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I'm doing some experiments with ginger beer (this is a alcoholic beer, not a soda). I'm use brown sugar as the sugar source for now, but may experiment with other sugars including malt as I go along.

I'm just using a nottingham dry brewers yeast to start, but I'd like to experiment with some different yeasts and see what tastes good. Any ideas of what kind of yeast would be good? I was thinking to try something belgian to get some fruitiness in there? but I'm wondering if anyone out there has some ideas on yeast that might be interesting and why!

I'll report back on how it goes.

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possible duplicate of Does yeast choice matter as much in ginger beer? – brewchez Jun 13 '11 at 12:27
Voted to close as the yeast question and traditional ginger beer has been discussed already. – brewchez Jun 13 '11 at 12:28
I disagree.. I don't think that question is about the same kind of ginger beer? I did see that question before I asked this.. it certainly is not answered or asked well if it is a duplicate. – SimonH Jun 13 '11 at 15:23
I have had some ginger beer made with a common champagne yeast that was different, but good. – adamziegler Jun 13 '11 at 16:45

I made a Ginger ESB using Wyeast 1968 that turned out quite tasty. It's got some nice fruity esters and flocculates quite nicely.

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I used Champagne yeast. Nice and fizzy.

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What is your sugar source? – SimonH Jun 15 '11 at 17:58
Plain supermarket sugar. In future im intending to use honey and sugar – Tom Squires Jul 13 '11 at 17:30
how did you keep it from coming out really dry with champagne yeast? or was it just a dry ginger beer? – pjreddie Dec 10 '11 at 17:34
It was fairly dry. I will probably use some lactose to sweeten it up next time – Tom Squires Dec 10 '11 at 17:54

If I am going for a sweet Ginger Beer then I use a low attenuating Ale yeast such as S04, for a drier Ginger Ale I tend to use a wine yeast, and allow it a few days longer to ferment out more of the sugars. I have used Baking yeast, baking yeast is not a good plan, but as a student I had no other to hand and it made something roughly drinkable.

Would love to hear your feed back on using a Belgium yeast if you are using some belgium then try to keep the brewing temp high for the first few days to boost the ester profile.

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