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That beer definitely needs more time. It's likely that the periods of lower temperature slowed or potentially even halted fermentation, and the sweet smell you describe is probably unfermented sugars in the wort. You just need to warm that brew up a bit (19°C as you've said there is perfect) and wait another couple of days at least. At best, bottling now ...


My ginger beer gets hotter if I strain the ginger mixture multiple times. So after straining after a simmer of 30 minutes, move the strained ginger mixture into a pan add hot water and boil (5 min). Do this several times (5 times) until strained water runs clearer. It doesn't take more time if you have to top up a 23L drum with hot water.

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