Hot answers tagged ale
4
Adding pure sugar to any beer style does a few things.
First, it increases the ABV. This is only an issue if it gets you an alcohol % that is noticeable in the flavor profile of the beer. Brown Ale certainly has no tolerance for any kind of warm alcohol flavor (unlike Barleywines, or big Belgians), so make sure your ABV doesn't go up past 7-8%.
Second, it ...
1
more grains/sugars yields more food for yeast, yields higher alcohol. depending on your your starting gravity you may be able to simply increase the grain (or candy sugar) and still be within a tolerable alcohol range for the yeast to perform optimally. however if it's a low alcohol tolerant yeast, or you are shooting for a 10+ ABV then you will probably ...
1
I've had success using 3-5 lbs of fresh ginger in a 5 gallon batch of ginger soda. I find it's important to very finely cut the ginger (I use a strong blender/food processor). Once I've simmered the ginger for about 15-30 minutes, I strain the pulp into a grain sock and squeeze as much liquid as possible from it. I use my hands to do the pressing ...
1
Up front sharpness comes from acidity and to some degree, the level of carbonation. Most soft drinks have citric acid, and some phosphoric acid to create a sharpness to balance the sugar, and have a high level of carbonation (>3 vols CO2)
Getting that sharpness is a balance thing - if you have too much sugar compared to the acid the drink will not be sharp, ...
1
I made Heather ale about 30 to 40 years ago when I was living in Scotland. I found a recipe in a book called The Scots Kitchen by F. Marian McNeil.
I only made this once, but it was delicious and extremely fizzy, so much so that one of the plastic water bottles I kept it is burst.
The recipe only states to use Heather, barm, hops, syrup ginger and water. ...
Only top voted, non community-wiki answers of a minimum length are eligible
