I've just (as in 2 days ago) laid down a gingerbeer (kit build - first time) - est finished ABV should be 4.0%.
- 2 x Brigalow Gingerbeer Packs
- 3 kg Dextrose mono
- 43L Sterile Water
- 2 packets dried yeast (var unknown)
- 2 packets yeast activator
Start temp 25°C Checked seals, etc
No apparent activity through airlock after 48hrs. Got concerned and drew a bottom sample.
Brew is "spritzy" with plenty of entrained CO2 - no off notes on taste or smell - but no yeast crust on the top of the fermenter.
I'm worried the ferment has stalled - but there seems to be too much gas for that.
Would adding more yeast or some extra yeast activator be worth a shot? Or is it possible that the yeast is more like a wine yeast and just doesn't produce a crust?