Ginger beer with a biscuit base?

[Tutelage]

I have used the ginger beer recipe Located here three times now and ti has turned out OK each time, gingery and hot, but lacking a certain something. MY neighbour did the same recipe but must have had some kind of infection, but it did end up tasting GLORIOUS, it had this sort of digestive bisuit / hobnob aftertaste. I tried taking cultivation and using that to do a brew with but it just didn't seem to take. I lack the equipment to run some malts into the brew and using a can of extract is a possibility but Unsure which is best for the job.
He followed the recipe exactly so all I can think is that it was an infection or somesuch.

TL;DR : Neighbours infected beer was delicious, wish to copy, how to add biscuit flavour to a ginger beer brew.

 

[oldbloke]

Check he used the same yeast as you

 

[calumscott]

Malt does make a difference. I did one with spraymalt for about 2/3 of the fermentible sugar and it was very nice, it does give it a little something extra.

If he used the same recipe though, it must have been down to the yeast strain. Biscuity... :hmm: maybe buttery? A Malolactic Fermentation (MLF) could do that I suppose (I did it my accident with mine!).

So, for me, go with malt, ferment out to dry, bung in the dregs from a bottle of old rosie cider and leave it a month for the Lactobacillus to kick in... :thumb:

 

[oldbloke]

Also, recipe just says "sugar". Maybe if you used white and he used demerara, or a little bit of brown, or something?
You're gonna have to grill him for the exact details!

 

[Tutelage]

Grilled the neighbour, he followed the guide pretty much tot he letter using granulated sugar and youngs yeast/nutrients same I use for non specialized drinks)