A few newbie questions.

ScottM · May 21, 2012

Ok I'm slowly but surely getting my head around all the calculations involved with working out OG, guessing FG and calculating the alcohol etc but I'm wondering about the FG more and more.

I've noticed that some brews will have an approx FG of 1.005, some will be up at 1.020 and wines will easily drop below 0.995, if you want them to.

What is the limiting factor with these values? Is it the LDK of the fermentables? Would I be right in thinking that a drink with an FG of 1.020 will have way more body than 0.900 as the body is down to the lower efficiency of the fermentables?

My main reason for trying to get my head around it all is reading the negatives regarding the fiery ginger beer. It seems to easily drop below the 1.000 mark, be as dry as an Arabs sandal and have less body than an anorexic skeleton. I was wondering what could be changed to give some body and maintain a little sweetness, and rather than just throwing random ingredients at it I would like to know how to calculate what's going to happen by working it out based on the ingredients, efficiency, etc.

Thanks

kwakamat · May 21, 2012

Interesting....

I'm just on the final stretch of a coopers ginger beer and I was amazed to see it drop through the floor to a reading of 0.999 this morning. Standard instructions from the can I put in 18.5 litres as opposed to the 19 litres advised and fermentation stalled for 1 day because I accidentally had to add another couple of litres water on top of the yeast I had just thrown on top of the mix in the fermentor (don't ask - i sort of had a blonde moment in my calculations).

Now been in the F.V for 11 days and hoping to god I get a consistent reading for tomorrow.

Unfortunately I can't help with the ingredients side of things just interested to see if you have found that this happens on most alcoholic ginger beers you have made?

Usually the lagers and blondes i have done finish up around 1.006 - 1.008

Cheers
Matt

ScottM · May 21, 2012

kwakamat said:
Interesting....

I'm just on the final stretch of a coopers ginger beer and I was amazed to see it drop through the floor to a reading of 0.999 this morning. Standard instructions from the can I put in 18.5 litres as opposed to the 19 litres advised and fermentation stalled for 1 day because I accidentally had to add another couple of litres water on top of the yeast I had just thrown on top of the mix in the fermentor (don't ask - i sort of had a blonde moment in my calculations).

Now been in the F.V for 11 days and hoping to god I get a consistent reading for tomorrow.

Unfortunately I can't help with the ingredients side of things just interested to see if you have found that this happens on most alcoholic ginger beers you have made?

Usually the lagers and blondes i have done finish up around 1.006 - 1.008

Cheers
Matt

The fiery ginger beer is my first attempt at it, recipe here.

Just going by all the comments on that thread regarding how dry it is and how it lacks body (understatements lol).

Much like yourself, most things I have brewed have been between the 1.005 & 1.010 mark (ciders & lagers) but I understand that the heavier beers can be a fair bit higher etc. Just curious to know what the linchpin is to getting a certain FG.

Cheers

ScottM · May 21, 2012

kwakamat said:
Interesting....

I'm just on the final stretch of a coopers ginger beer and I was amazed to see it drop through the floor to a reading of 0.999 this morning. Standard instructions from the can I put in 18.5 litres as opposed to the 19 litres advised and fermentation stalled for 1 day because I accidentally had to add another couple of litres water on top of the yeast I had just thrown on top of the mix in the fermentor (don't ask - i sort of had a blonde moment in my calculations).

Now been in the F.V for 11 days and hoping to god I get a consistent reading for tomorrow.

Unfortunately I can't help with the ingredients side of things just interested to see if you have found that this happens on most alcoholic ginger beers you have made?

Usually the lagers and blondes i have done finish up around 1.006 - 1.008

Cheers
Matt

I've been searching around and it would seem that the cure to the ginger beer might be lactose. Reading other recipes it is often used to create a bit of body and retain some sweetness. I'm going to get 500g and chuck it in to see what the results are.