with the sugar and some water. Strain off the solids if you don't want it to strong. I find it easier to just throw it in the blender with the sugar and some water. Strain off the solids if you don’t want it to strong.

]]> By: Atalanta http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426401 Atalanta Wed, 12 Sep 2012 01:50:21 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426401 Finally got around to this one. Bought the ginger (it's cheaper at the ethnic markets than the mainstream) and brought it home. The grater we thought we had was MIA. Don't have a juicer. Fortunately we did just a small batch and used.... A GARLIC PRESS. We inherited this ancient press (all metal, doesn't "self clean") and squeezed the bejeebers out of ginger until we had a quarter cup of juice and little bits of ginger all over the kitchen LOL We're getting a grater before we do the next batch and doing the lemon squeezer/cheesecloth trick. It was just a tetch too gingery (may be the strain of ginger from the Indian market?) but other than that, the dark and stormy was good. Finally got around to this one. Bought the ginger (it’s cheaper at the ethnic markets than the mainstream) and brought it home. The grater we thought we had was MIA. Don’t have a juicer. Fortunately we did just a small batch and used…. A GARLIC PRESS. We inherited this ancient press (all metal, doesn’t “self clean”) and squeezed the bejeebers out of ginger until we had a quarter cup of juice and little bits of ginger all over the kitchen LOL

We’re getting a grater before we do the next batch and doing the lemon squeezer/cheesecloth trick.

It was just a tetch too gingery (may be the strain of ginger from the Indian market?) but other than that, the dark and stormy was good.

]]> By: Siggy http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426366 Siggy Fri, 31 Aug 2012 21:59:52 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426366 Tara, If you use pop bottles you'll be safe from having them explode. The yeast can only build so much pressure and bottles made for carbonated beverages can handle that. Putting them in the fridge only drastically slows down the yeast. But the do continue to work at a very slow rate. Tara,
If you use pop bottles you’ll be safe from having them explode. The yeast can only build so much pressure and bottles made for carbonated beverages can handle that. Putting them in the fridge only drastically slows down the yeast. But the do continue to work at a very slow rate.

]]> By: Tara Olivia http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426351 Tara Olivia Wed, 29 Aug 2012 08:33:29 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426351 Hey Jeffrey, im going to tackle making the ginger beer. dont find much of that here in the philippines. And i'm missing it. concern; does the yeast stop it's action once the bottle is put in the fridge? and if yes, then perfect. dont like exploding bottles all that much, dont think my friends will like it either. cheers, T Hey Jeffrey,

im going to tackle making the ginger beer. dont find much of that here in the philippines. And i’m missing it.

concern; does the yeast stop it’s action once the bottle is put in the fridge? and if yes, then perfect.

dont like exploding bottles all that much, dont think my friends will like it either.

cheers, T

]]> By: SuzieQ http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426260 SuzieQ Tue, 14 Aug 2012 14:45:41 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426260 Thanks for this post, I've copied it and will try it. I love the idea of using my old juicer that's gathering dust, since I want to make a big batch, might as well while I'm at it. I have made ginger beer once before and used champagne yeast (which was suggested by my local brewing shop), worked beautifully. However, I used much less sugar and didn't realize, until I tasted it, that the fermentation process eats up a lot of that sugar, so it turned out not sweet enough for me, but still very tasty. Thanks for this post. Hope everyone tries this, it's so easy and you'll WOW your friends! *as others have said, if you want to reuse plastic bottles, make sure that they are soda-bottles, that can withstand some pressure. The thin water bottles are accidents waiting to happen. ;o) Thanks for this post, I’ve copied it and will try it. I love the idea of using my old juicer that’s gathering dust, since I want to make a big batch, might as well while I’m at it.

I have made ginger beer once before and used champagne yeast (which was suggested by my local brewing shop), worked beautifully. However, I used much less sugar and didn’t realize, until I tasted it, that the fermentation process eats up a lot of that sugar, so it turned out not sweet enough for me, but still very tasty.

Thanks for this post. Hope everyone tries this, it’s so easy and you’ll WOW your friends!

*as others have said, if you want to reuse plastic bottles, make sure that they are soda-bottles, that can withstand some pressure. The thin water bottles are accidents waiting to happen.
;o)

]]> By: Dominique http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426079 Dominique Thu, 19 Jul 2012 22:08:39 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426079 Does anyone know about how many packs of yeast I should purchase for one batch? Also how did fermenting and bottling work? Does anyone know about how many packs of yeast I should purchase for one batch?

Also how did fermenting and bottling work?

]]> By: Danny http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426064 Danny Mon, 16 Jul 2012 20:02:51 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426064 intresting to see this thread is still alive afer 4+ years ;) intresting to see this thread is still alive afer 4+ years ;)

]]> By: Ashley H http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426063 Ashley H Mon, 16 Jul 2012 19:28:20 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426063 I'm an huge fan ginger beer and I've been meaning to try this recipe for a few years... now and I finally did. I even used the red star champagne yeast and it worked really well. Just wanted to thank you as I sit enjoying my first batch! I’m an huge fan ginger beer and I’ve been meaning to try this recipe for a few years… now and I finally did. I even used the red star champagne yeast and it worked really well. Just wanted to thank you as I sit enjoying my first batch!

]]> By: Zane P http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426055 Zane P Mon, 09 Jul 2012 02:37:00 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426055 I followed this recipe and it worked great! I used flip top bottles, and not one explosion. I was happy with the level of fizz. For my next batch I was thinking of mixing it all together in a larger container, letting it ferment, and then putting it into bottles later. This way avoiding measuring a tiny amount of yeast for each bottle. If I do it this way, how long should I leave it in the first container? And should I let it ferment again in the bottles before I refrigerate them? If so, for how long? I followed this recipe and it worked great! I used flip top bottles, and not one explosion. I was happy with the level of fizz. For my next batch I was thinking of mixing it all together in a larger container, letting it ferment, and then putting it into bottles later. This way avoiding measuring a tiny amount of yeast for each bottle. If I do it this way, how long should I leave it in the first container? And should I let it ferment again in the bottles before I refrigerate them? If so, for how long?

]]> By: Adam K http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/comment-page-6/#comment-426044 Adam K Tue, 26 Jun 2012 16:52:19 +0000 http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/#comment-426044 Has anyone else found that the ginger juice comes out remarkably green? This was a surprise, however the addition of a shot of lemon juice quickly turns the juice into proper ginger beer color. Was my ginger not ripe enough? Sure looked it from the outside. Or is this always the case? Has anyone else found that the ginger juice comes out remarkably green? This was a surprise, however the addition of a shot of lemon juice quickly turns the juice into proper ginger beer color.
Was my ginger not ripe enough? Sure looked it from the outside. Or is this always the case?

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