Sadly this one didn’t go so well:
Batch 4 Ginger Beer 1 Imperial Gallon:
300g Demerara Sugar
500g Ginger (steeped for 1hr @ 80*C)
500g Strawberries (Crushed and Pasteurized)
3 Kiwis (Crushed and Pasteurized)
Munton’s Ale Yeast
OG 1.060 sg
FG 1.040 sg
For this batch I decided to use brown sugar after seeing it recommended on several forums, though I’m quickly realising this was a mistake; it didn’t give a particularly nice taste. Additionally as I had no lactose this time around the drink was quite dry and required additonal sugar to taste. Ale yeast was used this time as I managed to find a cheap stock online, not to mention it fits the drink much more than wine yeast.
Whist I think the strawberries worked it was very evident that the kiwi did not. I think for my next batch I’m going to be a little less adventurous and try more citrus tastes, but first I’ve either got to, give up and drink my current stock, or drain it. I wouldn’t like to drain it as it’s very wasteful, but god is it awful.
So today I’ve started two kit brews going. The first one is a Muntons Imperial Stout which I’ve had my eyes on for a few months but only now just got around to getting, but what is an Imperial Stout? Well to answer that I’ll first delve into the history of stouts and what they are.
Stouts originate from the “Porter” beer style. Porter is a dark beer which owes its lineage to brown beer. Originating from 18th century London the drink was popular with river and street porters this is where the drink gained its name. Stout used to be known as Stout Porter which was a variant of Porter which made use of roasted malts. Over time the “Porter” part of the name was dropped and stouts flourished into distinctively different style of beer. (More info: http://beeradvocate.com/articles/305)
Imperial Stouts (also known as Russian Imperial Stout) are another step in the evolution. Strong in ABV and malt character, they were developed by Thrale’s brewery in London specifically for exporting to Russia to the court of Catherine II. Imperial stouts have had a major revival lately, with many craft breweries experimenting with them. (http://beeradvocate.com/beer/style/84)
The second one is a strawberry wine, from Youngs and will my first wine homebrew. Thankfully I already have a demijohn from Ginger Beer Exploits… The method is pretty straight forward though it looks a little more involved than beer with my having to add extra stuff at different stages, but still simple enough.
So for my next post I’ll probably be talking Ginger Beer again, this might not be for some time though since my demijohn is now occupied. I may acquire another since they’re fairly cheap.