zadamxtr
Well-Known Member
First batch of ginger beer. I had some issues with the SG not being as high as I expected, and I also let it ferment a bit too long, however after bottling, carbonating and then pasteurizing, it's actually quite nice overall, however 2 things stop it from being perfect:
1) slight bitter aftertaste. It actually tastes sweet, bit also a bit bitter at the same time, and the bitterness lingers a bit. Anyone and to offer and fixes it insights into that?
2) still has a bit of a yeasty smell. For cider I would just rack it for a couple weeks to minimise the yeast, but in the case of ginger beer I had to halt the fermentation to keep some of the sweetness. The result is there is still a fair bit of yeast smell. Not really any yeast flavour though. What's the best way to reduce yeast smell in ginger beer?
1) slight bitter aftertaste. It actually tastes sweet, bit also a bit bitter at the same time, and the bitterness lingers a bit. Anyone and to offer and fixes it insights into that?
2) still has a bit of a yeasty smell. For cider I would just rack it for a couple weeks to minimise the yeast, but in the case of ginger beer I had to halt the fermentation to keep some of the sweetness. The result is there is still a fair bit of yeast smell. Not really any yeast flavour though. What's the best way to reduce yeast smell in ginger beer?